Fried Chicken Liver, Bacon And Tomato Salad With Ranch Dressing

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1 small red onion, halved and thinly sliced

1/2 cup red wine vinegar

2 tablespoons sugar

1/4 cup sour cream

1/4 cup mayonnaise

1 1/2 tablespoons buttermilk

1 1/4 teaspoons freshly squeezed lemon juice

3/4 teaspoon hot sauce

1/2 teaspoon Dijon mustard

1/2 teaspoon red wine vinegar

1/4 teaspoon Worcestershire sauce

1 small garlic clove, minced

1/2 teaspoon chopped parsley

1/2 teaspoon snipped chives

Kosher salt and freshly ground pepper

6 slices of thick-cut applewood-smoked bacon (6 ounces)

3 cups self-rising flour (see Note)

1 tablespoon garlic powder

2 1/2 teaspoons cayenne pepper

2 teaspoons onion powder

1 teaspoon smoked paprika

1 pound chicken livers, trimmed and rinsed

2 1/2 cups buttermilk

Vegetable oil, for frying

3/4 pound heirloom cherry tomatoes, halved

1/2 cup whole flat-leaf parsley leaves

4 tender celery ribs, thinly sliced on the bias, leaves reserved

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