Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the main protein for the dish.

Buttermilk: Used to soak the livers, making them tender and flavorful.

All-purpose flour: Forms the base of the coating for the livers.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Paprika: Provides a smoky flavor and a touch of color to the coating.

Vegetable oil: Used for frying the livers to a crispy, golden brown.

To ensure the chicken livers are tender and flavorful, make sure to soak them in buttermilk for at least 30 minutes. This step not only helps to mellow out the strong flavor of the livers but also aids in creating a crispier coating when fried. When dredging the livers in the flour mixture, press the flour onto the livers firmly to ensure an even and thorough coating. This will help achieve that perfect golden brown crust.

• chicken livers - Substitute with beef liver: Beef liver has a similar texture and can be used in the same way, though it has a stronger flavor.

• chicken livers - Substitute with duck liver: Duck liver is richer and more delicate, offering a gourmet twist to the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and helps tenderize the livers.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to mimic the acidity of buttermilk.

• all-purpose flour - Substitute with cornmeal: Cornmeal adds a crunchy texture and a slightly different flavor profile.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that also provides a crispy coating.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in lighter-colored dishes.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it a good frying oil.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor.

• Allow the chicken livers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled livers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispy texture.
• Store the container in the refrigerator if you plan to consume the livers within 2-3 days. For longer storage, place them in the freezer.
• To freeze, arrange the chicken livers in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once frozen solid, transfer the livers to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the livers in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy exterior.
• Avoid microwaving, as it can make the chicken livers rubbery and less appetizing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken livers on a baking sheet lined with aluminum foil.
  3. Lightly spray the livers with vegetable oil to keep them moist.
  4. Cover the baking sheet with another piece of aluminum foil to prevent drying out.
  5. Heat in the oven for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Place the chicken livers in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes, flipping halfway through, until they are hot and crispy again.

• Microwave Method:

  1. Place the chicken livers on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken livers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken livers on a toaster oven tray lined with aluminum foil.
  3. Lightly spray with vegetable oil to keep them moist.
  4. Heat for about 10-12 minutes, or until they are warmed through and crispy.

• Mixing bowl: Use this to soak the chicken livers in buttermilk and to mix the flour with the spices.

• Measuring cups: Essential for accurately measuring the buttermilk and flour.

• Measuring spoons: Necessary for measuring the salt, black pepper, and paprika.

• Frying pan: This is where you'll heat the oil and fry the chicken livers.

• Tongs: Handy for turning the chicken livers while they fry and for removing them from the hot oil.

• Paper towels: Use these to drain the excess oil from the fried chicken livers.

• Plate: Place the paper towels on this to drain the fried chicken livers.

• Whisk: Useful for mixing the flour and spices together evenly.

• Slotted spoon: An alternative to tongs for removing the fried chicken livers from the oil.

• Thermometer: Optional, but useful for ensuring the oil is at the right temperature for frying.

Soak in advance: Soak chicken livers in buttermilk the night before to save time on the day of cooking.

Pre-mix flour: Mix the flour, salt, pepper, and paprika ahead of time and store in an airtight container.

Use a thermometer: Use a kitchen thermometer to quickly check if the oil is at the right temperature for frying.

Batch frying: Fry the livers in batches to ensure even cooking and save time by not overcrowding the pan.

Paper towel prep: Have paper towels ready before you start frying to quickly drain the livers.