Crispy Southern Fried Chicken Livers with Cajun Spice
Come on in, y’all! I’m about to share with you one of my all-time favorite southern-style recipes: Southern Fried Chicken Livers. Now, I know some folks might turn their noses up at the thought of chicken livers, but trust me when I say they’re delicious when prepared just right.
Picture this: tender, juicy chicken livers coated in a crispy seasoned flour coating, deep-fried to golden perfection. The outside is perfectly crispy, while the inside is rich and savory. It’s the ultimate comfort food that’ll make your taste buds dance with joy.
The best part? You don’t have to break the bank or be a master chef to pull off this recipe. With just a few simple ingredients and some easy-to-follow steps, making the Best Southern Fried Chicken Livers will become second nature even to beginners.
So go ahead, get comfortable in the kitchen and let’s whip up some good old-fashioned southern cooking that will feed your soul. Trust me, once you try these Southern Fried Chicken Livers, you’ll never look back!
Why You’ll Love This Recipe
My friends, let me tell you about the best Southern Fried Chicken Livers recipe you’ll ever taste! If you’re a fan of that crispy, savory goodness that is fried chicken, then you’re in for a real treat. This recipe takes those little chicken organs to the next level!
Firstly, let’s discuss the star of our recipe: the chicken livers themselves. They are such an underrated part of the bird–rich and flavorful–perfect for anyone who loves meaty and hearty meals! But what makes this dish truly special is how they’re prepared using our Southern touch.
Every piece of chicken liver is coated with seasoned flour before frying to give it that crispy outer layer you just cannot get enough of. The flour blend also doubles as a spice mixture featuring garlic powder, dried parsley, black pepper, and other aromatic ingredients, which adds an extra layer of depth and complexity to this already perfect Southern delicacy.
I don’t know about you all, but I believe that life without a little heat is boring. That’s why we add hot sauce into our marinade and take your taste buds on a wild ride–kicking things up just a notch without overpowering its original mouthwatering flavor.
Trust me when I say that this recipe will have you coming back for seconds (and maybe even thirds!). All in all, if you’re looking for something tasty and different from the usual beef liver or fried chicken recipes, this Southern Fried Chicken Livers dish definitely delivers!
Here is the list of ingredients you’ll need to make the best Southern fried chicken livers:
- 1 pound chicken livers
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- cooking oil, for frying
Note: If you can’t find chicken livers in your local supermarket, beef liver is a good substitute. But remember that the texture and taste may be slightly different from the original recipe.
The key to making crispy fried chicken livers is using fresh ingredients. Make sure your chicken livers are fresh and clean. You can ask your butcher to clean them for you if you don’t want to do it yourself. When handling meat and poultry, always wash your hands and surfaces properly to prevent contamination.
The Recipe How-To
Now that you’ve prepared the chicken livers by soaking them in buttermilk, it’s time to get cooking! This is where the magic happens, and you turn these simple ingredients into crispy, flavorful Southern Fried Chicken Livers.
Step 1: Prepare the Seasoned Flour
In a separate bowl, combine 2 cups flour, 2 teaspoons salt, 1 teaspoon black pepper, and 1 tablespoon garlic powder. Mix until well combined.
Step 2: Coat with Flour
Take each chicken liver out of the buttermilk mixture and dredge in the seasoned flour mixture, making sure to fully coat each liver. Shake off any excess flour.
Step 3: Fry until golden brown
Heat up enough cooking oil in a skillet or deep fryer until it reaches 375°F. Add the chicken livers, a few at a time, and cook for about 3 minutes until they turn into a crispy golden brown.
Step 4: Add Finishing Touches
Once they are cooked, remove the chicken livers from the skillet or deep fryer with tongs and place them on a plate lined with paper towels to absorb any excess oil. As soon as they are done resting on the paper towel-lined plate, add some finishing touches like a sprinkle of salt and serve with your favorite dipping sauce.
Enjoy your deliciously Crispy Fried Chicken Livers!
Tip: You can make your own dipping sauce by mixing 1 cup mayonnaise, 1-2 tablespoons hot sauce, chopped onion, a handful of fresh parsley and some minced garlic together.
