Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the star of the dish, providing a rich and savory flavor.

Buttermilk: Used to soak the livers, it tenderizes the meat and adds a slight tang.

All-purpose flour: Forms the base of the coating, giving the livers a crispy exterior.

Salt: Enhances the overall flavor of the dish.

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

Paprika: Provides a mild, smoky flavor and a touch of color.

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

Vegetable oil: Used for frying, it ensures the livers cook evenly and become crispy.

To achieve perfectly crispy chicken livers, make sure to let them rest for a few minutes after dredging in the flour mixture. This allows the coating to adhere better, resulting in a more even and crunchy texture when fried.

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

• chicken livers - Substitute with turkey livers: Turkey livers are milder and can be used similarly in recipes calling for chicken livers.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating for fried foods.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that also yields a crispy texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor.

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

• paprika - Substitute with chili powder: Chili powder can provide a similar smoky flavor with a bit more complexity.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used to provide a more intense garlic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a similar savory note if garlic is not available.

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

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

• Allow the chicken livers to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled livers in an airtight container or wrap them tightly in aluminum foil. This helps maintain their crispiness and prevents them from absorbing other odors in the fridge.
• Store the container in the refrigerator if you plan to consume the livers within 2-3 days. For longer storage, consider freezing.
• To freeze, arrange the fried chicken livers in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the livers are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen livers on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the livers in an air fryer at 350°F (175°C) for about 10 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the fried chicken livers as this can make them 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. Heat for about 10-15 minutes or until they are warmed through.

• For a quick fix, use a microwave. Place the chicken livers on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you prefer a crispier texture, reheat the chicken livers in an air fryer. Preheat the air fryer to 350°F and place the livers in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan and place the chicken livers in a single layer. Cook for 2-3 minutes on each side until they are heated through and crispy.

• If you have a toaster oven, preheat it to 350°F. Place the chicken livers on a baking tray and cover them with foil. Heat for about 10 minutes, checking to ensure they are thoroughly warmed.

• Frying pan: A large, heavy-bottomed pan for frying the chicken livers evenly.

• Mixing bowl: A bowl to mix the flour and spices together.

• Tongs: Useful for turning the chicken livers while frying.

• Paper towels: To drain the excess oil from the fried chicken livers.

• Measuring cups: For accurately measuring the buttermilk and flour.

• Measuring spoons: For measuring the salt, pepper, paprika, and garlic powder.

• Whisk: To mix the buttermilk and ensure the chicken livers are well-coated.

• Plate: To hold the dredged chicken livers before frying.

• Thermometer: To check the oil temperature for optimal frying.

• Slotted spoon: To remove the fried chicken livers from the oil.

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

Pre-mix coating: Mix the flour and spices ahead of time and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple chicken livers at once to reduce overall cooking time.

Paper towel prep: Have paper towels ready before you start frying to streamline the draining process.