Here’s a classic and tasty fried chicken livers recipe that’s crispy on the outside and tender on the inside:
Ingredients (Serves 2–3)
- 1 pound chicken livers, cleaned and trimmed
- 1 cup buttermilk (for soaking)
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for color and flavor)
- ½ teaspoon garlic powder (optional)
- Oil for frying (vegetable or peanut oil works well)
Instructions
- Soak the livers
- Place cleaned chicken livers in a bowl with buttermilk.
- Cover and refrigerate for 30 minutes to 2 hours.
- This tenderizes the livers and reduces bitterness.
- Prepare the dredge
- In a shallow dish, combine flour, salt, pepper, and optional spices.
- Coat the livers
- Remove livers from buttermilk, letting excess drip off.
- Dredge each liver in the flour mixture, shaking off excess.
- Fry the livers
- Heat about ½ inch of oil in a skillet over medium-high heat.
- Fry livers in batches for 3–4 minutes per side until golden brown and cooked through.
- Avoid overcrowding the pan—this keeps them crispy.
- Drain and serve
- Remove livers and drain on paper towels.
- Serve hot with hot sauce, dipping sauce, or mashed potatoes.
💡 Tips:
- Don’t overcook—chicken livers can get dry quickly. They’re best slightly pink in the center but fully safe to eat.
- For extra flavor, add a pinch of cayenne or smoked paprika to the flour.
If you want, I can also give a Southern-style version with cornmeal coating for an extra crispy crust.
Do you want me to share that version too?
