Fried Chicken Livers
🛒 What You’ll Need
- 1 lb Fresh chicken livers 🍗
- 1 cup All-purpose flour 🌾
- 1/2 cup Yellow cornmeal (for that extra crunch!) 🌽
- 1 cup Buttermilk 🥛
- 1 tsp Garlic powder & 1 tsp Onion powder ✨
- 1 tsp Paprika 🌶️
- Salt & Black Pepper to taste 🧂
- Vegetable oil for frying 🍳
- For Serving: Fresh lemon wedges and ranch dressing 🍋🥣
👩🍳 Instructions
- Prep & Clean: Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any excess connective tissue. 🍗🧻
- The Buttermilk Bath: Soak the livers in buttermilk for at least 20–30 minutes in the fridge. This helps tenderize them and removes any strong metallic taste. 🥛❄️
- The Breading: In a shallow bowl or a large zip-top bag, combine the flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. Shake to mix! 🌪️🌾
- Dredge: Take the livers from the buttermilk and coat them thoroughly in the flour mixture. Shake off the excess. 🍗👐
- Heat the Oil: Fill a heavy skillet with about 1 inch of oil and heat to 350°F (175°C). 🌡️🔥
- Fry Carefully: Gently add the livers to the hot oil. Warning: Livers can “pop” while frying, so use a splatter screen! Fry for 3–4 minutes per side until deep golden brown and crispy. ⏲️🛡️
- Drain: Place the fried livers on a wire rack or paper towels to drain. 🏗️💨
- Serve: Squeeze fresh lemon over the top while they’re still hot and dive in! 🍽️🍋😋
🔥 Pro Tips:
- Don’t Overcrowd: Fry in batches! Putting too many in the pan at once will drop the oil temperature and lead to soggy breading. 🎯📉
- Perfect Texture: Cook them until they are just barely pink in the center to keep them from getting tough and grainy. 🌡️🎯
