Description
This Southern fried chicken livers recipe brings golden crunch, creamy centers, and old-fashioned comfort to your kitchen table.
Ingredients
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Main Ingredients:
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1 lb fresh chicken livers, trimmed and cleaned
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1 cup buttermilk (or milk + splash of lemon juice)
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Vegetable oil for frying
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Flour Dredge:
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2 cups all-purpose flour
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1 tsp salt
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1 tsp black pepper
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½ tsp paprika
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½ tsp cayenne pepper (optional)
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½ tsp garlic powder
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½ tsp onion powder
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Optional Add-Ins:
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1 tsp Creole seasoning
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Pinch of cumin
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Dash of hot sauce for marinade
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Instructions
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Clean Livers: Rinse and trim chicken livers, pat dry.
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Marinate: Soak in buttermilk (plus hot sauce if desired) for 1–4 hours in the fridge.
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Prepare Dredge: Mix flour and seasonings in a bowl.
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Heat Oil: In cast iron skillet, heat 1 inch oil to 350°F.
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Dredge Livers: Remove from marinade, coat in seasoned flour. Shake off excess.
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Fry: Fry in batches, 3–4 mins per side, until deep golden brown.
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Drain: Remove with tongs to a wire rack. Season lightly while hot.
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Serve Hot: Pair with mashed potatoes, biscuits, or dipping sauces.
Notes
- Always soak in buttermilk to tenderize and mellow flavor.
- Use a thermometer to maintain oil temp at 350°F.
- Air fry or oven-fry for a lighter option.
- Store leftovers in the fridge (2 days) or freezer (2 months). Reheat in oven or air fryer for best crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Main
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: About 4 oz cooked livers
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 370 mg
- Fiber: 1 g
- Protein: 22g
- Cholesterol: 370 mg