Fried Chicken Livers
Ingredients:
- 1 pound chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Instructions:
Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue if needed. Place the livers in a bowl and cover with buttermilk. Refrigerate for at least 1 hour to tenderize and mellow the flavor.
In a shallow bowl, combine the flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne if using.
Remove the livers from the buttermilk, allowing excess to drip off. Dredge them in the flour mixture, pressing gently so the coating adheres well. Place on a plate and let rest for 5 to 10 minutes.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F. Fry the livers in batches for 3 to 4 minutes, turning once, until golden brown and cooked through but still tender inside. Avoid overcooking to keep them from becoming tough.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot.
Serve warm with hot sauce, mashed potatoes, or white gravy for a classic Southern comfort dish.