Fried Chicken Livers Ii

Crispy, golden, and irresistibly flavorful, "Fried Chicken Livers II" is a Southern-inspired classic that will delight your taste buds. Tender chicken livers are soaked in tangy buttermilk to enhance their texture and mellow their rich flavor, then coated in a perfectly seasoned flour mixture featuring a blend of paprika, garlic powder, onion powder, and a touch of cayenne for a subtle kick. Fried to perfection in hot oil, these livers come out with a crunchy exterior and a juicy, savory interior. Quick to prepare and ready in just 25 minutes, this recipe is perfect for an appetizer or satisfying main dish. Serve with your favorite dipping sauce, creamy coleslaw, or warm, buttery biscuits for a comforting and memorable meal. Perfect keywords for SEO include "fried chicken livers recipe," "crispy chicken livers," and "Southern fried chicken livers."

Nutriscore Rating: 44/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound chicken livers
• 1 cup buttermilk
• 1.5 cups all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 cups vegetable oil (for frying)

Directions

Step 1

Rinse the chicken livers under cold water, removing any connective tissue or fat. Pat them dry with paper towels.

Step 2

In a bowl, pour the buttermilk over the chicken livers. Cover and refrigerate for at least 30 minutes or up to 2 hours. This will tenderize the livers and reduce any strong flavors.

Step 3

In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and ground black pepper. Mix well to create a seasoned coating.

Step 4

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy if possible.

Step 5

Remove the chicken livers from the buttermilk, allowing the excess to drip off. Dredge them in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Step 6

Carefully place a few coated livers into the hot oil, being cautious to avoid overcrowding the pan. Fry in batches if necessary.

Step 7

Cook each batch for 3-4 minutes per side, or until the livers are golden brown and crispy on the outside. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain.

Step 8

Serve the fried chicken livers hot with your choice of dipping sauce, like ranch dressing or spicy mustard. They also pair well with coleslaw or biscuits.

Nutrition Facts

Serving size	1188.7 grams (1188.7g)

Amount per serving	% Daily Value*
Calories	5268

Total Fat 562.20g	721%
Saturated Fat 96.60g	483%
Polyunsaturated Fat 17.90g
Cholesterol 1456mg	485%
Sodium 7387mg	321%
Total Carbohydrate 32.90g	12%
Dietary Fiber 4.60g	16%
Total Sugars 18.20g
Protein 68.00g	136%

Vitamin D 308IU	1542%
Calcium 403mg	31%
Iron 26mg	142%
Potassium 1290mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.6%

Protein: 5.0%

Carbs: 2.4%