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

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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.

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Questions

What oven temperature does Fried Chicken Livers need?

For Fried Chicken Livers, the oven is set to 350 F (about 175 C) in step 3. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of buttermilk in Fried Chicken Livers?

The entry for Fried Chicken Livers calls for 3/4 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Is Fried Chicken Livers spicy?

Moderately. The heat in Fried Chicken Livers comes from 1 tsp cayenne pepper and 1/2 cup hot sauce. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Fried Chicken Livers dairy-free?

Yes. The dairy in Fried Chicken Livers 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 Fried Chicken Livers 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.

Can I start Fried Chicken Livers the day before?

Yes. Step 1 is a built-in pause of 2 hours: "Let soak for 30 minutes to 2 hours." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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