Cook The Book: Fried Chicken Livers With Hot Pepper Glaze

• 1 pound chicken livers (about 12 to 15)
• 1 cup buttermilk
• 1 tablespoon hot sauce
• Salt
• Ground black pepper
• Peanut oil or lard, for frying
• 4 slices white bread, crusts trimmed
• 1 tablespoon melted butter
• 2 cups all-purpose flour
• 2 mint sprigs
• Leaves from 3 or 4 flat-leaf parsley sprigs
• 1/2 onion, very thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon sherry vinegar
• 3/4 cup Hot Pepper Jelly (recipe follows)
• 2 red bell peppers
• 10 jalapeno peppers
• 1 1/2 cups white distilled vinegar
• 1 1/2 cups apple juice
• 1 (1 3/4 ounces) box powdered pectin powder
• 1/2 teaspoon salt
• 5 cups sugar

1. Preheat oven to 350u0b0F. In a medium bowl, combine the chicken livers, buttermilk, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper and marinate at least 1 hour or overnight in the fridge.
2. Heat the oil in a large, deep pot to 350u0b0F. Meanwhile, cut each bread slice into four equal squares, brush with butter, and season with salt and pepper. Place on a baking sheet and toast until golden brown, 5 to 7 minutes.
3. Place flour in a shallow dish. One at a time, lift the livers out of the marinade, shaking to remove excess buttermilk, and coat in the flour, shaking off excess.
4. Fry the chicken livers in small batches for 2 to 3 minutes, until golden brown and just cooked through; transfer to a plate lined with paper towels. To serve, place 4 toast points on a plate and top each one with a fried liver. Toss the mint, parsley, and onion with the oil and vinegar. Spread 1 teaspoon of pepper jelly over each liver and top with some of the salad.

chicken livers, buttermilk, hot sauce, salt, ground black pepper, peanut oil, white bread, butter, flour, mint sprigs, parsley sprigs, onion, olive oil, sherry vinegar, pepper, red bell peppers, peppers, white distilled vinegar, apple juice, salt, sugar

Taken from www.seriouseats.com/recipes/2009/04/fried-chicken-livers-with-hot-pepper-glaze-recipe.html (may not work)