If you’ve never tried Southern-style pan-fried chicken livers, you’re in for a treat. This dish is a crispy, flavorful delight that’s quick to make and full of character. Perfect for a weeknight meal or a unique appetizer for guests!
Chicken livers are the star of this dish, offering a rich, earthy flavor that pairs beautifully with spices. Make sure they’re fresh and clean for the best taste.
All-purpose flour provides the crispy coating that makes each bite so delightful. It’s seasoned to perfection to enhance the liver's natural taste.
Salt, black pepper, paprika, and cayenne pepper work together to add depth and a hint of heat that elevates the dish beyond basic fried fare.
Buttermilk and egg create a rich batter that helps the seasoned flour stick to the livers, ensuring they cook up perfectly crispy.
Vegetable oil is ideal for frying, as it has a high smoke point and a neutral flavor that lets the spices and livers shine.
These chicken livers are perfect served with a tangy dipping sauce like honey mustard or a spicy remoulade. For a meal, pair them with creamy mashed potatoes and sautéed greens for a comforting, Southern-style dinner.
Start by rinsing the chicken livers under cold water. This helps remove any impurities and ensures a clean flavor. Pat them dry with paper towels to prepare them for coating.
In a shallow dish, combine the flour, salt, black pepper, paprika, and cayenne pepper. This seasoned flour mixture is what gives the livers their deliciously crispy exterior.
In another bowl, whisk together the buttermilk and egg. This mixture acts as the binding agent for the flour, ensuring a thick, even coating.
Dip each chicken liver into the buttermilk mixture, allowing any excess to drip off before dredging it in the seasoned flour. Make sure each liver is well-coated for maximum crispiness.
Heat the vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough to sizzle when the livers hit the pan, but not so hot that they burn before cooking through.
Carefully fry the chicken livers in batches, cooking them for about 3-4 minutes on each side. They should be golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels to soak up any excess oil.
Serve immediately while they’re hot and crispy, with your favorite dipping sauce on the side.
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