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

Course Dinner, Lunch, Main Course, Snack

Cuisine Southern

Servings 4 servings

Calories 529 kcal

Equipment

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

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

Instructions

 

Seasoned Flour

• Mix all, and store in an airtight container

Livers

• 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".
• Combine buttermilk and hot sauce.
• Add livers to the milk mixture, marinate the chicken livers in the refrigerator for at least 1 hour.
• Drain the livers, dredge in the seasoned flour
• Dredge the floured livers in the egg and back into the flour.
• Place the livers on a wire rack in a baking sheet and return to the fridge for 15 minutes.
• 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
• Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side.
• Transfer the livers to a large platter lined with paper towels and season.

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.

Nutrition

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

Keyword Chicken, Fried, Seasoned Flour

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