Southern Fried Chicken Livers Recipe
This Southern Fried Chicken Livers recipe delivers a crispy, golden crust on the outside and a tender, juicy interior. Perfectly seasoned and fried to perfection, these little bites of Southern comfort food are sure to be a hit at any dinner table.
Equipment
- Skillet or Frying Pan
- Meat Thermometer (optional)
- Slotted Spoon
- Paper towels
Ingredients
- 1 lb chicken livers trimmed and cleaned
- 1 cup buttermilk optional, for soaking
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional for heat
- Salt and pepper to taste
- 2 cups vegetable oil or peanut oil for frying
Instructions
- Prepare the Chicken Livers:
- Rinse and trim the chicken livers, removing any connective tissue. Pat dry with paper towels. Soak them in buttermilk for 30 minutes (optional for extra tenderness and flavor).
- Prepare the Flour Mixture:
- In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir well.
- Coat the Chicken Livers:
- Dredge each chicken liver in the seasoned flour mixture, making sure it’s evenly coated. Shake off any excess flour.
- Heat the Oil:
- In a large skillet or frying pan, heat the oil over medium-high heat. Test the oil by dropping a small piece of bread into it, if it browns in 60 seconds, the oil is ready.
- Fry the Chicken Livers:
- Carefully add the chicken livers to the hot oil, frying them in batches to avoid overcrowding. Fry for 4-5 minutes per side or until golden brown and crispy.
- Drain and Rest:
- Use a slotted spoon to remove the chicken livers from the oil. Place them on a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving.
- Serve:
- Serve the fried chicken livers hot with your favorite dipping sauce and Southern sides like mashed potatoes or cornbread.
Notes
- Buttermilk: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar as a substitute.
- Spicy Option: Add more cayenne pepper or drizzle hot sauce over the livers for a spicy kick.
- Freezing Tip: You can freeze the fried chicken livers for up to 3 months. Just let them cool completely before placing them in a single layer on a baking sheet and freezing. Once frozen, transfer to a freezer bag or airtight container. Reheat in the oven to maintain crispiness.