Chef JJ and Merissa from Nelson’s “Barnyard” Buffet stopped by to cook their popular fried chicken livers & gizzards for us! They’re served all day Monday-Thursday and Friday 11-4. 1) Combine flour ...
3 to 4 chicken livers (rinsed ) buttermilk Seasoned flour Frying oil Soak Livers in buttermilk overnight Heat oil to 325 degrees Dredge in flour Fry in oil until crisp and firm ...
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