Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried.
Southern-Style Fried Chicken Livers
I know that some of you ran the other way when you saw the title of this post, but y'all... just like a good beef liver and onions, I love fried chicken livers. But I do understand. The Cajun won't touch those either.
So let's just say that this post is only intended for the common lovers of fried chicken livers.
The rest of y'all, hang on!
I'm sure that I'll have something that you'll enjoy coming up. In fact, if you have a moment, you can browse through any number of delicious goodies in my index.
There you will find recipe links sorted by category, type, holiday and events, like Southern Classics, Gulf Coast Favorites, Potluck ideas and Cookout ideas. There are Collections, Round-ups and Compilations like Squash, Ground Beef, Spaghetti Round-up, and common topics like Beans and Southern Peas, Biscuits and Breads, Salads, Pasta Salads, Instant Pot, Air Fryer, Desserts and so much more! Check it out when you have some time!
Now. Of course, I don't eat fried livers all the time, but I don't eat fried chicken all the time either, or fried anything all the time really, although I do love fried everything! But when chicken livers are done right, and not overcooked, they are so good and I do treat myself occasionally.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how I make my Southern-Style Fried Chicken Livers!
Open up the livers and use a sharp paring knife to trim away any connective tissue. Place in a bowl and cover with very cold water. Let rest 10 minutes; drain, rinse and pat dry.
Whisk together the buttermilk and hot sauce in a lidded container; reserve and set aside 1 tablespoon of the buttermilk mixture in the refrigerator. Puncture livers with tines of a fork in multiple places to reduce popping when frying. Add livers to buttermilk and refrigerate several hours, or up to overnight. When ready to cook, drain livers well.
Whisk together the buttermilk and hot sauce in a lidded container; reserve and set aside 1 tablespoon of the buttermilk mixture in the refrigerator. Puncture livers with tines of a fork in multiple places to reduce popping when frying. Add livers to buttermilk and refrigerate several hours, or up to overnight. When ready to cook, drain livers well.
Whisk together flour and seasonings. I like to use self-rising flour but if all you have is all-purpose, it's all good!
Dip livers into the flour mixture.
Then transfer to a rack over a rimmed sheet pan.
Add 1/2 tablespoon of the reserved buttermilk mixture to the remaining flour.
Stir until nubs of flour are formed. Toss livers in the flour again and back to rack.
When all the livers have been coated, pass through the flour once more pressing livers into the flour.
Let rest 10 minutes.
Meanwhile, heat about 2 inches of oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 3 to 5 minutes or so, turning if necessary to brown both sides. Avoid overcooking. Serve immediately.
Dip livers into the flour mixture.
Then transfer to a rack over a rimmed sheet pan.
Add 1/2 tablespoon of the reserved buttermilk mixture to the remaining flour.
Stir until nubs of flour are formed. Toss livers in the flour again and back to rack.
When all the livers have been coated, pass through the flour once more pressing livers into the flour.
Let rest 10 minutes.
Meanwhile, heat about 2 inches of oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 3 to 5 minutes or so, turning if necessary to brown both sides. Avoid overcooking. Serve immediately.
Southern Fried Chicken Livers
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 6 MinInactive time: 8 HourTotal time: 8 H & 21 M
Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried.
Ingredients
- 1 pound chicken livers, rinsed and trimmed
- 1 cup buttermilk or milk
- 1 tablespoon hot sauce
- Melted lard, shortening or cooking oil (vegetable, canola, peanut, etc.) for deep frying
For the Dredge:
- 2 cups self-rising flour* (see note)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Open up the livers and use a sharp paring knife to trim away any connective tissue. Place in a bowl and cover with very cold water. Let rest 10 minutes; drain, rinse and pat dry.
- Whisk together the buttermilk and hot sauce in a lidded container; reserve and set aside 1 tablespoon of the buttermilk mixture in the refrigerator.
- Puncture livers with tines of a fork in multiple places to reduce popping when frying.
- Add livers to buttermilk and refrigerate several hours, or up to overnight. When ready to cook, drain livers well.
- Whisk together flour and seasonings. Dip livers into the flour mixture, then transfer to a rack over a rimmed sheet pan.
- Add the reserved buttermilk, teaspoon at a time, to the remaining flour and stir, until nubs of flour appear.
- Toss livers in the flour again and back to rack. When all have been coated, pass through the flour once more pressing livers into the flour. Let rest on rack 10 minutes.
- Meanwhile, heat about 2 inches of oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 3 to 5 minutes or so, turning if necessary to brown both sides. Avoid overcooking. Serve immediately.
Notes:
Self-rising flour contains baking powder, which contains cornstarch and gives a more crisp and crunchy result than plain all-purpose flour will.
For the Air Fryer: Just like ovens, individual air fryer brands differ in wattage and how they cook; monitor any air fryer recipe the first time you make it to adjust time as needed. Total time will also depend on type and size of ingredients used. Preheat fryer at 400 degrees F for 3 minutes. Dredge as above, placing livers on rack. I recommend the EVO sprayer for air frying. Spray on both sides and racks, place coated livers on rack and cook for about 6 to 8 minutes, or until golden brown. Turn, spray again, return to cooker for about 4 minutes longer or until browned.
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