Southern Fried Chicken Livers
If you’ve ever wandered through the heart of the South, you’ve likely encountered Southern Fried Chicken Livers. Crispy on the outside and tender on the inside, these savory bites are a true Southern classic. Here’s a deep dive into what makes this dish so special and how you can recreate it in your own kitchen.
By Dawn Arnold
Ingredients:
- 1 lb chicken livers
- 1 cup buttermilk
- 1 large egg, beaten
- 1 cup Self-Rising flour
- Granulated Garlic (season to taste)
- Kosher Salt (season to taste)
- Black Pepper (season to taste)
- Oil for frying (I use Canola Oil)
Directions:
- Place your chicken livers in a bowl. Take a fork and poke holes in the livers, similar to tenderizing meat. This will help prevent popping and spattering of the grease during the frying process.
- In a separate bowl, combine buttermilk and eggs together and beat until combined.
- Add the chicken livers to the mixture
- Pour your flour into a large bowl or container with a lid. You can add some additional seasoning to your flour if you prefer.
- Carefully transfer the buttermilk-soaked livers, a few at a time, to the flour bowl and toss to coat well.
- Heat your cooking oil to approximately 375 degrees F.
- Slowly add your livers to the oil and cook until golden brown (approximately 4-5 minutes)
- Transfer cooked livers to a plate lined with paper towels to absorb any excess grease! (When removing the livers from the pan be sure to let any excess grease drain back into the pan before transferring them to your plate lined with paper towels)
- Enjoy!