Crispy Fried Chicken Livers with Buttermilk and Hot Sauce Recipe
This Fried Chicken Livers recipe features tender chicken livers marinated in a spicy buttermilk and hot sauce mixture, then coated in a seasoned flour dredge and deep-fried until crispy and golden. Perfect as a flavorful appetizer or snack with a satisfying crunch and a hint of spice.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Marinade
- 1 cup Buttermilk
- 1/4 cup Hot Sauce
Dredge
- 1 1/2 cups 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
Main Ingredient
- 1 1/4 lb Chicken Livers
- Several pounds of lard (for frying)
Instructions
- Prepare Marinade: In a medium bowl, combine the buttermilk and hot sauce. Stir well to mix and set aside.
- Make Dredge Mix: In a shallow dish, whisk together the flour, salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika. Set aside.
- Clean Chicken Livers: Drain the chicken livers and rinse them in lukewarm water to remove any impurities.
- Marinate Livers: Add the cleaned chicken livers to the marinade bowl and allow them to soak for at least 30 minutes to absorb flavor and tenderize.
- Heat Oil: In a small dutch oven, heat several pounds of lard to 375°F (190°C), ensuring the oil reaches the proper temperature for frying.
- Dredge Livers: Remove each liver from the marinade, allowing excess liquid to drip off, then coat thoroughly in the flour dredge mix.
- Prepare for Frying: Place the coated livers on a baking sheet, ready to be transferred carefully to the hot oil.
- Fry Chicken Livers: Fry in batches for about 4 minutes each, turning them after 2 minutes to ensure even cooking and browning.
- Manage Oil Temperature: Allow the oil temperature to recover to 375°F after each batch to maintain consistent frying conditions.
- Drain Fried Livers: Remove the fried chicken livers and place them on a pan with a wire rack to drain excess oil and maintain their crispiness.
Notes
- Ensure the oil temperature is maintained at 375°F for a crispy and non-greasy finish.
- Use fresh chicken livers for the best flavor and texture.
- Adjust cayenne pepper amount to manage spiciness according to preference.
- Drain the livers well after dredging to prevent excess flour from falling off during frying.
- Do not overcrowd the dutch oven while frying to maintain oil temperature and even cooking.
- Serve hot immediately after frying for the best taste and texture.
Keywords: Fried Chicken Livers, Southern Fried Chicken, Spicy Fried Livers, Appetizer, Deep Fry, Buttermilk Marinated Chicken
