Fried Chicken Livers

A dish from my youth. Tasty, crispy, and oh so good. The dredge can be used to coat other chicken pieces or even a cube steak. Complete with the roguechef 10 herbs and spices.

Served with sawmill gravy and mashed potatoes or biscuits, this is a meal fit for a king.

Fried Chicken Livers

From the South – Soaked in buttermilk, dredged in seasoned flour, and fried.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soak Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course, Snack

Cuisine: Southern

Calories: 529

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Seasoned Flour

• 2 cups AP Flour
• 2/3 tsp Kosher Salt
• 1/2 tsp Thyme Dried
• 1/2 tsp Basil Dried
• 1/3 tsp Oregano Dried
• 1 tsp Celery Salt
• 2 tsp Black Pepper
• 1 tsp Dried Mustard
• 2 tsp Garlic Salt
• 1 tsp Ground Ginger
• 1 tsp Cayenne Pepper Optional

Livers

• 1 lb Chicken Livers
• 3/4 cup Buttermilk
• Neutral Oil As needed
• 2 ea Eggs Beaten with 4 tbsp of buttermilk
• 2 tbsp Hot Sauce Optional

Equipment

• Breading Station, 2 bowls, flour, and egg.

Method

 

Seasoned Flour

1. Mix all, and store in an airtight container

Livers

1. Drain and wash the livers, trim any connective tissue, cut in half.

   PERFORATE THE LIVERS WITH A FORK, PERFORATE THEM WELL, GO FULL-ON "BATES MOTEL".
2. Combine buttermilk and hot sauce.
3. Add livers to the milk mixture, marinate the chicken livers in the refrigerator for at least 1 hour.
4. Drain the livers, dredge in the seasoned flour
5. Dredge the floured livers in the egg and back into the flour.
6. Place the livers on a wire rack in a baking sheet and return to the fridge for 15 minutes.
7. Add oil into a large, heavy skillet to reach a depth of 1/2 inch. Heat the oil over moderately high heat until it reaches a temperature of 350°F
8. Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side.
9. Transfer the livers to a large platter lined with paper towels and season.

Nutrition

Calories: 529kcalCarbohydrates: 65gProtein: 31gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 398mgSodium: 3244mgPotassium: 550mgFiber: 3gSugar: 8gVitamin A: 12879IUVitamin C: 26mgCalcium: 199mgIron: 15mg

Notes

A cheap and hearty meal.  There are restaurants built on livers, gizzards, chicken, biscuits, and pepper cream gravy in the South.

Items to note:  

Poke your livers, poke them well.  Pokeing the livers with a fork will not stop the popping, spitting, and snapping, but it will reduce it. Use a fry screen as well.

The soak in buttermilk adds so much in taste, and the 15-minute rest gives the flour gluten time to set up and bind to the livers. 

One can add a third bowl of panko to the breading setup, dredging in flour, egg, then panko, but I’m a bit more traditional with a double dredge in seasoned flour.

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