Southern Fried Chicken Livers Recipe

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

Buttermilk: Used to soak the livers, it helps tenderize the meat and adds a tangy flavor.

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 spiciness and a beautiful color to the coating.

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

When preparing chicken livers, ensure they are thoroughly cleaned and trimmed to remove any connective tissue or fat. This will help achieve a more uniform texture and prevent any bitterness. Soaking the livers in buttermilk not only tenderizes them but also helps to mellow out any strong flavors. When dredging the livers in the flour mixture, press lightly to ensure an even coating, which will result in a crispier exterior. Frying in batches prevents overcrowding the pan, allowing each piece to cook evenly and maintain the oil temperature, which is crucial for achieving that perfect golden brown crust.

• chicken livers - Substitute with beef liver: Beef liver has a similar texture and flavor profile, making it a suitable alternative for frying.

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

• all-purpose flour - Substitute with cornmeal: Cornmeal adds a crunchy texture and a slightly different flavor, which can be a pleasant variation.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a deeper umami flavor.

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

• paprika - Substitute with cayenne pepper: Cayenne pepper provides a similar color and a spicier kick, which can enhance the dish's flavor.

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

• Allow the chicken livers to cool completely before storing. This helps maintain their texture and flavor.
• Place the cooled chicken livers in an airtight container. If you have a vacuum sealer, use it to remove as much air as possible.
• Store the container in the refrigerator if you plan to consume the chicken livers within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, consider wrapping each chicken liver individually in plastic wrap before placing them in the container. This prevents them from sticking together and makes it easier to thaw only what you need.
• Label the container with the date so you can keep track of how long they’ve been stored. Chicken livers can be frozen for up to 2 months without significant loss of quality.
• To reheat, thaw frozen chicken livers in the refrigerator overnight. Avoid using the microwave as it can make the chicken livers rubbery.
• Reheat the chicken livers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through. This helps retain their crispy exterior.
• If you prefer, you can also reheat them in a skillet over medium heat. Add a small amount of vegetable oil to the pan to help crisp them up again.
• Serve the reheated chicken livers with a fresh side of coleslaw or mashed potatoes to complement their rich flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken livers on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the livers with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the chicken livers in the skillet and cook for 3-4 minutes on each side, until they are heated through and regain some of their crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken livers in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method:

  1. Place the chicken livers on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note: This method may not retain the crispiness as well as others.

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

• Mixing bowl: Used for combining the flour, salt, pepper, and paprika.

• Tongs: Handy for turning the chicken livers while frying to ensure even cooking.

• Paper towels: Necessary for draining the excess oil from the fried chicken livers.

• Measuring cups: Used to measure out the buttermilk and flour accurately.

• Measuring spoons: Essential for measuring the salt, pepper, and paprika.

• Whisk: Useful for mixing the flour and spices together evenly.

• Plate: Needed to hold the dredged chicken livers before frying.

• Slotted spoon: Ideal for removing the fried chicken livers from the oil while leaving the excess oil behind.

• Thermometer: Helpful for ensuring the oil is at the correct frying temperature.

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

Pre-mix dry ingredients: Mix the flour, salt, pepper, and paprika ahead of time and store in an airtight container.

Batch frying: Fry the livers in batches to ensure even cooking and to save time by not overcrowding the pan.

Use a thermometer: Use a kitchen thermometer to quickly check the oil temperature, ensuring it's at the right heat for frying.

Paper towel prep: Have a plate lined with paper towels ready before you start frying to quickly drain excess oil.