Serve with Andouille Sausage Gravy and rice.
Rinse chicken livers in water; drain and toss into buttermilk to coat. Dredge in House-Autry Chicken Breader until well coated. Deep fry breaded livers in 350°F oil for 2 1/2 – 3 minutes. Drain on paper towels and serve immediately.
Andouille Sausage Gravy:
Brown 8 ounces sliced andouille sausage in a large skillet. Remove cooked sausage and pour off all but 2 tablespoons drippings from the pan. (If necessary add enough butter to make 2 tablespoons.) Stir in 2 tablesoons House-Autry Chicken Breader; whisk until the roux is smooth and well combined, cooking for about 2 minutes. Whisking constantly, add 2 cups warm milk; simmer, whisking constantly until thickened, about 5 minutes. Fold in reserved sausage and pour over livers.
