Southern Fried Chicken Livers Recipe

Chicken livers: Tender and flavorful, these are the star of the dish.

Buttermilk: Adds tanginess and helps tenderize the livers.

All-purpose flour: Creates a crispy coating when fried.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

Garlic powder: Infuses the coating with a subtle garlic flavor.

Paprika: Adds color and a mild smoky flavor to the coating.

Oil for frying: Necessary for frying the livers to a golden brown.

When preparing chicken livers, ensure they are thoroughly rinsed and patted dry to remove any impurities and excess moisture. This step is crucial for achieving a crispy texture when frying. Soaking the livers in buttermilk not only tenderizes them but also helps the flour mixture adhere better, resulting in a more even and flavorful coating. When frying, maintain a consistent medium heat to ensure the livers cook through without burning the exterior. Fry in batches to avoid overcrowding the skillet, which can lower the oil temperature and lead to soggy chicken livers.

• 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.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

• all-purpose flour - Substitute with cornmeal: Cornmeal provides a crunchy texture and is a common alternative in Southern fried dishes.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor that can add a unique twist.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth, though with a different aromatic profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a similar color, though it is spicier, so use less.

• oil for frying - Substitute with lard: Lard is a traditional frying fat in Southern cooking and provides a rich flavor.

• Allow the chicken livers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chicken livers in an airtight container or wrap them tightly in aluminum foil. This helps maintain their crispiness.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, consider freezing.
• To freeze, lay the chicken livers on a baking sheet lined with parchment paper, ensuring they are not touching. This prevents them from sticking together.
• Once frozen solid, transfer the chicken livers to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the chicken livers in the refrigerator overnight. This ensures even reheating.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy texture.
• Avoid microwaving as it can make the chicken livers rubbery and less appetizing.

• Preheat your oven to 350°F. Place the chicken livers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes until they are heated through.

• For a quicker method, use a skillet. Heat a small amount of oil over medium heat. Add the chicken livers and cook for about 2-3 minutes on each side, or until they are warmed through and crispy again.

• If you have an air fryer, preheat it to 350°F. Arrange the chicken livers in a single layer in the basket. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For microwave reheating, place the chicken livers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Skillet: A heavy-bottomed skillet is essential for frying the chicken livers evenly and achieving that perfect golden brown crust.

• Mixing bowl: Use a mixing bowl to combine the flour and spices, ensuring the livers are well-coated with the seasoned flour mixture.

• Tongs: Tongs are useful for turning the livers in the skillet and removing them once they are cooked, keeping your hands safe from hot oil.

• Paper towels: Paper towels are necessary for draining the excess oil from the fried livers, making them less greasy and more enjoyable to eat.

• Plate: A plate is needed to hold the dredged livers before they go into the skillet and to serve the finished dish.

• Measuring cups: Measuring cups ensure you use the correct amount of buttermilk and flour for the recipe.

• Measuring spoons: Measuring spoons help you accurately measure the salt, pepper, garlic powder, and paprika for the seasoning mix.

• Whisk: A whisk is useful for mixing the flour and spices together evenly.

• Colander: A colander can be used to rinse the chicken livers before patting them dry.

• Paper towels: Paper towels are necessary for patting the chicken livers dry before soaking them in buttermilk.

Prepare ingredients in advance: Rinse and pat dry the chicken livers the night before. Soak them in buttermilk overnight to save time.

Use a large skillet: Fry more chicken livers at once by using a larger skillet, reducing the number of batches.

Preheat the oil: Start heating the oil while you dredge the livers to ensure it's ready when you are.

Organize your workspace: Set up a dredging station with the flour mixture and a plate for the coated livers to streamline the process.