Fried Chicken Livers Iii
Indulge in the crispy, golden-brown perfection of **Fried Chicken Livers III**, a soul-satisfying dish that transforms humble chicken livers into a tender, flavorful delight. Soaked in buttermilk to mellow their robust flavor and coated in a seasoned blend of flour, cornmeal, paprika, and a touch of cayenne for a perfect crunch, these fried morsels are pan-fried to golden perfection in just minutes. Easy to prepare and irresistibly savory, this recipe is perfect as a main dish or a hearty appetizer, served hot with your favorite dipping sauces or classic Southern sides like mashed potatoes and gravy. With straightforward steps and a quick cooking time, this recipe is a must-try for anyone seeking a delicious comfort food experience. **Fried chicken livers**, **buttermilk marinade**, and **crispy coating** are the star keywords that will make your Southern-inspired meal a crowd-pleaser.
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Ingredients
- 1 pound chicken livers
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 cups oil (for frying, such as vegetable or canola)
Directions
Step 1
Rinse the chicken livers under cold water and trim away any connective tissue or membranes. Pat them dry with paper towels.
Step 2
Place the chicken livers in a bowl and pour the buttermilk over them. Let them soak for at least 10 minutes. This helps tenderize the livers and reduce any strong flavors.
Step 3
In a shallow bowl or large plate, combine the flour, cornmeal, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well to ensure the seasoning is evenly distributed.
Step 4
Heat the oil in a deep skillet or saucepan over medium-high heat. The oil should reach approximately 350°F (175°C). To test, drop a small piece of the flour mixture into the oil—if it sizzles and floats to the surface, it’s ready.
Step 5
Remove the chicken livers from the buttermilk, allowing any excess liquid to drip off. Dredge each liver in the seasoned flour mixture, pressing gently to ensure an even coating.
Step 6
Gently place the coated chicken livers into the hot oil, working in batches to avoid overcrowding the pan. Fry each liver for 2-3 minutes per side, or until golden brown and fully cooked (an internal temperature of 165°F or 74°C).
Step 7
Use a slotted spoon to remove the fried livers and place them on a paper towel-lined plate to drain any excess oil.
Step 8
Repeat with the remaining chicken livers, ensuring the oil temperature stays consistent between batches.
Step 9
Serve the fried chicken livers hot, with your favorite dipping sauce or alongside mashed potatoes, gravy, or a side salad.
Nutrition Facts
| Serving size | 1404.7 grams (1404.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6071 |
| Total Fat 568.40g | 729% |
| Saturated Fat 63.60g | 318% |
| Polyunsaturated Fat 17.90g | |
| Cholesterol 1456mg | 485% |
| Sodium 7392mg | 321% |
| Total Carbohydrate 200.10g | 73% |
| Dietary Fiber 13.80g | 49% |
| Total Sugars 18.70g | |
| Protein 86.80g | 174% |
| Vitamin D 308IU | 1542% |
| Calcium 405mg | 31% |
| Iron 33mg | 184% |
| Potassium 1464mg | 31% |
Source of Calories