🍗 Fried chicken livers (Southern-style)
⏱ Time:
Prep: 15 minutes
Soak for 30 minutes (recommended).
Cooking time: 10–12 minutes
Total: ~55 minutes
🍽 Servings:
4 servings
Ingredients:
For the livers:
500 g (1 lb) of chicken livers
1 cup of buttermilk (or milk + 1 tablespoon of vinegar)
1 cup of plain flour
½ cup of cornmeal (optional, for extra crunch).
1 teaspoon of salt
1 tsp black pepper
1 tsp paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional).
Oil for frying (vegetable or peanut)
Optional dipping sauce:
Mayonnaise
Hot sauce
Ketchup or Dijon mustard
Instructions:
1. Clean and soak.
Rinse the chicken livers gently under cold water.
Remove any connective tissue.
Place them in a bowl with buttermilk and leave to soak for 30 minutes (this removes any bitterness and keeps them tender).
Drain and pat dry.
2. Prepare the coating:
In a shallow bowl, mix:
Flour
cornmeal
Salt and pepper.
Paprika
Garlic powder
Onion powder
Cayenne pepper (if using).
3. Coat the livers.
Dredge each liver in the flour mixture.
Press lightly to ensure the coating sticks well.
Shake off the excess.
4. Fry.
Heat the oil to 175–180°C (350°F).
Fry in small batches (don’t overcrowd the pan).
Cook for 3–4 minutes on each side until golden brown and crispy.
The inside should still be tender, not dry.
5. Drain and serve.
Remove and drain on kitchen paper.
Sprinkle lightly with salt while still hot.
🥗 Serving ideas:
Serve with hot sauce, ranch dressing or spicy mayonnaise.
It goes well with mashed potatoes, coleslaw or cornbread.
They are perfect as an appetiser or for a comfort-food dinner!
🔥 Tips for perfect chicken livers:
Don’t overcook them — chicken livers cook quickly!
Keep the oil temperature steady for extra crispiness!
For extra crunch, double-dip in flour, milk and flour again.