Southern Fried Chicken Livers Recipe
Introduction
Southern Fried Chicken Livers are a delicious and crispy treat, perfect for a snack or appetizer. This classic Southern dish features tender chicken livers coated in a flavorful seasoned flour and fried to golden perfection.
Ingredients
- 1 cup Cooking Oil (or more if needed to make a 1″ base in the bottom of a skillet)
- 2 cups All Purpose Flour
- 1.5 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1 tsp Paprika
- 1 Egg (beaten)
- 1/4 cup Buttermilk
- 1 tablespoon Water
- 1 to 1.5 pounds Chicken Livers
Instructions
- Step 1: Add the cooking oil to a skillet and heat over medium heat.
- Step 2: Prepare the dry dredge mixture by combining the flour, salt, black pepper, onion powder, and paprika in a bowl. Stir to mix well.
- Step 3: In a separate bowl, beat the egg and add the buttermilk. Mix to combine and then add the water to loosen the mixture. Whisk thoroughly.
- Step 4: Rinse the chicken livers in a colander and drain well.
- Step 5: Dredge each chicken liver first in the dry mixture, then coat in the wet mixture, and finish with another dredge in the dry mixture. Place coated livers on parchment paper.
- Step 6: When the oil is hot, fry the chicken livers in batches, avoiding overcrowding the skillet.
- Step 7: Cook for 3-4 minutes per side, turning occasionally, until golden brown, crispy, and firm.
- Step 8: Remove the cooked livers and drain on a paper towel-lined plate or a cooling rack set over a sheet pan.
- Step 9: Allow the fried livers to rest for 10 minutes before serving.
- Step 10: Serve with gravy or your favorite dipping sauce, if desired.
Tips & Variations
- For extra crispiness, double dredge the livers by repeating the wet and dry coating steps.
- If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar added.
- Try adding a pinch of cayenne pepper for a spicy kick.
- Use a thermometer to keep the oil temperature steady between 350°F and 375°F for best frying results.
Storage
Store leftover fried chicken livers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through to maintain crispiness. Avoid microwaving to keep the coating from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the chicken livers instead of frying?
Yes, you can bake them at 400°F for about 20-25 minutes on a greased baking sheet, flipping halfway through. They won’t be as crispy as fried, but still delicious.
How do I know when the chicken livers are fully cooked?
They are done when they are firm to the touch, no longer pink inside, and have a golden brown, crispy coating. Cooking about 3-4 minutes per side usually ensures doneness.
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Southern Fried Chicken Livers Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
This Southern Fried Chicken Livers recipe delivers crispy, golden-brown chicken livers with a flavorful seasoned flour coating. Perfectly fried to a tender, juicy interior, these chicken livers are a delicious Southern comfort food snack or appetizer that pairs wonderfully with gravy or your favorite dipping sauce.
Ingredients
Oil
- 1 cup Cooking Oil (or more if needed to make a 1″ base in the bottom of a skillet)
Dry Dredge
- 2 cups All Purpose Flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Onion Powder
- 1 teaspoon Paprika
Wet Dredge
- 1 Egg (beaten)
- 1/4 cup Buttermilk
- 1 tablespoon Water
Main Ingredient
- 1 to 1.5 pounds Chicken Livers
Instructions
- Heat the Oil: Add the cooking oil to a skillet and heat over medium heat until it reaches frying temperature, ensuring about a 1-inch deep layer for shallow frying.
- Prepare Dry Mixture: In a bowl, combine all-purpose flour, salt, black pepper, onion powder, and paprika. Stir until evenly mixed; this will be your dry dredge.
- Prepare Wet Mixture: In a separate bowl, beat the egg, then add the buttermilk and water. Whisk together until smooth and slightly thinned to create the wet dredge.
- Rinse and Drain Chicken Livers: Place the chicken livers in a colander and rinse under cold water. Drain thoroughly to remove excess moisture, which helps the dredge adhere better.
- Dredge Chicken Livers: Take each chicken liver and coat first in the dry flour mixture, then dip into the wet mixture, and finally dredge again in the dry mixture. Arrange the coated livers on a sheet of parchment paper, ready for frying.
- Fry in Batches: Once the oil is hot, carefully place the chicken livers into the skillet, being careful not to overcrowd. This ensures even cooking and crispiness.
- Cook Until Golden and Crispy: Fry the livers for 3-4 minutes per side, turning occasionally to brown evenly. They are done when firm to the touch, golden brown, and crispy on the outside.
- Drain Excess Oil: Remove the fried chicken livers and place them on a paper towel-lined plate or on a sheet pan with a cooling rack to drain off excess oil.
- Rest Before Serving: Allow the fried chicken livers to rest for about 10 minutes to seal in juices and cool slightly for the best texture.
- Serve: Serve the crispy fried livers warm, optionally with gravy or your choice of dipping sauce for added flavor.
Notes
- Ensure the oil is hot enough before frying to avoid greasy livers; a shallow depth of 1 inch oil is recommended for even frying.
- Do not overcrowd the skillet when frying to maintain the oil temperature and ensure crispiness.
- You can substitute buttermilk with milk and a splash of vinegar if buttermilk is unavailable.
- Resting the fried livers after cooking allows flavors to develop and textures to set.
- Use fresh chicken livers for the best taste and texture; avoid those that smell strong or look discolored.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Keywords: Southern fried chicken livers, crispy chicken livers, fried liver recipe, southern appetizer, comfort food chicken livers
