Crispy Southern Fried Chicken Livers
Golden, crunchy chicken livers fried in buttermilk-cornmeal coating — a Southern classic that tastes like a proper fried dinner but cooks in 20 minutes flat. Serve with hot sauce, pickles, and biscuits.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 lb chicken livers
- ¾ cup buttermilk
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- 2 cups vegetable oil (for frying)
- 1 tsp paprika
Instructions
- 1
Pat chicken livers dry with paper towels. Discard any greens; trim connective tissue.
- 2
Pour buttermilk into a bowl. Add livers; toss to coat evenly. Let sit 5 minutes.
- 3
Mix cornmeal, flour, paprika, 1 tsp salt, and 1/2 tsp black pepper in another bowl.
- 4
Heat oil in a heavy 12-inch skillet over medium-high until a thermometer reads 350°F, ~3 minutes.
- 5
Working in two batches, dredge livers in cornmeal coating; shake off excess. Fry 4–5 minutes per batch until golden and crispy, do not stir.
- 6
Transfer to paper towels. Season with salt while hot. Serve immediately with hot sauce and pickles.
Tools you’ll need
- 12-inch heavy skillet (cast iron preferred)
- candy/deep-fry thermometer
- two bowls
- paper towels
- slotted spoon or spider strainer
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