Chef JJ and Merissa from Nelson’s “Barnyard” Buffet stopped by to cook their popular fried chicken livers & gizzards for us! They’re served all day Monday-Thursday and Friday 11-4.

Sear them in a very hot pan for only a minute or two per side. Chicken livers should be set but still rosy pink inside. Served this way, they are silky with a complex flavor.

Marinate the figs: In a medium bowl, gently toss together the figs, brown sugar, ginger, salt, rosemary, thyme, and orange zest. Let this hang out at room temperature for about an hour. Some ...

Fried too long When chicken gets fried too long it is, often, burned, greasy, and the meat will start to separate from the bones. That’s not what we’re going for, at all. Aim to fry your ...

In a bowl, mix together the flour, cornmeal, pepper, salt, cumin, cayenne and garlic powder. In another bowl, mix together the buttermilk, eggs and ¼ cup hot sauce. Soak the livers in the ...

Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, such as the legs and wings, will be done faster than the breasts or thighs).