classic Southern Fried Chicken Livers

Here’s a classic Southern Fried Chicken Livers recipe with a crispy, flavorful coating.

Ingredients

• 1 lb (450 g) chicken livers, trimmed and rinsed
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. Soak the livers
   • Place the chicken livers in the buttermilk.
   • Refrigerate for 30 minutes to 2 hours.
2. Prepare the coating
   • In a shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
3. Coat the livers
   • Remove the livers from the buttermilk, letting the excess drip off.
   • Dredge each liver in the seasoned flour until well coated.
4. Heat the oil
   • Heat 2–3 inches of vegetable oil to 350°F (175°C).
5. Fry
   • Fry the chicken livers in small batches for 4–6 minutes, turning once, until golden brown and cooked through.
   • The internal temperature should reach 165°F (74°C).
6. Drain and serve
   • Drain on a wire rack or paper towels.
   • Sprinkle with a little extra salt while hot.

Serving Suggestions

Serve with:

• Mashed potatoes
• Coleslaw
• Biscuits or cornbread
• Hot sauce or ranch dressing
• Gravy for dipping

These fried chicken livers are crispy on the outside and tender on the inside—best served fresh and hot.