Fried Chicken Livers
🛒 What You’ll Need
- 1 lb Fresh chicken livers, cleaned and trimmed 🍗
- 1 cup All-purpose flour 🌾
- ½ cup Yellow cornmeal (for that extra-crispy texture!) 🥨
- 1 cup Buttermilk (the secret to tenderizing and removing bitterness) 🥛
- 1 tsp Garlic powder & 1 tsp Onion powder 🧄✨
- ½ tsp Smoked paprika & ½ tsp Cayenne pepper (for a little kick! 🌶️)
- Salt & Coarse black pepper to taste 🧂🖤
- Vegetable oil for frying 🫒🔥
- Fresh parsley for garnish 🌿
👩🍳 Instructions
- Soak for Success: Place the cleaned chicken livers in a bowl with buttermilk, salt, and pepper. Let them soak in the fridge for at least 30 minutes. This ensures they stay juicy and mild! 🥛❄️⏲️
- The Breading Station: In a shallow dish, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, and cayenne. 🌪️🌾🌶️
- Coating Time: Dredge each liver in the flour mixture, pressing down firmly to ensure a thick, even coating. Shake off any excess. 🍗🤝✨
- Heat the Oil: Fill a heavy skillet or deep pot with about 1 inch of oil. Heat to 350°F. 🌡️🔥🍳
- The Golden Fry: Carefully add the livers to the hot oil in batches. Fry for 3–4 minutes per side until they are deep golden brown and crispy as seen in the photo! ⏲️🥨🤤
- Be careful! Livers can “pop” in the oil, so a splatter screen is your best friend here! 🛡️💨
- Drain & Rest: Remove with a slotted spoon and place on a wire rack or paper towels to drain any excess oil. 🥄📜
- Serve: Sprinkle with a little extra salt and fresh parsley. Serve hot with a side of hot sauce or creamy gravy! 🍽️🔥😋✨
🔥 Pro Tips:
- The “Tender” Secret: Don’t overcook them! Overdone livers become tough and grainy. You want them just slightly pink in the very center for the best texture. 🍗🛡️💎
- The “Pop” Hack: Pat the livers very dry before soaking them in buttermilk, and ensure the flour coating is completely dry before frying to reduce oil splattering. 🛡️💨🎯
