Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the main protein for the dish.

Buttermilk: Used to soak the livers, adding tenderness and flavor.

All-purpose flour: Forms the base of the coating mixture.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a subtle garlic flavor.

Paprika: Adds color and a hint of smokiness.

Vegetable oil: Used for frying, giving the livers a crispy texture.

When soaking the chicken livers in buttermilk, make sure to cover the bowl with plastic wrap and refrigerate it. This not only helps to tenderize the livers but also reduces any strong, gamey flavors. When dredging the livers in the flour mixture, press the coating firmly onto the livers to ensure an even and thorough crust. For an extra crispy texture, you can double-dip: after the first dredge, dip the livers back into the buttermilk and then coat them again with the flour mixture.

• chicken livers - Substitute with beef liver: Beef liver has a similar texture and can be used in place of chicken livers, though it has a stronger flavor.

• chicken livers - Substitute with pork liver: Pork liver is another alternative that offers a similar texture but with a slightly different taste profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and acidity of buttermilk, making it a suitable replacement.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to create a buttermilk substitute. Let it sit for a few minutes to curdle.

• all-purpose flour - Substitute with cornmeal: Cornmeal can provide a different texture and a slightly sweeter flavor, making it a good alternative for coating.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, gluten-free flour can be used to achieve a similar coating.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried livers.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile but with a slightly different color.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor, though it will have a different taste.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a similar color and a bit more heat, so use it sparingly.

• Allow the chicken livers to cool completely before storing. This helps maintain their crispy texture and prevents condensation from making them soggy.
• Place the cooled livers in an airtight container. If stacking them, use parchment paper between layers to keep them from sticking together.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10 minutes to regain some crispiness.
• For longer storage, freeze the livers. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the livers to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat frozen livers, preheat the oven to 375°F. Place the livers on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the chicken livers rubbery and less appetizing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken livers on a baking sheet lined with aluminum foil.
  3. Lightly spray the livers with cooking spray to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Add the chicken livers to the skillet.
  3. Cook for about 2-3 minutes on each side, or until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken livers in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method:

  1. Place the chicken livers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: Use this to combine the flour, salt, black pepper, garlic powder, and paprika.

• Frying pan: This is essential for frying the chicken livers to achieve a golden brown and crispy texture.

• Tongs: Handy for turning the chicken livers while frying and for removing them from the hot oil.

• Paper towels: Place these on a plate to drain excess oil from the fried chicken livers.

• Plate: Use this to hold the chicken livers after they are coated in the flour mixture and before frying.

• Measuring cups: Necessary for accurately measuring the buttermilk and flour.

• Measuring spoons: Use these to measure out the salt, black pepper, garlic powder, and paprika.

• Whisk: Helpful for mixing the flour and spices together evenly.

• Knife: If the chicken livers need any additional trimming before soaking in buttermilk.

• Cutting board: Provides a surface for any trimming of the chicken livers.

Pre-soak the livers: Soak the chicken livers in buttermilk the night before to save time on the day of cooking.

Use a ziplock bag: Place the flour mixture in a ziplock bag and shake the livers inside for quick and even coating.

Heat oil in advance: Start heating the vegetable oil while you dredge the livers to streamline the process.

Batch frying: Fry the chicken livers in batches to ensure even cooking and avoid overcrowding the pan.