Fried Chicken Livers
From the South - Soaked in buttermilk, dredged in seasoned flour, and fried.
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
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
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.
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.
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