Crispy Deep-Fried Chicken Livers

Ingredients

• 1 pound chicken livers
• 3/4 cup buttermilk
• 1 tablespoon hot sauce, plus more for serving
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups Panko bread crumbs
• About 1 quart vegetable, canola, or peanut oil
• Kosher salt

Directions

1. Remove any fat or connective tissue from the chicken livers, then slice the livers in half. In a medium bowl, stir together the buttermilk and 1 tablespoon hot sauce, and add the prepared livers. Put the bowl in the refrigerator and let the chicken livers marinate for at least 1 hour.
2. Tip the chicken livers into a fine-mesh sieve to drain. Set out the flour, eggs, and Panko in 3 separate medium bowls or shallow dishes. Coat each liver first with flour, dip it into the egg, and then cover it with panko. Arrange the coated livers on a rimmed baking sheet or plate.
3. Add enough oil to a large heavy skillet to come 1 inch up the sides. Warm the oil over moderately high heat until a deep-fry or instant read thermometer reads 350 degrees F. Fry the breaded livers in batches, turning them now and then, until they are golden and crisp, 3-4 minutes per side. Move the livers to a large platter lined with paper towels, then sprinkle with salt. Serve with additional hot sauce on the side.