Crispy Southern-Style Fried Chicken Livers 🍗✨
Crispy, golden on the outside and tender on the inside, these classic Southern fried chicken livers are packed with savory flavor and make the perfect comfort-food meal!
🛒 Ingredients
1 lb (450 g) fresh chicken livers
1 cup buttermilk
1 tsp hot sauce, optional
1½ cups all-purpose flour
½ cup cornmeal
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
½ tsp black pepper
¼ tsp cayenne pepper, optional
½ tsp dried thyme
Vegetable or peanut oil, for frying
👩🍳 Instructions
Prepare the livers:
Rinse the chicken livers gently under cold water and pat them very dry with paper towels. Trim away any connective tissue or greenish portions.
Soak:
Place the livers in a bowl and pour over the buttermilk. Add hot sauce if using. Cover and refrigerate for 30 minutes to 2 hours. This helps tenderize them and reduces the strong liver flavor.
Make the coating:
In a large bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, seasoned salt, black pepper, cayenne, and thyme.
Heat the oil:
Pour about 1½–2 inches of oil into a deep skillet or Dutch oven. Heat to 350°F (175°C).
Coat the livers:
Remove each liver from the buttermilk, allowing the excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing gently so the coating sticks.
Fry:
Carefully place the coated livers into the hot oil in small batches. Don’t overcrowd the pan. Fry for about 3–4 minutes per side, turning carefully, until deeply golden and cooked through.
Check for doneness:
Chicken livers should reach 165°F (74°C) internally. They can splatter while frying, so use a splatter screen if available.
Drain:
Transfer to a wire rack over a baking sheet or a paper-towel-lined plate. Let them rest for a few minutes.
🥣 Easy Southern Dipping Sauce
Mix together:
½ cup mayonnaise
2 tbsp ketchup
1 tbsp hot sauce
1 tsp yellow mustard
½ tsp garlic powder
Black pepper, to taste
