Classic Southern Fried Chicken Livers

Name: Classic Southern Fried Chicken Livers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb chicken livers, trimmed; 1 cup buttermilk; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 1/2 tsp garlic powder; as needed vegetable oil, for frying

Chef-created by Chef Joel

Buttermilk-soaked chicken livers dredged in seasoned cornmeal flour and fried until deeply crisp outside and creamy within.

⏱ Prep 15m🔥 Cook 15m🕒 Total 30m🍽 4 servings

#fried#appetizer

Your rating:

✨

Ask Chef AI

Scan this recipe for pairings, improvements, and nutrition, or ask anything.

Transform this recipe

Servings

Units

Oven temp

👨‍🍳 Cooking mode

Ingredients

1 lbchicken livers, trimmed
1 cupbuttermilk
1 cupall-purpose flour
1/2 cupyellow cornmeal
1 tspsalt
1/2 tspblack pepper
1/2 tspcayenne pepper
1/2 tspgarlic powder
as neededvegetable oil, for frying

Nutrition / serving

No nutrition data for this recipe. Tap Nutrition in Ask Chef AI above for an estimate.

Cost estimate

My notes

Method

1
Soak chicken livers in buttermilk in the refrigerator at least 30 minutes, up to 2 hours.
2
Whisk flour, cornmeal, salt, pepper, cayenne, and garlic powder together in a shallow dish.
3
Heat 1 1/2 inches oil in a heavy pot or cast-iron skillet to 350°F.
4
Lift livers from the buttermilk, letting excess drip off, and dredge in the seasoned flour mixture, pressing to coat well.
5
Fry livers in batches, 3-4 minutes, until deeply golden and crisp outside and just cooked through with no pink remaining in the center.
6
Drain on a wire rack or paper towels, and season with a pinch more salt while hot.
7
Serve hot with hot sauce or comeback sauce for dipping.