Fried Chicken Livers Ii
Crispy, golden, and irresistibly flavorful, "Fried Chicken Livers II" is a Southern-inspired classic that will delight your taste buds. Tender chicken livers are soaked in tangy buttermilk to enhance their texture and mellow their rich flavor, then coated in a perfectly seasoned flour mixture featuring a blend of paprika, garlic powder, onion powder, and a touch of cayenne for a subtle kick. Fried to perfection in hot oil, these livers come out with a crunchy exterior and a juicy, savory interior. Quick to prepare and ready in just 25 minutes, this recipe is perfect for an appetizer or satisfying main dish. Serve with your favorite dipping sauce, creamy coleslaw, or warm, buttery biscuits for a comforting and memorable meal. Perfect keywords for SEO include "fried chicken livers recipe," "crispy chicken livers," and "Southern fried chicken livers."
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups vegetable oil (for frying)
Instructions
Rinse the chicken livers under cold water, removing any connective tissue or fat. Pat them dry with paper towels.
In a bowl, pour the buttermilk over the chicken livers. Cover and refrigerate for at least 30 minutes or up to 2 hours. This will tenderize the livers and reduce any strong flavors.
In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and ground black pepper. Mix well to create a seasoned coating.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy if possible.
Remove the chicken livers from the buttermilk, allowing the excess to drip off. Dredge them in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Carefully place a few coated livers into the hot oil, being cautious to avoid overcrowding the pan. Fry in batches if necessary.
Cook each batch for 3-4 minutes per side, or until the livers are golden brown and crispy on the outside. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain.
Serve the fried chicken livers hot with your choice of dipping sauce, like ranch dressing or spicy mustard. They also pair well with coleslaw or biscuits.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 110 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 367 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.
