Spicy Southern Fried Chicken Livers

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 4
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Spicy Southern Fried Chicken Livers are the ultimate comfort food with a kick. This recipe is perfect for those who love a bit of heat in their fried favorites. Crispy on the outside and tender on the inside, these chicken livers are a flavorful treat that will impress everyone at your table.

Ingredients for Spicy Southern Fried Chicken Livers

Chicken livers are the star here, offering a rich, savory flavor when fried. Soaking them in buttermilk not only tenderizes but also helps the coating stick better. The flour mixture is seasoned with a blend of cayenne pepper, garlic powder, onion powder, paprika, and more to create a flavorful crust. A drizzle of hot sauce at the end adds an extra punch of heat.

Tips & Tricks

  • For an even crispier texture, double-dip the livers in the buttermilk and flour mixture.
  • Maintain oil temperature by using a thermometer; too hot or too cold can ruin the texture.
  • If you prefer less spice, reduce the cayenne and chili powder slightly.

Serving Suggestions

These fried livers pair beautifully with a fresh coleslaw or a simple green salad to balance the richness. For a hearty meal, serve them alongside mashed potatoes or buttery cornbread. A cool glass of iced tea or a refreshing beer complements the heat perfectly.

Frequently Asked Questions

Can I use a different type of milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.
How can I store leftovers?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
What if I don't have a thermometer?
If you don’t have a thermometer, drop a small piece of bread into the oil. If it sizzles and turns golden in about a minute, the oil is ready.

Spicy Southern Fried Chicken Livers Recipe Walkthrough

Begin by rinsing and trimming the chicken livers. This might be a bit messy, but it’s worth it for the clean, smooth texture. Once rinsed, soak them in buttermilk for at least an hour. This step is essential for tenderizing the livers and ensuring they fry up crispy and juicy.

While the livers are soaking, mix together your flour and spices in a large bowl. Make sure everything is well combined for even seasoning. This is your chance to adjust the spice level to your liking, so feel free to add a bit more cayenne if you like things extra spicy.

Once the livers have soaked, let the excess buttermilk drip off before coating them in the flour mixture. Ensure each liver is well-covered for that perfect crust. Meanwhile, heat your vegetable oil in a deep pan. You’re aiming for 350°F, which is the sweet spot for frying.

When the oil is ready, fry the livers in batches. Avoid overcrowding the pan, as this can lower the oil temperature and make the livers soggy. Fry them for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them, and let them drain on paper towels to get rid of any excess oil.

Finally, drizzle with your favorite hot sauce for an extra kick just before serving. Enjoy them hot and fresh for the best taste experience.

Why You'll Love This Recipe

  • Perfectly spiced with a delightful crispy coating.
  • Quick and simple—ready in just over an hour, including prep time.
  • Uses easy-to-find ingredients that pack a flavorful punch.
  • Great for sharing at gatherings or a cozy night in.

Ingredients

1 lb chicken livers
1 cup buttermilk
2 cups all-purpose flour
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 cup hot sauce
Vegetable oil for frying

Step-by-step Instructions

1. Rinse and trim the chicken livers, then soak them in buttermilk for at least 1 hour.
2. In a large bowl, mix the flour, cayenne pepper, garlic powder, onion powder, paprika, black pepper, salt, cumin, and chili powder.
3. Remove livers from buttermilk, allowing excess to drip off, then coat them in the flour mixture.
4. Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F.
5. Fry chicken livers in batches for about 4-5 minutes or until golden brown and crispy.
6. Remove from oil and drain on paper towels. Drizzle with hot sauce before serving.

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