This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
Once done, serve immediately with a generous spoon full of dipping sauce.