Dinner

Crispy Fried Chicken Livers with Buttermilk and Hot Sauce Recipe

ByRita Bennet January 28, 2026January 28, 2026

Introduction

Fried chicken livers are a crispy, flavorful snack or appetizer that’s both comforting and easy to make. Marinated in a spicy buttermilk blend and coated with seasoned flour, these tender livers fry up golden and delicious in just minutes.

The image shows crispy fried chicken pieces in two white bowls on a white marbled surface. The chicken pieces have a rough, crunchy golden-brown coating with an uneven, textured surface. Some pieces are piled inside the white bowl close to the camera, while a woman's hand is about to pick up one piece from another white bowl in the background. The lighting highlights the crunchiness and warm color of the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Buttermilk
1/4 cup Hot Sauce

1 1/2 cup Flour
2 tsp Salt

1 tsp Pepper
3/4 tsp Cayenne Pepper

1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Paprika

1 1/4 lb Chicken Livers
Lard (for frying, several pounds as needed)

Instructions

Step 1: In a medium bowl, combine the buttermilk and hot sauce, stirring to create the marinade. Set aside.

Step 2: In a shallow dish, mix the flour, salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika. Whisk together and set aside as the dredging mixture.
Step 3: Drain the chicken livers and rinse them briefly in lukewarm water.
Step 4: Add the rinsed livers to the marinade and let them soak for at least 30 minutes to tenderize and infuse flavor.

Step 5: Heat several pounds of lard in a small Dutch oven to 375°F (190°C).
Step 6: Remove each liver from the marinade, dredge thoroughly in the seasoned flour mixture, turning to coat evenly.
Step 7: Place the coated livers on a baking sheet and prepare to fry.

Step 8: Fry the livers in batches for about 4 minutes each, turning them halfway through after 2 minutes to ensure even cooking.
Step 9: Allow the oil temperature to return to 375°F between batches to maintain crispiness.
Step 10: Remove the fried livers and place them on a wire rack set inside a pan to drain excess oil.

Tips & Variations

For extra crispiness, double-dip the livers by returning them to the marinade after the first dredge, then coating them again before frying.
Substitute hot sauce with your favorite spicy seasoning for varied heat levels.
Serve with a dipping sauce like ranch or honey mustard to balance the spice.

Use vegetable oil if lard is not available, but lard adds authentic flavor.

Storage

Store any leftover fried chicken livers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven (about 350°F) for 10 minutes to restore crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A black bowl is filled with several pieces of golden brown fried chicken with a crispy and crunchy texture. The chicken pieces have uneven shapes and rough surfaces, showing a well-fried crust. The bowl sits on a white marbled surface with a few more pieces of fried chicken scattered around. In the lower right corner, there is a partial view of a white bowl filled with creamy, light-colored dipping sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the chicken livers are fully cooked?

Cook chicken livers until they are golden brown on the outside and no longer pink inside, which usually takes about 4 minutes frying at 375°F. The internal temperature should reach 165°F for safety.

Can I prepare the marinade and dredge ahead of time?

Yes, you can prepare the marinade and dredge mixture ahead and refrigerate. Marinate the livers for at least 30 minutes up to overnight for more flavor. Keep the flour mixture in an airtight container until ready to use.