SOUTHERN-STYLE CRISPY FRIED CHICKEN LIVERS

Would you eat a basket of crispy Fried Chicken Livers? Yes or No?

If you love classic Southern comfort food, these crispy chicken livers are worth trying! Tender, flavorful chicken livers are coated in a perfectly seasoned flour mixture and fried until golden brown and extra crunchy. Serve them hot with your favorite dipping sauce for an old-fashioned comfort-food meal.

 INGREDIENTS

For the Chicken Livers

• 1 lb chicken livers, cleaned and trimmed
• 1 cup buttermilk
• 1 large egg
• 1½ cups all-purpose flour
• ½ cup cornmeal
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper, optional
• ½ teaspoon dried oregano
• ½ teaspoon seasoned salt
• Vegetable oil, for frying

For the Dipping Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon hot sauce
• 1 teaspoon yellow mustard
• ½ teaspoon garlic powder
• ½ teaspoon paprika

 INSTRUCTIONS

1. PREPARE THE CHICKEN LIVERS

Rinse the chicken livers gently and pat them very dry with paper towels. Trim away any excess connective tissue or large pieces of fat.

2. MAKE THE BUTTERMILK MIXTURE

In a bowl, whisk together the buttermilk and egg. Add the chicken livers and make sure they are completely coated.

Cover and refrigerate for at least 30 minutes. For even better flavor, you can marinate them for up to 4 hours.

3. PREPARE THE SEASONED COATING

In a large bowl, combine the flour, cornmeal, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and seasoned salt.

Mix everything thoroughly.

4. COAT THE LIVERS

Remove the chicken livers from the buttermilk mixture and let the excess drip off.

Dredge each liver generously in the seasoned flour mixture, pressing the coating onto the surface so it sticks well.

For an extra-crispy crust, dip the coated liver back into the buttermilk and then into the flour mixture a second time.

5. HEAT THE OIL

Pour about 2 inches of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven.

Heat the oil to 350°F.

6. FRY UNTIL GOLDEN AND CRISPY

Carefully place the coated chicken livers into the hot oil in small batches. Do not overcrowd the pan.

Fry for about 4–6 minutes per side, depending on their size, until deeply golden brown and cooked through.

The chicken livers should reach an internal temperature of 165°F.

7. DRAIN

Transfer the fried chicken livers to a wire rack or a paper towel-lined plate to drain excess oil.

Let them rest for a couple of minutes before serving.

8. MAKE THE DIPPING SAUCE

In a small bowl, mix together mayonnaise, ketchup, hot sauce, mustard, garlic powder, and paprika until smooth and creamy.

Serve alongside the hot fried chicken livers.

 SERVING SUGGESTIONS

Serve these crispy chicken livers with:

• Creamy mashed potatoes
• Southern-style gravy
• Coleslaw
• French fries
• Biscuits
• Pickles
• Corn on the cob
• Your favorite dipping sauce

The secret to extra-crispy chicken livers: Make sure the livers are well drained before coating them, keep the oil around 350°F, and fry in small batches so the temperature of the oil doesn’t drop.

Would you grab a fork for this plate?

If you love Southern comfort food, save this recipe and tell me in the comments: YES or NO — would you eat fried chicken livers?