1. Prepare the Livers
Clean the chicken livers and remove any unwanted connective tissue.
Pat them very dry with paper towels. This is important because excess moisture can cause the hot oil to splatter.
Place the livers in a bowl and add the buttermilk, salt, pepper, garlic powder, paprika, and cayenne.
Cover and refrigerate for at least 30 minutes.
2. Make the Crispy Coating
In a shallow bowl, combine the flour, cornmeal, salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
Mix everything well so the seasoning is evenly distributed.
3. Coat the Livers
Remove each liver from the buttermilk and allow the excess to drip off.
Place it into the seasoned flour mixture and press gently so the coating sticks well.
For an extra-crispy crust, you can repeat the buttermilk and flour coating once more.
4. Fry Until Golden
Heat about 1–2 inches of oil in a deep, heavy skillet to around 350°F (175°C).
Carefully add the coated livers in small batches. Avoid overcrowding the pan because it can lower the oil temperature and make the coating greasy.
Fry until deeply golden and crispy, turning as needed.
Chicken livers should reach an internal temperature of 165°F (74°C) for safe consumption.
5. Drain and Serve
Transfer the fried livers to a wire rack or paper towel-lined plate to remove excess oil.
Serve immediately while they're hot and crispy.
Tips for Extra-Crispy Chicken Livers
- Pat the livers completely dry before soaking.
- Keep the oil temperature steady.
- Fry in small batches.
- Don't overcrowd the skillet.
- A second coating gives you an even crunchier crust.
- Use a thermometer to make sure the chicken is fully cooked.
What to Serve With Fried Chicken Livers
Continue reading on the next page →
