Bacon Fried Chicken Livers with Tomato Jam by Chef Scott Smith



1 lb Springer Mtn Chicken livers

2 c whole milk

2 c Flour

3 tbl Cajun seasoning
1.5 c diced Beeler's bacon

2 tbl vegetable oil

1 Tomato diced

½ Red onion diced

2 cloves garlic chopped

1 Jalapeno seeded and diced

1 tbl Brown sugar

2 Green onion for garnish


Soak the livers in the milk 24 hours ahead of time.  

In a pan saute the tomatoes, red onion, garlic, jalapeno, and brown sugar on low until it form a jam like consistency.  I do this ahead of time and cool it off and serve cold, some people prefer it served warm

Brown off the bacon until crispy and remove onto paper towel lined plate.  Add the oil to the bacon fat.

Mix the flour and cajun seasonings in a bowl.

Dredge the livers until well coated in the flour and let sit in the flour for 2 minutes and then toss again to ensure a good coating.  Brown in the bacon fat on both side and cover to prevent popping. Serve immediately.

Place a few dollips of the tomato jam on the plate and place a warm liver on top.  Sprinkle with the browned bacon and diced green onions.

Fraser Reade