Kfc Original Recipe Chicken Livers Copycat
Recreate the iconic flavors of your favorite fast food joint with this KFC Original Recipe Chicken Livers Copycat! This savory dish features tender chicken livers soaked in creamy buttermilk to mellow their bold flavor, then double-coated in a perfectly seasoned flour blend spiced with paprika, garlic powder, dried herbs, and a hint of celery salt for that signature Southern kick. Deep-fried to golden perfection, these livers are crispy on the outside and melt-in-your-mouth tender on the inside. Ideal as a nostalgic appetizer or a hearty main course, serve these flavorful bites with classic sides like coleslaw, mashed potatoes, or buttery biscuits for the ultimate comfort food experience. Perfect for fans of Southern-style fried chicken, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 240 ml Buttermilk
- 240 grams All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground white pepper
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Dried basil
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Celery salt
- 0.5 teaspoons Ground mustard
- 1 large Egg
- 500 ml Vegetable oil
- 2 tablespoons Water
Instructions
Clean the chicken livers by removing any connective tissue or excess fat, then rinse them under cold water. Pat them dry with paper towels.
In a large bowl, combine the chicken livers with the buttermilk and let them soak for 15-20 minutes to tenderize and reduce their strong flavor.
Meanwhile, prepare the seasoning flour by combining the all-purpose flour with the salt, ground white pepper, ground black pepper, paprika, garlic powder, onion powder, dried oregano, dried basil, dried thyme, celery salt, and ground mustard in a shallow dish. Mix well to ensure the spices are evenly distributed.
In a separate shallow bowl, beat the egg with 2 tablespoons of water to create an egg wash.
Heat the vegetable oil in a deep frying pan or skillet over medium heat until it reaches 175°C (350°F). Use a thermometer to monitor the temperature to ensure even cooking.
Drain the chicken livers from the buttermilk and allow the excess liquid to drip off.
Dredge each chicken liver in the seasoning flour mixture, ensuring they are evenly coated. Dip them into the egg wash, then dredge them again in the seasoned flour for a second coating.
Carefully place the coated chicken livers into the hot oil, working in small batches to avoid overcrowding the pan. Fry each batch for 4-6 minutes, turning occasionally, until the livers are golden brown and fully cooked.
Use a slotted spoon or tongs to transfer the fried chicken livers to a plate lined with paper towels to absorb excess oil.
Serve the crispy chicken livers hot with your favorite dipping sauces and sides, such as mashed potatoes, coleslaw, or biscuits.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 75.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 408 mg | 9% | |
*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.