Substitutions and Variations
As always, there are plenty of ways to make this Southern Fried Chicken Livers Recipe your own. Here are a few substitutions and variations to try:
– Breaded chicken or beef liver: If chicken liver isn’t your thing, you can use breaded chicken or beef liver instead. The cooking time may vary depending on the type of liver you use, but the process will be the same.
– Pan-fried or deep-fried: If you don’t have a deep fryer or you prefer not to deep fry your livers, you can pan-fry them in a skillet on medium heat. Simply coat the liver in seasoned flour and fry it until crispy and golden brown.
– Dipping sauce: Serve your fried chicken livers with a dipping sauce like honey mustard, ranch dressing, or hot sauce. You can also mix up your own dipping sauce by combining 1 cup of mayonnaise with 1 tablespoon of hot sauce and a teaspoon of dried parsley.
– Gluten-free: To make this recipe gluten-free, substitute the all-purpose flour for rice flour or cornmeal. The texture will be slightly different, but the flavor should still be delicious.
– Spicy: If you like things spicy, add a dash of cayenne pepper or chili powder to your seasoned flour mixture. Alternatively, drizzle some hot sauce over the finished dish.
Remember, cooking is all about experimenting and finding what works for you. Don’t be afraid to get creative and switch things up!
Serving and Pairing
After frying the chicken livers to a crispy golden brown, I like to serve them hot with a side of homemade creamy mashed potatoes and fresh green beans. The tender richness of these livers pairs perfectly with the comforting creaminess of the mashed potatoes. I also like to add a drizzle of white wine gravy on top for a burst of tangy flavor that brings everything together.
Alternatively, you can serve these fried chicken livers as an appetizer or party snack. Simply cut them into bite-sized pieces and serve them with your favorite dipping sauce for an irresistible crowd-pleaser.
If you’re looking for a bold and daring pairing, try serving these livers with a spicy hot sauce or even kimchi for an Asian-inspired twist. Or, you can keep it classic by serving them alongside a refreshing cucumber salad or lightly dressed coleslaw.
When it comes to drinks, nothing beats an ice-cold beer or iced tea to wash down these crispy fried bites. However, if you’re feeling fancy, a crisp chardonnay or sauvignon blanc would complement the flavors of these southern-style chicken livers perfectly.
No matter how you choose to serve and pair these livers, one thing is for sure – they’ll be the star of the show!
Make-Ahead, Storing and Reheating
As with many fried dishes, the best way to enjoy southern fried chicken livers is fresh and hot out of the pan. However, sometimes leftover livers can be even better the next day. Here are some tips on how to make and store this dish:
Make-Ahead: While it’s always best to cook them fresh, you can still prepare the chicken livers in advance for convenience. Simply prep your seasoned flour mixture ahead of time and coat your chicken livers. Store them in a single layer in an airtight container in the refrigerator until ready to fry.
Storing: When storing leftover fried chicken livers, it’s important to keep them crispy. To do so, place them in a single layer on a wire rack that’s set over a baking sheet before refrigerating or freezing. This will help prevent the bottom of the livers from becoming soggy. Once cool, transfer them to an airtight container or resealable plastic bag and store them in the refrigerator for up to 2 days, or in the freezer for up to one month.
Reheating: For best results when reheating any fried food, make sure to use an oven or toaster oven and avoid using the microwave. Microwaving fried food can make it soft and chewy instead of crisp. Preheat your oven to 375°F (190°C). Place the chicken livers on a baking sheet lined with parchment paper and bake for about 10-15 minutes or until they’re heated through and crispy again. You can also freeze extra cooked livers after allowing them to cool thoroughly.. Just thaw overnight in the fridge and follow to reheat instructions above.
Remember, this is crispy fried chicken we’re talking about. It deserves respect! By following these simple tips on storing and reheating your southern fried chicken livers, you can relive that fresh-out-of-the-pan experience every time you take a bite.
Tips for Perfect Results
When it comes to cooking southern fried chicken livers, there are a few essential tips that can help you achieve the perfect results. Here are some of my top tips for making sure your fried chicken livers come out crispy and delicious every time:
Firstly, make sure you wash and pat dry the chicken livers before starting to cook. This will remove any excess moisture and help the seasoned flour coating stick better.
