Southern Sauteed Chicken Livers
Delight your taste buds with the bold, comforting flavors of Southern Sautéed Chicken Livers, a classic dish that's as hearty as it is flavorful. Perfectly tender chicken livers are soaked in tangy buttermilk to enhance their texture, then lightly coated in a zesty blend of seasoned flour featuring paprika, garlic powder, and a hint of cayenne for subtle heat. Pan-fried to golden perfection in a rich combination of butter and olive oil, these crispy, savory bites are a true Southern delicacy. Ready in just 25 minutes, this easy-to-make recipe is ideal for a quick weeknight dinner or as an impressive appetizer. Garnished with fresh parsley, these chicken livers are best served hot with your favorite comforting sides, like creamy mashed potatoes or crusty cornbread. Rich in flavor and steeped in tradition, it's Southern cooking at its finest.
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons parsley
Instructions
Start by cleaning the chicken livers: remove any connective tissue or visible fat, then rinse them under cold water. 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 to tenderize and reduce any gaminess. Drain and set aside.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Dredge each chicken liver lightly in the seasoned flour mixture, shaking off any excess.
In a large skillet, heat the unsalted butter and olive oil over medium-high heat until the butter is melted and starts to sizzle.
Carefully add the floured chicken livers to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken livers from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Garnish with freshly chopped parsley and serve hot. Enjoy your Southern Sauteed Chicken Livers with your favorite sides!
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 1518 mg | 506% | |
| Sodium | 7396 mg | 322% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 18.2 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 430 mg | 33% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 1414 mg | 30% | |
*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.
