Go Back
–+ servings

Fried Chicken Livers

From the South - Soaked in buttermilk, dredged in seasoned flour, and fried.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Soak Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Southern
Calories: 529
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!