📝 About This Recipe
A true cornerstone of Southern comfort food, these chicken livers are transformed from humble offal into a gourmet delicacy with a shatteringly crisp crust and a velvety, rich interior. By soaking the livers in seasoned buttermilk, we mellow their mineral intensity and ensure every bite is tender and succulent. Perfectly seasoned with a hint of cayenne and garlic, this dish is a nostalgic tribute to soul food kitchens and country diners alike.
🥗 Ingredients
The Livers and Soak
- 1 pound Fresh chicken livers (cleaned and trimmed of excess fat or connective tissue)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (Louisiana-style)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
The Breading
- 1.5 cups All-purpose flour
- 1/2 cup Yellow cornmeal (fine ground for extra crunch)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper (adjust to taste)
- 1/2 teaspoon Dried thyme
Frying and Garnish
- 3 cups Peanut oil (for frying; vegetable oil is a suitable substitute)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 piece Lemon wedges (cut into 4 wedges)
👨🍳 Instructions
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1
Rinse the chicken livers under cold water and pat them dry with paper towels. Use a sharp knife to trim away any green spots (bile) or tough connective tissue, then cut larger lobes in half so all pieces are uniform in size.
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2
In a medium bowl, whisk together the buttermilk, hot sauce, salt, and black pepper. Submerge the cleaned livers in this mixture, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize.
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3
In a large shallow dish or a heavy-duty gallon-sized zip-top bag, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, and dried thyme. Shake or whisk until the spices are evenly distributed.
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4
In a large cast-iron skillet or heavy-bottomed Dutch oven, pour the peanut oil to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
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5
Remove a handful of livers from the buttermilk soak, letting the excess liquid drip off, and place them into the flour mixture.
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6
Toss the livers thoroughly in the flour, pressing the breading onto the meat to ensure a thick, even coating. Work in small batches to prevent the flour from becoming too gummy.
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7
Carefully place the breaded livers into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy livers; fry about 6-8 pieces at a time.
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8
Fry the livers for 3-4 minutes, turning once halfway through with tongs or a slotted spoon, until they are deep golden brown and crispy.
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9
Use a digital meat thermometer to ensure the internal temperature has reached 165°F (74°C). The centers should be slightly pink and moist, not gray and dry.
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10
Remove the livers from the oil and drain them on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy, which happens on paper towels.
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11
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Allow the oil to return to 350°F before starting the next batch. Repeat the breading and frying process until all livers are cooked.
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13
Garnish with fresh parsley and serve immediately while piping hot with lemon wedges on the side.
💡 Chef's Tips
Soaking the livers in buttermilk is essential; it neutralizes the strong metallic taste often associated with offal. Be careful when frying as livers contain moisture pockets that can 'pop' or splatter hot oil; use a splatter screen if you have one. Do not overcook! A perfectly fried liver should be crispy on the outside and creamy, almost like pâté, on the inside. For the crispiest coating, let the breaded livers rest on a tray for 5 minutes before frying to allow the flour to hydrate and adhere better.
🍽️ Serving Suggestions
Serve as an appetizer with a side of creamy remoulade sauce or spicy ranch for dipping. Pair with a side of buttery mashed potatoes and sautéed onions for a classic Southern dinner. Goes beautifully with a cold, crisp pilsner or a glass of sweet iced tea to cut through the richness. Serve over a slice of white bread to catch all the flavorful juices, topped with pickled jalapeños.