Fried Chicken Livers

Name: Fried Chicken Livers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lbs chicken livers, cleaned and patted dry; 3/4 cup buttermilk; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 2 tbsp paprika; 1 tsp cayenne pepper; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups vegetable oil (for frying); 1/2 cup hot sauce; 4 lemon wedges

A classic Southern delicacy of tender chicken livers coated in seasoned flour and fried until crispy outside and soft inside. Serve with hot sauce or gravy.

30 minEasyServes 4320 cal/serving

Southern AmericanLunchStovetopStandard

Ingredients

1.5 lbs chicken livers, cleaned and patted dry
3/4 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornmeal
2 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 cups vegetable oil (for frying)
1/2 cup hot sauce
4 lemon wedges

Instructions

1

Place 1.5 lbs cleaned and patted dry chicken livers in a bowl and pour 3/4 cup buttermilk over them. Let soak for 30 minutes to 2 hours.
2

In a shallow dish, mix 3/4 cup all-purpose flour, 1/2 cup cornmeal, 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Heat 4 cups vegetable oil (for frying) to 350°F in a deep pot or Dutch oven.
4

Remove chicken livers from buttermilk, allowing excess to drip off.
5

Dredge chicken livers in the flour mixture until fully coated.
6

Carefully place coated livers into hot oil and fry for 3-4 minutes until internal temperature reaches 165°F, golden brown and crispy.
7

Remove with a slotted spoon and drain on paper towels.
8

Serve hot with 1/2 cup hot sauce and 4 lemon wedges wedges.

Questions

Can I make Fried Chicken Livers dairy-free?

Yes. The dairy in this entry is 3/4 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Fried Chicken Livers gluten-free?

Yes. The gluten in this entry is 3/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Fried Chicken Livers keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fried Chicken Livers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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