Deep Fried Chicken Livers
Indulge in the bold and savory delight of Deep Fried Chicken Livers, a comforting Southern classic that's crispy on the outside yet tender and flavorful inside. This recipe begins with soaking chicken livers in tangy buttermilk, ensuring they stay moist and free of any overpowering flavors. A well-balanced blend of all-purpose flour, cornmeal, and spices like paprika, cayenne, and garlic powder creates a perfectly seasoned coating that fries to golden perfection. Ready in just 25 minutes, these crispy bites are perfect as an appetizer, snack, or main dish. Serve them hot with your favorite dipping sauces or alongside creamy mashed potatoes for a soul-satisfying meal. For fans of Southern comfort food, this deep-fried recipe is a must-try! Keywords: deep-fried chicken livers, crispy chicken livers, Southern comfort food, chicken liver recipe, quick fried appetizer.
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1.5 cups buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil (for frying)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or excess fat.
Place the chicken livers in a bowl and pour the buttermilk over them. Cover and let them soak for at least 30 minutes, or up to 2 hours, in the refrigerator. This helps to tenderize the livers and reduce any strong flavor.
In a shallow dish, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create a seasoned flour mixture.
Remove the chicken livers from the buttermilk, allowing any excess to drip off. Dredge each liver in the seasoned flour mixture, ensuring it is completely coated. Gently shake off any excess flour and place the coated livers on a plate or wire rack.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor the oil temperature for consistent frying.
Carefully add the coated chicken livers to the hot oil in small batches, being sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the livers are golden brown and cooked through (internal temperature should reach 165°F/74°C).
Using a slotted spoon, remove the fried livers from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve your deep-fried chicken livers hot with your favorite dipping sauce or as part of a hearty meal.
Nutrition Facts
Calories |
10198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1044.0 g | 1338% | |
| Saturated Fat | 167.2 g | 836% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 1469 mg | 490% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.7 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 556 mg | 43% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
