Step-by-step instructions
Soak the livers: Begin by soaking the cleaned chicken livers in buttermilk for at least 30 minutes. This step keeps them tender and enhances their mild flavor.
Prepare the coating: In a bowl, mix together the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if you like a kick.
Coat the livers: Remove the livers from the buttermilk, allowing the excess to drip off. Coat each liver well with the seasoned flour mixture.
Heat the oil: In a deep skillet, heat vegetable oil over medium heat until it shimmers.
Fry the livers: Fry the coated livers in batches, cooking for about 3 to 4 minutes on each side, or until they’re golden brown and crispy.
Drain and garnish: Once cooked, transfer the livers to a paper towel-lined plate to drain excess oil. Garnish with chopped parsley before serving.
Best ways to enjoy it
Fried chicken livers can be enjoyed in various mouthwatering ways. Serve them hot with a creamy dipping sauce like ranch or a spicy aioli for an extra zing. Pair this dish with a side of crispy fries or a fresh salad for a balanced meal. For a lovely brunch, try serving them with a side of pickled vegetables or on a bed of creamy grits.
Storage and reheating tips
To keep your fried chicken livers fresh, store any leftovers in an airtight container in the refrigerator. They should last for about 3 to 4 days. If you want to store them for longer, consider freezing them in a single layer on a baking sheet before transferring them to a freezer-safe bag. When you’re ready to enjoy them again, reheat in a hot skillet for a few minutes to restore that delightful crispiness.
Helpful cooking tips
- Tenderness matters: Make sure to soak the chicken livers in buttermilk long enough; this is key to keeping them tender and juicy.
- Batch frying: Fry in batches if necessary to avoid crowding the skillet, which can cause them to steam rather than fry.
- Hot oil test: Check if the oil is hot enough by dropping a small piece of bread into it; it should sizzle and brown in about 30 seconds.
Creative twists
Feel free to kick it up a notch! Try adding some zest by incorporating flavors such as lemon zest or herbs like thyme into your flour mixture. If you’re in the mood for a southern twist, consider serving the livers over a bed of collard greens or adding a side of cornbread.
FAQs
How long does it take to prepare? The active cooking time is about 10-15 minutes, but with soaking, the total time is about 45 minutes.
Can I use frozen chicken livers? Yes, just ensure they are properly thawed before you soak them in buttermilk.
What can I substitute if I don’t have buttermilk? You can make a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for about 5-10 minutes.
You’re now equipped with everything you need to make outstanding fried chicken livers. This dish is perfect for any occasion, and with the right techniques, it can become a household favorite!
