Crispy Fried Chicken Livers
Ingredients
- 1 lb (450 g) chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Instructions
- Rinse the chicken livers, pat them dry, and remove any connective tissue.
- Soak the livers in the buttermilk and hot sauce for at least 30 minutes (or up to 4 hours in the refrigerator).
- In a bowl, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C).
- Remove the livers from the buttermilk, allowing the excess to drip off.
- Coat each liver thoroughly in the seasoned flour. For an extra-crispy crust, dip them back into the buttermilk and coat with flour a second time.
- Fry in small batches for 3–5 minutes, turning once, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Transfer to a wire rack or paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauce, hot sauce, ranch, or honey mustard.