Crispy Fried Chicken Livers

These crispy fried chicken livers are seasoned, dredged in a spiced flour coating, and fried to golden perfection. They’re rich, tender, and perfect served with gravy, hot sauce, or on a bed of mashed potatoes.

Ingredients

• 1 lb chicken livers, cleaned
• 1 cup buttermilk (optional, for soaking)
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Oil, for frying

Directions

1. Prep the livers: Rinse chicken livers and trim off any connective tissue. Pat dry with paper towels.
2. Soak in buttermilk (optional but recommended): Place livers in a bowl of buttermilk for 1–2 hours to tenderize and reduce any metallic taste.
3. Mix coating: In a separate bowl, combine flour, salt, pepper, paprika, garlic powder, and cayenne.
4. Dredge: Remove livers from buttermilk, shake off excess, and dredge in flour mixture until well coated.
5. Fry: Heat oil (about 1 inch deep) in a skillet to 350°F (175°C). Fry livers in batches for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Drain: Transfer to a paper towel-lined plate.
7. Serve: Enjoy hot with dipping sauce, gravy, or over rice or grits.

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