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Crispy Fried Chicken Livers with Avery Island Ketchup

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Makes 6 to 8 appetizer-sized portions
Ingredients for Ketchup
  • 1 (28-oz) can whole tomatoes in puree
  • 2 Tbsp oil
  • 2 Tbsp freshly-ground pepper
  • 1 medium onion, chopped
  • 1 tbsp tomato paste
  • 2/3 cup packed dark brown sugar
  • 1 Tbsp tabasco sauce
  • 1/2 cup cider vinegar
  • 1/2 tsp salt
Ingredients for livers
  • Vegetable oil
  • 1 lb chicken livers, cut into small pieces
  • 4 cups flour, divided
  • 1/2 tsp baking powder
  • 2 cups buttermilk
  • 2 Tbsp fresh-ground black pepper
  • Kosher salt
Instructions
  1. Make ketchup first: Puree tomatoes and liquid in blender until smooth.
  2. Cook onion in oil in large, heavy skillet over moderate heat, stirring until softened. About 6 to 7 minues. Add pureed tomatoes, tomato paste, brown sugar, Tabasco sauce, vinegar and salt. Simmer, uncovered, stirring occasionally, until very thick, about 1 hour.
  3. Puree ketchup in batches in blender. Chill.
  4. Preheat vegetable oil in a fryer to 350F.
  5. Trim excess fat from livers, separate lobes. Rinse under cold running water and pat dry with paper towel. Note: If livers are large and plump, you may wish to cut them into smaller 1-inch-sized chunks.
  6. Season half of the flour with coarse-ground pepper and baking powder. Leave the other 2 cups of flour plain
  7. Dust livers with plain flour and tap off excess. Dip in buttermilk, then roll in seasoned flour.
  8. Drop livers in oil in small batches and cook for 2 to 3 minutes until golden brown. Remove from oil and drain on a plate lined with paper towels. Season with kosher salt and serve with Avery Island Ketchup.

I grew up liking chicken livers better than calves liver, but lots of people are afraid to try either meat. If that's you, stop waiting around--these are a great initiation. Chef Shaun tells me they're a hit at his bar, winning over even the initially skittish. To make them most approachable? Cut the livers into smaller nuggets before frying. The sauce puts them right over the top!
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