Mouthwatering and packed with flavor, this chicken livers recipe is a game-changer for any home cook looking to spice up their meal routine. Perfectly crispy on the outside and tender on the inside, these livers are a Southern staple that’s surprisingly easy to make at home.
Why This Recipe Works
- The buttermilk marinade tenderizes the livers, ensuring they’re juicy and flavorful.
- A double coating of flour and cornmeal gives the livers an irresistible crunch.
- Frying at the right temperature ensures a golden exterior without overcooking the delicate interior.
Ingredients
- 1 pound chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Mixing bowls
- Paper towels
- Slotted spoon
Instructions
Step 1: Marinate the Livers
Combine the chicken livers and buttermilk in a bowl, ensuring all pieces are submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness. This step is crucial for breaking down the proteins, resulting in a softer texture.
Step 2: Prepare the Dredge
In a separate bowl, mix the flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and pepper. This blend not only adds flavor but also creates that signature crispy coating we’re after.
Step 3: Coat the Livers
Remove the livers from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. For extra crunch, dip back into buttermilk and dredge a second time. This double coating is the secret to the perfect texture.
Step 4: Heat the Oil
Fill your fryer or pot with enough oil to submerge the livers and heat to 375°F. Maintaining this temperature is key; too low, and the livers will be greasy; too high, and they’ll burn before cooking through.
Step 5: Fry to Golden Perfection
Working in batches to avoid overcrowding, fry the livers for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer them to paper towels to drain. Letting them rest for a minute ensures they’re perfectly cooked inside.
Tips and Tricks
For those looking to elevate their chicken livers, consider these pro tips: Always pat the livers dry before marinating to help the buttermilk adhere better. Experiment with adding different spices to the dredge, like smoked paprika or cumin, for a unique flavor profile. Lastly, if you’re not a fan of deep-frying, these livers can also be pan-fried in a bit of oil for a lighter version.
Recipe Variations
- Spicy Buffalo Style: Toss the fried livers in buffalo sauce for a spicy twist.
- Herb-Crusted: Add dried herbs like thyme or rosemary to the flour mixture for an aromatic touch.
- Gluten-Free: Substitute the flour with a gluten-free blend and ensure your cornmeal is certified gluten-free.
Frequently Asked Questions
Q: Can I use milk instead of buttermilk?
A: While milk can be used, buttermilk’s acidity tenderizes the livers more effectively, making it the preferred choice for this recipe.
Q: How do I know when the livers are done?
A: The livers should be golden brown on the outside and no longer pink inside. Cutting into one to check is perfectly okay.
Q: Can I bake these instead of frying?
A: Yes, though the texture will differ. Bake at 400°F on a greased rack for about 20 minutes, flipping halfway through.
Summary
This crispy chicken livers recipe is a foolproof way to enjoy a Southern classic at home. With a juicy interior and crunchy coating, it’s a dish that’s sure to impress.
