Buffalo-style fried chicken livers

Chicken second courses

Not long after my husband Mike and I moved to Providence, we took a trip up to Cambridge, MA to visit one of our favorite bartenders at Green Street in Central Square. One of the specials that night was an appetizer of fried chicken livers served Buffalo wing style, and while we were already fans of chicken livers in general, these were a revelation. The exteriors were crisp under their veil of sticky, spicy sauce, and the livers themselves were almost creamy – these fried chicken livers were enough to make anyone with textural issues into a believer. This recipe makes enough for a snack sized portion for two (or for one hungry soul), but I’d imagine you could easily scale it up for a crowd. The sauce has got a good kick of heat; you can substitute a milder hot sauce for the Sriracha I’ve used here if you prefer. I’ve also included my favorite blue cheese dressing recipe, but feel free to use your favorite homemade or store-bought version.