Southern Fried Chicken Livers Recipe

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

Buttermilk: Used to soak the livers, it tenderizes and adds flavor.

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 flavor.

Paprika: Provides a subtle smokiness and color to the coating.

Vegetable oil: Used for frying, it ensures a crispy exterior.

When preparing chicken livers, make sure to trim any excess fat and connective tissue for a cleaner taste and better texture. Soaking the livers in buttermilk not only helps to tenderize them but also reduces any strong, gamey flavors. When dredging the livers in the flour mixture, shake off any excess flour to ensure an even, crispy coating. Use a thermometer to maintain the oil temperature around 350°F for optimal frying, which will result in a perfectly golden and crispy exterior while keeping the inside tender and juicy.

• chicken livers - Substitute with beef liver: Beef liver has a similar texture and flavor profile, making it a suitable alternative.

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

• all-purpose flour - Substitute with cornmeal: Cornmeal provides a different texture and a slightly sweet flavor, which can add a unique twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can be a subtle change.

• paprika - Substitute with cayenne pepper: Cayenne pepper is spicier than paprika, so use it sparingly to add a similar color and a bit more heat.

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

• Allow the chicken livers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chicken livers in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken livers within 2-3 days. For longer storage, proceed to freezing.
• To freeze, lay the chicken livers on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the chicken livers 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. Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through.
• For a crispier texture, consider reheating the chicken livers in an air fryer at 375°F (190°C) for 5-7 minutes.
• Avoid microwaving as it can make the chicken livers rubbery and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the chicken livers on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes until warmed through.

• Use a skillet to reheat. Add a small amount of vegetable oil to the pan and heat over medium heat. Place the chicken livers in the skillet and cook for 3-4 minutes, flipping halfway through, until they are hot and crispy again.

• For a quick microwave option, place the chicken livers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken livers in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

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

• Whisk: Helpful for mixing the flour and spices evenly.

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

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

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

• Tongs: Useful for turning the chicken livers while frying to ensure even cooking.

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

• Plate: Use this to hold the dredged chicken livers before frying and to serve them after draining.

• Knife: Handy for trimming and cleaning the chicken livers if needed.

• Cutting board: Provides a safe surface for trimming and cleaning the chicken livers.

• Thermometer: Optional but useful for checking the oil temperature to ensure it's hot enough for frying.

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

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

Use a thermometer: Use a cooking thermometer to ensure the oil is at the right temperature, reducing guesswork and cooking time.

Batch frying: Fry the chicken livers in batches to maintain oil temperature and ensure even cooking.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the chicken livers crispy.