Fried Chicken Livers
Crispy, golden, and irresistibly flavorful, these Fried Chicken Livers are a Southern classic that are both budget-friendly and easy to make. Perfectly tender on the inside and coated with a seasoned flour mixture featuring paprika, garlic powder, and onion powder, this recipe transforms humble chicken livers into a delightful comfort food. Soaked in buttermilk to enhance their texture and flavor, then fried to crunchy perfection in hot oil, these livers are ready in just 40 minutes. Serve them fresh with your favorite dipping sauce, or pair with creamy mashed potatoes and tangy coleslaw for a complete and satisfying meal. An excellent choice for liver lovers or anyone looking to try something new, these savory bites are sure to impress! Keywords: Fried Chicken Livers, crispy chicken livers, Southern comfort food, easy fried recipe, buttermilk soak, golden fried livers.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 240 ml buttermilk
- 180 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 480 ml vegetable oil
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels.
Cut any large livers into smaller, bite-sized pieces for even cooking.
In a medium-sized bowl, combine the chicken livers with the buttermilk, stirring until the livers are well coated. Let them soak for at least 20 minutes to help tenderize and remove any excess blood.
In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder to create the breading mixture.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches approximately 350°F (175°C). Use a thermometer for accuracy, if available.
Remove the chicken livers from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture, coating them evenly.
Working in batches to avoid crowding the pan, carefully place the coated livers into the hot oil.
Fry the chicken livers for about 3-4 minutes on each side, until golden brown and crispy. Adjust the heat as necessary to maintain the oil temperature.
Once cooked, remove the livers from the oil using a slotted spoon or tongs, and place them on a plate lined with paper towels to drain any excess oil.
Serve the fried chicken livers hot, accompanied by your favorite dipping sauce or side dishes like mashed potatoes or coleslaw.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 73.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 112 mg | 9% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 373 mg | 8% | |
*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.
