Southern Fried Chicken Livers
Did you know chicken livers have 7x more vitamin B12 than chicken breast? This authentic Southern recipe transforms these underrated organ meats into golden, crispy bites of flavor with a tender interior. Whether you're new to liver or a seasoned fan, this dish is a Southern classic worth trying.
Equipment
- 1 Cast-iron skillet For even, high-heat frying
- 1 Mixing Bowls For soaking and dredging
- 1 Cooking thermometer Maintain 350°F for frying
- 1 Wire rack Optional, improves crispiness
Ingredients
For the Chicken Livers:
- 1 lb Chicken livers Cleaned and trimmed
- 1 cup Buttermilk Or milk + 1 tbsp lemon juice
- 2 cups All-purpose flour Or gluten-free flour blend
- 1 tbsp Garlic powder Or 2 cloves garlic minced
- 1 tbsp Onion powder
- 2 tsp Paprika Or smoked paprika
- 1 tsp Cayenne pepper Adjust to taste
- 2 tsp Black pepper Freshly ground
- 2 tsp Salt
- 2-3 cups Vegetable oil Or lard for frying
Instructions
Prepare the Chicken Livers
- Clean and trim the livers. Rinse under cold water and pat dry.
Soak in Buttermilk
- Place in buttermilk and refrigerate for 2 hours. This removes bitterness.
Prepare Dredging Station
- Combine flour, spices, salt, and optional 2 tbsp cornstarch in a shallow dish.
Heat Oil
- In a skillet, heat oil to 350°F. Use a thermometer to maintain temperature.
Dredge the Livers
- Remove livers from buttermilk. Dredge in seasoned flour. Let rest 5 minutes.
Fry to Perfection
- Fry in small batches for 3-4 minutes, turning until golden brown. Internal temp should reach 165°F.
Drain and Serve
- Drain on paper towels. Serve hot with parsley, lemon wedges, or hot sauce.
Notes
Nutrition (Per Serving)
- Calories: 240 kcal
- Protein: 22g
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 0.5g
- Iron: 9mg
- Vitamin A: 15,000 IU
- Vitamin B12: 18mcg