Crispy Fried Chicken Livers


What To Do

1.    Pour oil into a large cast iron skillet over medium-high heat, about 350 degrees. Soak livers in buttermilk for 5 minutes. Combine flour and all seasoning in a bowl. Drain livers; dredge in flour mixture, shaking off excess flour; transfer to a plate.

2.   Fry livers in batches until golden brown, 3-4 minutes. Transfer crispy livers to a paper towel-lined plate. Serve with hot sauce and remoulade.

  • Canola oil, for frying
  • 1 lb. chicken livers, trimmed
  • 1 cup buttermilk
  • 2 cups self-rising flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon cayenne powder
  • Crystal hot sauce, for dipping
  • Remoulade, for dipping (ready made)

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