Fried Chicken Livers

Here’s a  recipe for crispy, flavorful fried chicken livers that’s easy to follow and delicious. I’ll break it down step-by-step:

Crispy Fried Chicken Livers Recipe

Ingredients:

• 1 pound chicken livers

• 1 cup buttermilk (for soaking)

• 1 cup all-purpose flour

• 1/2 cup cornmeal (optional, for extra crunch)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (smoked or sweet, your choice)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper (optional, for heat)

• Vegetable oil or peanut oil (for frying)

• Fresh parsley (optional, for garnish)

• Lemon wedges (optional, for serving)

Instructions:

1. Clean the Chicken Livers:

   • Rinse the chicken livers under cold water and pat dry with paper towels.

   • Trim off any visible fat or connective tissue. This helps make them less chewy.

2. Soak in Buttermilk:

   • Place the cleaned chicken livers in a bowl and cover with buttermilk.

   • Let them soak for at least 30 minutes to 1 hour in the fridge. This tenderizes and helps mellow the flavor.

3. Prepare the Coating:

   • In a shallow dish, mix together the flour, cornmeal (if using), salt, pepper, paprika, garlic powder, and cayenne pepper.

4. Heat the Oil:

   • In a heavy skillet or deep fryer, pour enough oil to submerge the livers (about 2-3 inches deep).

   • Heat the oil to 350°F (175°C). Use a thermometer if you have one for accuracy.

5. Coat the Livers:

   • Remove the livers from the buttermilk, allowing excess to drip off.

   • Dredge each liver in the flour mixture, pressing lightly to coat well.

   • Shake off any excess flour.

6. Fry the Livers:

   • Carefully place the coated livers in the hot oil. Don’t overcrowd the pan — fry in batches if needed.

   • Fry for about 3-4 minutes per side until golden brown and crispy.

   • Use a slotted spoon or tongs to remove and drain on a plate lined with paper towels.

7. Serve:

   • Garnish with chopped fresh parsley if you like.

   • Serve hot with lemon wedges on the side for a fresh zing.

Tips:

• Don’t overcook the livers—they should be tender and slightly pink inside, not dry or tough.

• If you don’t have buttermilk, you can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

• For extra flavor, you can add some hot sauce to the buttermilk soak.