Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the main ingredient and provide a rich, savory flavor.

Buttermilk: Used to soak the chicken livers, it helps to tenderize and add a tangy flavor.

All-purpose flour: Forms the base of the coating, giving the livers a crispy exterior.

Salt: Enhances the overall flavor of the dish.

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

Paprika: Provides a subtle smokiness and enhances the color of the coating.

Vegetable oil: Used for frying, it ensures the livers cook evenly and become crispy.

When preparing chicken livers, ensure they are cleaned and trimmed properly to remove any connective tissue or fat. This will help achieve a more even cooking process and a better texture. Additionally, soaking the livers in buttermilk not only tenderizes them but also helps to mellow out any strong flavors. When dredging the livers in the flour mixture, make sure to press the flour onto the livers to create a thicker, crispier coating. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy, unevenly cooked livers.

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

• chicken livers - Substitute with pork liver: Pork liver is another alternative with a comparable texture but a slightly different taste profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to create a buttermilk substitute.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used for a lighter, crispier coating.

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

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

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but with a different flavor; use less to avoid overpowering the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the usual paprika taste.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor.

• vegetable oil - Substitute with peanut oil: Peanut oil is great for frying due to its high smoke point and neutral taste.

• Allow the chicken livers to cool completely after frying. This prevents condensation and sogginess when stored.

• Place the cooled chicken livers in an airtight container or wrap them tightly with aluminum foil or plastic wrap. This helps maintain their crispiness and flavor.

• Store the container in the refrigerator if you plan to consume the chicken livers within 2-3 days. For longer storage, consider freezing.

• 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 the chicken livers are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the chicken livers in the refrigerator overnight if frozen. This ensures even reheating.

• Reheat the chicken livers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy texture.

• Alternatively, you can reheat the chicken livers in a skillet over medium heat, turning occasionally until warmed. This method also helps maintain their crunchiness.

• Avoid microwaving the chicken livers as it can make them rubbery and lose their crispy coating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken livers on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the livers with a bit of vegetable oil to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent them from drying out.
  5. Heat 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 to the skillet.
  3. Place the chicken livers in the skillet, making sure not to overcrowd them.
  4. Heat for about 3-4 minutes on each side, or until they are heated through.

• Microwave Method:

  1. Place the chicken livers on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooking.
  4. If needed, continue heating in 30-second intervals until they are warmed through.

• 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. Lightly spray the livers with vegetable oil to keep them from drying out.
  4. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the flour, salt, pepper, and paprika for dredging the chicken livers.

• Frying pan: Heat the vegetable oil in this to fry the chicken livers.

• Tongs: Use these to handle the chicken livers while frying and to turn them over.

• Paper towels: Place these on a plate to drain the excess oil from the fried chicken livers.

• Plate: Use this to hold the chicken livers after they have been dredged in the flour mixture and before frying.

• Measuring cups: Use these to measure out the buttermilk, flour, and vegetable oil.

• Measuring spoons: Use these to measure out the salt, pepper, and paprika.

• Whisk: Use this to mix the flour, salt, pepper, and paprika together evenly.

• Slotted spoon: Use this to remove the fried chicken livers from the oil, allowing excess oil to drain back into the pan.

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

Pre-mix coating: Combine the flour, salt, pepper, and paprika in advance and store in an airtight container.

Batch frying: Use a large frying pan to cook more chicken livers at once, reducing overall cooking time.

Oil temperature: Use a thermometer to ensure the vegetable oil is at the right temperature, so the livers cook evenly and quickly.

Paper towel prep: Have a plate lined with paper towels ready before you start frying to quickly drain excess oil.