Coat the liver in flour thoroughly before frying. Make sure that you completely coat each piece with seasoned flour to ensure the crispy, golden exterior that is characteristic of southern-style fried chicken livers.
Additionally, when you’re frying the livers, use a deep-fryer or heavy-bottomed skillet and fill it with about an inch of oil to get crispy results. Do not overcrowd the pan as adding too many liver pieces will decrease the oil temperature and lead to greasy chicken livers.
Keep an eye on the heat of your cooking oil – if it’s too hot, it’ll burn the flour coating before the liver inside is cooked. If it’s not hot enough, it’ll absorb too much oil leaving your liver tasting soggy instead of crispy. Aim for maintaining a temperature around 350°F for perfect results. A meat thermometer is great to use in ensuring that your liver reaches a safe internal temperature of 165°F.
Lastly, don’t forget about dipping sauce – this is where you get creative if need be!. A well-made dipping sauce pairs perfectly with crispy fried chicken livers! Try out some classic Southern combinations like honey-mustard or BBQ sauce for an extra burst of flavor.
By following these tips, you can enjoy a perfect batch of Southern Fried Chicken Livers that are sure to impress even the hardest critics!
Before we wrap up, let me address some frequently asked questions regarding this southern fried chicken livers recipe. I understand that cooking can be intimidating, especially when you are trying something new. Therefore, I want to reassure you and provide some tips on how to troubleshoot common issues that may arise during the process. Here are some questions and answers that may come in handy:
Why do you soak chicken livers in milk?
Before cooking chicken livers, it’s a good idea to soak them in milk for a while to lessen their pungent taste. After soaking, drain the milk away and rinse the livers thoroughly with cold water.
What makes chicken livers pop when frying?
When pressure accumulates inside the livers, their thin membrane, filled with pockets of air, tends to rupture due to the high presence of fat.
Why do you coat liver in flour before frying?
If you want to add an extra layer of flavor to your Liver and Onions, you can try coating the liver in flour before frying it. This will create a delicious crust on the outside and impart a tasty nutty taste that some individuals prefer.
Do you wash chicken livers before frying?
When it comes to preparing meat and poultry, it is important to avoid washing or rinsing them beforehand. Doing so can lead to the spread of bacteria, which can cross-contaminate other foods, utensils, and surfaces in your kitchen. However, it’s important to remember to wash fruits and vegetables before consuming them.
As you take your first bite of these mouth-watering southern fried chicken livers, I hope you realize why this recipe is one of my all-time favorites. Whether you’re in the mood for crispy fried chicken or want to try something new, this dish is sure to satisfy your taste buds.
So, go ahead and give it a try! You won’t regret it. With just a few simple ingredients and some free time on your hands, you can create a meal that will evoke memories of childhood dinners and Sunday brunches. And if you’re feeling adventurous, why not pair it with a glass of white wine or some hot sauce for an extra kick?
As a chef specializing in southern-style cuisine, I believe that cooking is an art form that brings people together. And what better way to gather your loved ones than around a plate of delicious food? So, grab your apron and get to work. This southern fried chicken liver recipe is sure to become a staple in your kitchen.
Once you’ve tried this recipe, don’t be afraid to experiment with substitutions and variations. Maybe try using beef liver instead of chicken livers or pan frying the livers instead of deep frying them. The possibilities are endless.
In conclusion, I hope this article has inspired you to try this amazing southern fried chicken liver recipe. Don’t be intimidated by the ingredients or the process – trust me, if I can do it, so can you! So go ahead, and impress your friends and family with the best chicken fried chicken livers around!
Southern Fried Chicken Livers Recipe
- 1 lb chicken liver
- 1 cup flour
- 1/2 teaspoon pepper, ground
- 1 tablespoon dried parsley
- 1/4 cup vegetable oil
- 3 tablespoons margarine
- 1 onion, chopped
- 1/2 cup white wine (optional)
- Wash and drain chicken livers.
- Combine flour, pepper and parsley in a bag.
- Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
- Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
- Great with rice. Serves 4.