Fried Chicken Livers w/ Polenta Cakes & Sorghum

Fried Chicken Livers w/ Polenta Cakes & Sorghum

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Fried Chicken Livers w/ Polenta Cakes & Sorghum

Lager or Pinot Blanc Wine

Breaded & fried chicken livers, dense polenta (grits) cakes served with pickled jalapenos and drizzled with sorghum syrup.  This Southern-inspired dish is packed with flavor that any liver-lover is sure to enjoy.

Fried Chicken Livers w/ Polenta Cakes & Sorghum
  • Buttermilk
  • 2 Eggs
  • 1lb Chicken Livers
  • 1 tbsp Portland Green Pepper Sauce, plus extra for finishing plates
  • Canola Oil
  • Breading:
  • ½ cup Corn Flakes roughly ground
  • ½ cup All Purpose Flour
  • 1 tsp Salt
  • 2 additional cups Corn Flakes, very lightly ground
  • Polenta:
  • 3 1/2 cups Chicken Stock
  • 1 cup Medium Grind (Regular) Dry Polenta
  • 1/2 tsp Salt, plus extra to taste
  • 2 tbsp Unsalted Butter
  • Pickled Jalapenos:
  • ¼ Seasoned Rice Wine Vinegar
  • 2 Jalapenos, thinly sliced
  • Sorghum Syrup:
  • ¼ cup Sorghum Syrup
  • 1 tbsp Honey Wine Vinegar



Cut any connective tissue off of the chicken livers. Soak the livers in the buttermilk, in the fridge, for a half hour.

  • Make the Polenta:

heat the stock in a large sauce pot on the stove with the salt.  Rain in the polenta, whisking constantly.  Continue to whisk on the heat until the polenta has thickened and is cooked through.  Whisk in the butter, then pack the polenta into a baking dish & let it sit for 20 minutes, until set.


Heat up the rice wine vinegar on the stove, then pour it over the jalapeno slices.  Let them sit for an hour before use.

Whisk the eggs and mix them into the buttermilk & liver bowl with the tablespoon of hot sauce.

Mix the all-purpose flour, salt and ½ cup of roughly ground cornflakes together in a large zip top bag.

Put the remaining corn flakes in a separate large bag.

Drain the buttermilk mixture off three livers, and shake them in the bag to coat.


Repeat with the other livers in three-liver batches.

Dip the breaded livers in the buttermilk mixture again, then toss them in the bag with the larger pieces of corn flakes.

Pour a half inch layer of canola oil into a wide skillet & get it quite hot.  Pan-fry the livers in batches, flipping as necessary, until golden brown & crispy on both sides & cooked through.

Move the livers to a plate covered in paper towels to drain.

Combine the sorghum and honey wine vinegar in a small sauce pot & warm until thinned.

Cut the polenta into cakes.  Serve the chicken livers with polenta cakes, jalapeno hot sauce, the pickled jalapenos and a drizzle of sorghum syrup.

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