Description
Ingredients
For this authentic Southern fried chicken livers recipe, you’ll need:
- 1 pound fresh chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (optional, or adjust to taste)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil or peanut oil for frying (enough to fill your skillet about 1/2 inch)
- Fresh parsley for garnish (optional)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any visible fat or connective tissue (those whitish parts). Don’t worry about being too meticulous—just remove the obvious bits.
Place the cleaned livers in a bowl and pour buttermilk over them until completely submerged. Let them soak for at least 30 minutes, or up to overnight in the refrigerator if you’re planning ahead. This step is crucial as it helps remove any metallic taste and tenderizes the livers.
Olivia’s Tip: I often prep this step in the morning before heading out for errands, so the livers are perfectly soaked by dinnertime!
In a shallow bowl, beat the eggs with 2 tablespoons of water to create an egg wash. In another bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Mix well to ensure all seasonings are evenly distributed.
Olivia’s Tip: I like to use pie plates for my dredging station—they’re wide enough to easily coat the livers and have a rim to prevent spills. Plus, they remind me of baking pies with my grandma!
In a large, heavy-bottomed skillet (cast iron works beautifully here), pour vegetable or peanut oil to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small pinch of flour—if it sizzles immediately, you’re good to go!
Safety note: Always keep a close eye on hot oil, especially if little ones are nearby. I always make sure Caleb and Lila are safely occupied when I’m frying anything.
Remove the livers from the buttermilk and allow excess liquid to drip off. Dredge each liver in the flour mixture, then dip in the egg wash, and dredge again in the flour mixture. This double-dredging technique creates that irresistibly crispy Southern-style crust.
Olivia’s Tip: Use one hand for the dry ingredients and one for the wet to prevent creating a gummy mess on your fingers!
Carefully place the dredged livers in the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes, then flip and fry for an additional 2-3 minutes until golden brown and crispy on all sides.
Olivia’s Tip: Listen to your food! When the sizzling sound starts to quiet down, it’s usually a good indicator that it’s time to flip or remove the livers.
Using a slotted spoon, transfer the fried chicken livers to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with a little extra salt for that perfect finishing touch.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350
Keywords: fried chicken livers, Southern chicken livers, crispy chicken livers, soul food chicken livers