Fried Chicken Livers Iii
Indulge in the crispy, golden-brown perfection of **Fried Chicken Livers III**, a soul-satisfying dish that transforms humble chicken livers into a tender, flavorful delight. Soaked in buttermilk to mellow their robust flavor and coated in a seasoned blend of flour, cornmeal, paprika, and a touch of cayenne for a perfect crunch, these fried morsels are pan-fried to golden perfection in just minutes. Easy to prepare and irresistibly savory, this recipe is perfect as a main dish or a hearty appetizer, served hot with your favorite dipping sauces or classic Southern sides like mashed potatoes and gravy. With straightforward steps and a quick cooking time, this recipe is a must-try for anyone seeking a delicious comfort food experience. **Fried chicken livers**, **buttermilk marinade**, and **crispy coating** are the star keywords that will make your Southern-inspired meal a crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 cups oil (for frying, such as vegetable or canola)
Instructions
Rinse the chicken livers under cold water and trim away any connective tissue or membranes. Pat them dry with paper towels.
Place the chicken livers in a bowl and pour the buttermilk over them. Let them soak for at least 10 minutes. This helps tenderize the livers and reduce any strong flavors.
In a shallow bowl or large plate, combine the flour, cornmeal, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well to ensure the seasoning is evenly distributed.
Heat the oil in a deep skillet or saucepan over medium-high heat. The oil should reach approximately 350°F (175°C). To test, drop a small piece of the flour mixture into the oil—if it sizzles and floats to the surface, it’s ready.
Remove the chicken livers from the buttermilk, allowing any excess liquid to drip off. Dredge each liver in the seasoned flour mixture, pressing gently to ensure an even coating.
Gently place the coated chicken livers into the hot oil, working in batches to avoid overcrowding the pan. Fry each liver for 2-3 minutes per side, or until golden brown and fully cooked (an internal temperature of 165°F or 74°C).
Use a slotted spoon to remove the fried livers and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining chicken livers, ensuring the oil temperature stays consistent between batches.
Serve the fried chicken livers hot, with your favorite dipping sauce or alongside mashed potatoes, gravy, or a side salad.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 105 mg | 8% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 365 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.
