Place the chicken livers in a bowl and stir through the strained alcohol. Cover and marinate overnight. The following day, preheat the oven to 140˚C.

Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid.

Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes.

Flip the chicken and brown the other side for 2 minutes. Turn off the heat and pour beer along the sides of the skillet, being careful not to pour over the crispy skin.

WGN Entertainment Reporter Dean Richards shares a delicious recipe for BBQ Chicken sliders with caramelized onions. Can’t get enough? Click Here to check out more of Dean’s delicious recipes.

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Brasserie Byronz, 515 Mouton St., Baton Rouge (Lauren Cheramie, features coordinator) Stuffed bread from Creole Lunch House. These stuffed breads are a byword in Lafayette for a reason.

In a bowl, mix the flour with salt and pepper. Dust the chicken thighs in the seasoned flour, shaking off any excess. Heat oil and butter in a large, ovenproof shallow casserole dish over medium heat.

In a video segment on CNN, Blitzer sat down with a plate of tasty-looking wings in front of him. Then he did something that we're still having a hard time ...