Fried Chicken Livers with Pequin Pepper Jelly

Photo by Rick Cortez

Serves 6

    For the pepper jelly:
  • 4 cups pequin peppers
  • cleaned and stemmed
  • 1 cup apple cider vinegar
  • 1¾ ounces powdered pectin
  • 5 cups granulated sugar
  • For the chicken livers:
  • 1 pound chicken livers
  • 2 cups buttermilk
  • 4 cups flour
  • 3 teaspoons celery salt
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon ground allspice
  • 3-4 cups peanut oil*
  • Kosher Salt
  1. Make the pepper jelly: In a large saucepan over high heat, mix peppers, vinegar, and pectin. Bring to a boil and stir in sugar. Return to a full boil and cook for 1 minute while stirring constantly. Remove from heat andskim off any foam. Cool and reserve. The jelly will keep in the fridge for up to a month.
  2. Make the chicken livers: In a large bowl, combine chicken livers and buttermilk and let sit for 30 minutes. In a separate bowl, mix flour with celery salt, paprika, pepper, garlic powder, onion powder, cayenne pepper, and allspice. In a large cast-iron skillet fitted with a deep-fry thermometer, bring 2 inches of peanut oil up to 300-325 degrees. Working in batches, dredge chicken livers in seasoned flour and shake off excess. Gently drop livers in oil and fry on all sides until golden brown. Remove from oil, sprinkle with salt, and drain on a paper towel-lined sheet tray. Serve fried chicken livers with pepper jelly.

*Depending on the size of your skillet, you may need more or less oil.

  • Recipe by Steve McHugh of Cured at Pearl in San Antonio, Texas

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