Fried Chicken Livers

Indulge in a crisp, rich Southern delicacy! Crispy pan-fried chicken livers breaded with a mouthwatering combination of spices are a tribute to soul-food excellence. The well-balanced blend of flavors and textures will have your taste buds doing the happy dance!

Course Appetizer, Main Course

Cuisine Southern

Prep Time 30

Cook Time 6

Total Time 35

Servings

Calories 431kcal

Author Imma

Ingredients

1 pound (450g) chicken livers, trimmed and the large ones cut in half (try to get them as close the same size as possible)
1 cup (240ml) buttermilk
1 tablespoon (15ml) hot sauce
1 egg
1 teaspoon salt, divided
½ teaspoon black pepper, divided
½ cup flour
1 cup Panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ teaspoon cayenne pepper (optional)
Vegetable oil as needed to fill skillet 1-inch deep

Instructions

Trim the chicken livers, remove connective tissue and fat, then cut the larger livers in half. Try to make them roughly the same size if possible.
Place the chicken livers in a strainer and rinse them with fresh tap water. Let them drain for a few minutes.
In a medium bowl, add buttermilk, egg, hot sauce, and half of the salt and pepper. Whisk well until thoroughly combined.
Add chicken livers to the bowl and stir gently using a spatula to completely coat the livers. Let them sit in the bowl for 10-15 minutes to soak up the flavors.
In a medium bowl or plate, add flour, breadcrumbs, Creole seasoning, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper. Mix well.
Take the chicken livers out of the buttermilk and egg mixture one at a time, and shake them gently to remove any excess liquid.
Roll the chicken liver in the breading mixture, ensuring they are completely coated.
Place the breaded livers on a tray and let them rest for 5-10 minutes.
While the breaded chicken livers rest, pour oil into a deep frying pan or skillet until it reaches about an inch from the bottom. Heat the oil on the stove until it reaches 350°F (175°C).
Carefully put one liver at a time into the hot oil to fry; do not overcrowd the pan. If you have a splatter screen, use it to prevent the oil from splashing.
Fry the chicken livers until golden brown, flipping them once using tongs so they cook evenly on both sides. This will take 2-3 minutes per side. Repeat the process with the remaining breaded chicken livers.
Once done, transfer the fried chicken livers to a paper-towel-lined plate to drain excess oil.
Garnish them with fresh parsley and enjoy them hot with your favorite dipping sauce.

Notes

If you prefer a thicker breading, double dip the chicken livers by repeating the buttermilk marinade and breading process.
Chicken livers can pop as they're frying. Cover the pan with a splatter screen to avoid burning yourself or someone else while frying.
To get super crispy chicken livers, avoid overcrowding the pan. There should be space between the chicken livers so they can crisp up.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition