📝 About This Recipe
A true Southern delicacy, these chicken livers are transformed from a humble ingredient into a gourmet treat with a crunchy, golden-brown crust and a creamy, rich interior. By soaking the livers in seasoned buttermilk, we eliminate any bitterness, ensuring a mild flavor that pairs perfectly with our peppery flour dredge. This recipe delivers that quintessential soul food experience: shattering crispiness on the outside and melt-in-your-mouth tenderness on the inside.
🥗 Ingredients
The Livers & Brine
- 1 pound Fresh chicken livers (cleaned, trimmed of connective tissue, and patted dry)
- 1 cup Whole buttermilk (cold)
- 1 tablespoon Hot sauce (such as Crystal or Texas Pete)
- 1 teaspoon Garlic powder
The Seasoned Dredge
- 1.5 cups All-purpose flour
- 1/4 cup Cornstarch (for extra crunch)
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper (adjust to heat preference)
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly cracked black pepper (use a coarse grind)
For Frying & Garnish
- 3 cups Peanut oil or Vegetable oil (for deep frying)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by rinsing the chicken livers under cold water. Use kitchen shears or a sharp knife to trim away any green bile spots or tough connective membranes, then cut larger livers in half so all pieces are uniform in size.
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2
In a medium mixing bowl, whisk together the buttermilk, hot sauce, and garlic powder. Submerge the cleaned livers in this mixture, cover with plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and mellow the flavor.
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3
In a shallow dish or a gallon-sized heavy-duty zip-top bag, combine the flour, cornstarch, smoked paprika, onion powder, cayenne, salt, and black pepper. Whisk or shake vigorously to ensure the spices are evenly distributed.
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4
In a heavy-bottomed cast iron skillet or a Dutch oven, pour in the oil to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a clip-on deep-fry thermometer.
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5
Working in batches of 5 or 6, remove the livers from the buttermilk, letting the excess drip off, and drop them into the flour mixture.
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6
Toss the livers thoroughly in the flour, pressing the dredge into the meat to ensure every nook and cranny is coated. Shake off any excess flour before frying.
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7
Carefully lower the coated livers into the hot oil. Be cautious, as livers contain moisture and may 'pop' or splatter slightly during the first minute of cooking.
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8
Fry the livers for 3 to 4 minutes, turning once halfway through. They should be a deep golden brown on the outside and just barely pink in the center.
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9
Use a slotted spoon or a spider strainer to remove the livers from the oil. Transfer them immediately to a wire rack set over a baking sheet to drain; this keeps the bottom from getting soggy.
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10
Monitor the oil temperature between batches, allowing it to return to 350°F before adding more livers.
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11
While the livers are still hot, sprinkle them with a tiny pinch of extra kosher salt to make the flavors pop.
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12
Garnish with fresh parsley and serve immediately while the crust is at its peak crispiness.
💡 Chef's Tips
Always pat the livers dry before putting them in the buttermilk to ensure the brine sticks. Do not overcrowd the pan, as this drops the oil temperature and results in greasy, soggy livers. Use a splatter screen if you have one; chicken livers are notorious for 'popping' in hot oil due to internal steam. If you prefer a thicker crust, do a double-dredge: flour, then buttermilk, then flour again. For the best texture, aim for an internal temperature of 160°F—overcooking makes them grainy and tough.
🍽️ Serving Suggestions
Serve with a side of creamy white pepper gravy for dipping. Pair with buttery mashed potatoes and sautéed garlicky green beans. Place them atop a slice of toasted white bread to soak up the juices, Southern style. Serve as an appetizer with a spicy remoulade or a honey mustard sauce. A cold glass of sweet tea or a crisp pilsner cuts through the richness beautifully.