Southern Fried Chicken Livers Recipe

Chicken livers: Cleaned and trimmed, these are the main protein for the dish.

Buttermilk: Used to soak the livers, it tenderizes and adds flavor.

All-purpose flour: Forms the base of the coating for the livers.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Paprika: Provides a subtle smokiness and color to the coating.

Vegetable oil: Used for frying the livers to a golden brown.

When soaking the chicken livers in buttermilk, make sure to cover the bowl and refrigerate it. This not only helps to tenderize the livers but also removes any unwanted impurities and enhances the overall flavor.

• chicken livers - Substitute with beef liver: Beef liver has a similar texture and can be used in place of chicken livers, though it has a stronger flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• paprika - Substitute with cayenne pepper: Cayenne pepper is spicier than paprika, so use it sparingly to add heat and color.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the chicken livers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chicken livers in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken livers within 2-3 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the chicken livers in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of freshness. Frozen chicken livers can be stored for up to 3 months.
• To reheat, thaw frozen chicken livers in the refrigerator overnight. Avoid using a microwave as it can make them rubbery.
• Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps maintain their crispy texture.
• Alternatively, you can reheat them in a skillet over medium heat for a few minutes, turning occasionally to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken livers on a baking sheet lined with parchment paper.
  3. Cover the livers with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to restore some of the crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Place the leftover chicken livers in the skillet.
  4. Heat for about 3-4 minutes on each side, or until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken livers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method:

  1. Place the leftover chicken livers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.
  4. If needed, heat in additional 30-second increments until warmed through.

• Mixing bowl: A large bowl used to combine the flour, salt, pepper, and paprika.

• Frying pan: A pan used to heat the oil and fry the chicken livers.

• Tongs: Useful for turning the chicken livers while frying and for removing them from the hot oil.

• Paper towels: Used to drain the excess oil from the fried chicken livers.

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the salt, pepper, and paprika.

• Plate: A surface to place the dredged chicken livers before frying.

• Whisk: Used to mix the flour and spices evenly.

• Knife: Useful for trimming any excess fat or sinew from the chicken livers.

• Cutting board: A surface to trim and clean the chicken livers.

Pre-soak the livers: Soak chicken livers in buttermilk the night before to save time on the day of cooking.

Pre-mix the coating: Combine flour, salt, pepper, and paprika ahead of time and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple chicken livers at once to reduce cooking time.

Paper towel prep: Have paper towels ready before you start frying to quickly drain excess oil.