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fried chicken liver recipes

Fried Chicken Liver

Prep 2 hours
Cook 10 minutes
Total 2 hours 10 minutes
With crispy coating and rich flavor! So bold, so savory. A Southern classic you’ll crave!
4 stars (1 ratings)
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Ingredients
  

  • 1 pound fresh chicken livers , trimmed and patted dry
  • 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon lemon juice)
  • 1½ cups all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil for frying (about 2 cups)
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving

Instructions

  • Step 1: Prepare and Marinate the Livers
    Begin by examining each liver carefully. Remove any visible fat, connective tissue, or green spots using kitchen scissors or a sharp knife. Cut larger pieces in half for more even cooking. Rinse the livers gently under cold water, then pat them completely dry with paper towels.
    Place the cleaned livers in a bowl and pour buttermilk over them until fully submerged. Cover with plastic wrap and refrigerate for at least 2 hours, though overnight is ideal for maximum tenderness. The buttermilk's acidity gently breaks down proteins while its fat content helps carry flavors into the meat.
    Pro tip: Add 2-3 crushed garlic cloves and a pinch of cayenne to the buttermilk for a subtly spiced undertone that complements the liver's natural richness.
    Step 2: Create the Seasoned Coating
    In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to ensure even distribution of the spices. The ratio of spices to flour is crucial—this precise blend creates a coating that complements rather than overwhelms the liver's natural flavor.
    For extra crispiness, add 2 tablespoons of cornstarch to the flour mixture. This creates a 30% crispier exterior according to texture analysis, while maintaining a tender interior. If you prefer a thicker coating, dredge the livers in flour, dip back in the buttermilk, then coat in flour again for a double-layer that creates satisfying crunch.
    For those who enjoy heat, increase the cayenne to 2 teaspoons. If cooking for children or those sensitive to spice, reduce to ¼ teaspoon or omit entirely.
    Step 3: Fry to Crispy Perfection
    Heat vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). The precise temperature is critical—too low and the livers will absorb excess oil, too high and the exterior will burn before the interior cooks properly. Use a kitchen thermometer for accuracy.
    Remove the livers from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, shaking off excess. Carefully place livers in the hot oil, working in batches to avoid overcrowding which would lower the oil temperature and result in soggy coating.
    Fry for 3-4 minutes, turning occasionally, until golden brown and crisp. The internal temperature should reach 165°F (74°C) for food safety. Transfer to a wire rack over paper towels rather than directly onto paper towels—this maintains crispness by preventing steam condensation.
    Sprinkle with flaky sea salt while hot and garnish with chopped fresh parsley for bright contrast in both flavor and appearance.
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