Buffalo Chicken Livers

Jamie Dean

This segment is stuff I won't eat. You don't like chicken liver

No, ma'am. Well, son, I have been cooking y'all livers and gizzards forever

Uh-huh. Who likes chicken livers and gizzards? You can have mine. As long as there's a bologna sandwich in the house, I'm not eating guts

What the do you think bologna is? Let's make them. And teeth and eyeballs and lips

But I'm going to make a buffalo sauce. I love to make buffalo sauce. It's just butter and Mama's hot sauce

So I'll handle this in, and you can handle those. Now, we've had our chicken liver soaking in milk

Okay. Jamie, what are you making? A buffalo sauce to go with it? Buffalo sauce. Using butter, and I'm using Mama's hot sauce

All right, you see that? I'm just using my spider as a strainer because I don't have a strainer in here, you know

and I am from the school of make do. How many people have cooked chicken livers

Chicken livers, y'all, will pop all over you. They will hurt you

They pop, don't they? They will pop all over you. But here's the trick to chicken livers

You have got to take them and fork them. And when you fork them, that opens them up

so they won pop nearly as badly They may pop a little bit but not as bad as if you don fork them Okay so just fork fork fork All right now I got me a paper sack

I'm going to put some flour, garlic powder, and a little cayenne pepper

So I am going to put my chicken livers in it and shake them up

and now I'm gonna add about a teaspoon of salt, about a half a teaspoon of black pepper

and I'm gonna shake it again. They good, son. Good. They'll make you strong

You know Captain Michael, my sweet husband, loves liver. He loves beef liver

He loves chicken liver. He loves all this sort of stuff. All right, so I'm just going to shake those around so they get good and coated

All right, so in the fryer they go. And it doesn't take long, y'all, for chicken livers

You can get a lot of things here in Savannah, y'all. It's buffalo, but I have to say normally it's shrimp

And you'll find oysters and you'll find hot wings. But almost never will you find chicken livers

So this is a real treat for me. Jamie, your face says it all

You say so much by saying so little I not eating that Jamie you sound like your boys Have you ever had one son Yes I have When

See them popping, y'all? Do y'all hear them popping? If I had not forked those livers, honey

that grease would be all over me. And we're not done yet, so it may still happen. Whoa

Hear them explode. Whoa! Did y'all see that one? They'll soon quit popping

Okay, son, I think they're ready. Like, three or four minutes, y'all

Not long. Yes, sir, buddy. Look at those. And usually when I do buffalo things

I'll fry them naked. You know, I like my chicken wings naked because they'll get real, real crisp

But I don't think I want a naked liver. Paula, when you're ready

here's a young man here who has never tried a fried liver. No, and I'm going to change his life, Gordon

So just dump those in there, Jamie. I am going to change that young man's life

So we're just going to gently, I want to gently toss them

Because I don't want them to lose their clothes that I dressed them in, which was flour

All right, so here we go. We've got a little of our homemade blue cheese dressing

It smells mighty strong to my throat. We got us some celery and some carrot sticks

Oh I want to eat it because it fried and buffaloed two of my favorite things Normally if it was hot wings

you wouldn't serve them with a toothpick. Who would like to come try it? The young man that's never had one

Come here, precious. Sure, bud. All right. First of all, do you like hot stuff

Yes. You do? What is your name? Kyle. Where are you from, Kyle

Cape Coral, Florida. How old are you, Kyle? Ten. Ten-year-olds will eat anything

Do you like blue cheese dressing? I've never had it. Stick your finger in that blue cheese right there

and see if you like that. That's the first thing. You like that? You're my man

Tell me what you think, baby. That's really good. That's really good, Kyle said

Come on, man. You like it? Yeah, cool. Yes, he likes it

Now, I'm going to get me one, And Kyle, would you pass that around the room

starting over here with that pretty lady and the man in the blue shirt? Thank you, Kyle

Let them have one and pass it. And remember, I've got plenty more recipes

where that one came from that my children just adore. I'll see you back on the Paula Deen Network

with the next recipe very soon. Thank you