Mix the chicken livers with buttermilk and allow to marinate for ~1 hour.
Meanwhile, mix together the dry ingredients for the breading. You can also go ahead and melt the butter into
the hot sauce to have ready for tossing with the fried livers.
When the livers have marinated for ~1 hour, get the oil for frying pre-heated to ~375F. Drain the livers well,
then toss in the flour mixture to coat.
Working in batches (to not overload the pan – as that will drastically decrease the temperature of the oil) – fry
the livers for about 3 minutes. They will not take long to cook and there will be “popping” as the livers fry, so
use caution (and a fry screen if you have one)!
Test one of the livers to check for doneness – it should still have some pink at the very center – before tossing
them all in the sauce. Adjust your fry time accordingly.
Remove the livers from the oil and drain briefly on paper towels to absorb the excess oil. Then immediately
toss them in a small bowl and coat with hot sauce.
Serve immediately with ranch and/or blue cheese and celery.