Chicken Livers and Onions with White Wine Sauce on the Blackstone Griddle

This chicken liver dish will blow you away with flavor. The crispy breading and tender liver along with the caramelized onions and white wine sauce pairs well together.

Recipe:

Package of livers
1-2 onions
Frying oil of choice
1/2 cup cooking white wine
Buttermilk (1-2 cups)
2-3 cups AP flour
2-3 teaspoons salt
2-3 teaspoons pepper
1 tablespoon cornmeal
1 teaspoon baking powder
Dash of Texas Pete (or whatever your fav hot sauce is)

Step 1 - Soak livers in buttermilk and dash of Texas Pete. I did mine overnight.

Step 2 - Remove livers and heat Blackstone over med to med/high heat. Heat on onions side, 1-2 tablespoons, and the livers side, a 1/2 cup.

Step 3 - Bread livers in flour, cornmeal, baking powder, salt, and pepper combo.

Step 4 - Add onions and season with salt and pepper.

Step 5 - Add breaded livers to the Blackstone and fry until 165° min, I like them a little higher at 175°.

Step 5 - Remove livers when done and add white wine sauce to the onions. Let thicken and remove and place over the livers.