Fried Chicken Livers Recipe
Ingredients:
1 lb (450 g) chicken livers, trimmed and cleaned
1 cup buttermilk (or regular milk with a squeeze of lemon juice)
1 cup all-purpose flour
½ cup cornmeal (optional, for extra crunch)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (smoked if you like)
¼ tsp cayenne pepper (optional, for heat)
Oil for frying (vegetable, canola, or peanut)
Instructions:
Soak the livers
Rinse chicken livers and pat dry.
Place them in a bowl with buttermilk, cover, and refrigerate for at least 30 minutes (up to 2 hours). This helps tenderize and remove any strong flavor.
Prepare the coating
In a shallow dish, combine flour, cornmeal (if using), salt, pepper, garlic powder, paprika, and cayenne. Mix well.
Coat the livers
Remove livers from the buttermilk, letting excess drip off.
Dredge in the seasoned flour mixture, coating evenly.
Fry
Heat 1–2 inches of oil in a heavy skillet (cast iron works great) to about 350°F (175°C).
Fry the livers in small batches for about 2–3 minutes per side, until golden brown and cooked through (internal temp ~165°F / 74°C).
Don’t overcrowd the pan.
Drain & Serve
Place fried livers on a paper towel–lined plate.
Serve hot with hot sauce, honey mustard, or gravy on the side.