Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the star of the dish, providing a rich and unique flavor.

Buttermilk: Used to soak the livers, it tenderizes the meat and adds a subtle tang.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the overall flavor of the dish.

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

Paprika: Provides a mild, smoky flavor and a touch of color.

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

When preparing chicken livers, ensure they are thoroughly cleaned and trimmed to remove any connective tissue or impurities. This not only improves the texture but also enhances the overall flavor. Soaking the livers in buttermilk helps to tenderize them and reduce any strong, gamey taste. When dredging the livers in the flour mixture, press the coating firmly to ensure it adheres well, which will result in a crispier exterior. Maintain the oil temperature at a steady medium heat to avoid burning the coating while ensuring the livers cook through evenly.

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

• buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and consistency, which helps tenderize the livers.

• all-purpose flour - Substitute with cornmeal: Cornmeal adds a different texture and a slightly sweet flavor, which can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, which can deepen the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can add complexity.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness, which can make the dish more exciting.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it excellent for frying.

• Allow the chicken livers to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled chicken livers to an airtight container. If stacking them, place a piece of parchment paper between each layer to maintain their crispiness.

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

• To freeze, arrange the chicken livers in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are solid. This prevents them from sticking together.

• Once frozen, transfer the chicken livers to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to reheat, thaw the chicken livers in the refrigerator overnight if frozen. For a quicker thaw, use the defrost setting on your microwave.

• Reheat the chicken livers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For extra crispiness, you can also reheat them in an air fryer for a few minutes.

• Avoid reheating in the microwave as it can make the chicken livers rubbery and less crispy.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken livers on a baking sheet lined with aluminum foil.
  3. Lightly spray or brush the livers with a bit of vegetable oil to help retain moisture.
  4. Cover the livers with another piece of aluminum foil to prevent them from drying out.
  5. Bake for about 10-15 minutes, or until they are heated through and crispy.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover chicken livers in the skillet.
  4. Cook for about 3-5 minutes on each side, or until they are heated through and crispy.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken livers in the air fryer basket in a single layer.
  3. Lightly spray the livers with vegetable oil.
  4. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method

  1. Place the leftover chicken livers on a microwave-safe plate.
  2. Cover the livers with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.
  4. If needed, continue microwaving in 30-second intervals until heated through.

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

• Frying pan: This is essential for frying the chicken livers to a golden brown and crispy texture.

• Tongs: Handy for turning the livers in the hot oil and removing them once cooked.

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

• Plate: Use this to hold the paper towels and the fried livers once they are done.

• Measuring cups: These are necessary for accurately measuring the buttermilk and flour.

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

• Knife: Useful for trimming and cleaning the chicken livers before soaking them in buttermilk.

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

• Whisk: Helps in mixing the flour and spices evenly.

• Slotted spoon: Can be used to remove the livers from the oil if you prefer not to use tongs.

Pre-soak the livers: Soak the chicken livers in buttermilk overnight to save time on the day of cooking.

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

Use a deep fryer: A deep fryer can cook multiple livers at once, reducing overall frying time.

Batch frying: Fry the livers in batches to ensure even cooking and avoid overcrowding the pan.

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