What is the best way to fry chicken livers?

The best way is to soak them in milk or buttermilk for at least 30 minutes, dredge in seasoned flour or cornmeal, and fry in hot oil (around 350°F) for 2–3 minutes per side. For crispy perfection, don’t overcrowd the pan, and let them rest on a rack before serving.

Do you rinse chicken livers before you fry them?

Yes. Gently rinse chicken livers under cold water to remove blood clots and debris. Then, pat them completely dry before dredging. This step ensures the breading adheres properly and creates a golden, crispy finish.

Why do you soak chicken livers in milk?

This milk treatment neutralizes the mineral taste and creates a more tender result. It also creates a sticky surface that allows seasoning and breading to adhere better, giving you a more flavorful and crispy fry.

What seasoning to put on chicken livers?

Popular seasoning combinations often include salt, black pepper, garlic and onion powders, plus paprika. For more adventurous flavor, add cayenne, cumin, thyme, or mustard powder. Don’t forget: seasoning both the liver and the dredge mix enhances every bite.

Fried Chicken Liver Recipes: 3Easy Ways To Make Them Perfect

Description

Fried Chicken Liver recipes are delicious when cooked in lard in a cast iron skillet. The perfect Southern Fried Chicken Livers are marinated in buttermilk and coated in a dredge mix.

Ingredients

Scale

Marinade

1 cup Buttermilk
¼ cup Hot Sauce

Dredge

1 ½ cup Flour
2 tsp Salt
1 tsp Pepper
¾ tsp Cayenne Pepper
½ tsp Onion Powder
½ tsp Garlic powder
¼ tsp Paprika

Instructions

In a medium bowl, combine marinade ingredients.
Stir to combine and set aside.
In a shallow dish, combine dredge ingredients.
Whisk to combine set aside.
Drain chicken liver and rinse in lukewarm water.
Add livers to marinade and allow to soak for at least 30 minutes..
Place several pounds of lard in a small dutch oven and get temperature to 375.
Take each liver from marinade and place in dredge mix, turn to coat.
Stage on a baking sheet to take to hot oil.
Fry in batches for about 4 minutes, turning after 2 minutes.
Allow oil temerature to recover after each batch.
Place fried livers on pan with wire rack inside to drain.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dinner
Method: main course
Cuisine: American

Nutrition

Calories: 1 kcal