Description
Golden, crispy on the outside and lusciously tender inside—this Southern Fried Chicken Livers recipe is comfort food at its finest. Whether it’s your first taste or a nostalgic favorite, these bites will win your heart.
Ingredients
Scale
- 1 lb. chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 1 tsp. hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- ½ tsp. cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Clean the Livers Rinse gently and remove any sinew or connective tissue. For milder flavor, soak them briefly in salted water.
- Soak in Buttermilk Combine buttermilk and hot sauce. Add livers and chill for 15 minutes (or up to 2 hours if you’ve got time).
- Mix the Flour Coating In a bowl, whisk flour with all your spices until well blended.
- Dredge the Livers Lift livers from buttermilk, shake off excess, and coat them well in seasoned flour.
- Heat the OilFill a heavy skillet with 2 inches of oil. Bring to 350°F. A kitchen thermometer keeps you spot on.
- Fry in BatchesFry 3–4 livers at a time to avoid soggy results. Each batch needs about 6–8 minutes total.
- Drain and RestTransfer to a wire rack over paper towels. Let rest 5 minutes for optimal crisp.
- Serve Hot Enjoy Immediately with sides and dips of your choice.
Notes
- Longer marinating – more tender lovers.
- Don’t skip the thermometer—oil temp is everything.
- Like heat? Boost cayenne for a spicy kick
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer, Main Course
- Cuisine: Southern, American