Flavors Magazine: Atlanta's Dining Scene
Follow us:
  • Home
  • Order Cookbook
  • Recipes
    • Oil-Poached Cod with Clams
    • Spaghetti Al Peperoncino Eva
    • Spiced Red Wine-Braised Rabbit
    • Hard Cider Donuts
    • Air B&B
    • Anis Truite Meuniere
    • Carolina Gold Rice Porridge
    • Jumbo Lump Crab Cake
  • Food Feature
  • Lifestyles
  • Beverage
  • Chef Talk
  • Events
  • Celebrations
  • Contact Us
    • The List
Picture
Photo by John Haigwood, Haigwood Studios

Chicken Liver Salad Sandwich

Recipe by Julia LeRoy, Executive Chef/Owner, LeRoy’s Fried Chicken

Yield: 6 servings

3 pounds chicken livers
2 cups flour, seasoned with salt and pepper
2 quarts lard
1/2 bunch celery, minced
1 red onion, minced 
1 1/2 cups Duke’s Mayonnaise
3 tablespoons curry powder 
salt and pepper to taste
1 head romaine lettuce
6 H&F Bread pretzel rolls or bread of your choice

Wash and clean chicken livers and dredge in flour. In skillet, heat lard to 350 degrees. 
Pan sear livers, making sure to cover the pan during the cooking process because the livers 
will cause the oil to pop. Cook livers thoroughly, cool thoroughly and chop. 

Mix livers with celery, onion, mayonnaise and curry powder; check for seasoning. 
Rinse romaine. Warm pretzel rolls, hinge bread and place a piece of lettuce inside. 
Stuff with chicken liver salad and serve.

Julia LeRoy
[email protected]
© 2018 Flavors Magazine
Recipes
Calendar
Links
Entertainment
Food Feature
Lifestyles
​
Beverage
The Cookbook
Contact Us