Fried Chicken Livers Recipe

Fried Chicken Livers Recipe
Easy, step-by-step, photo illustrated instructions that teach you how to make Southern Fried Chicken Livers at home.
1lb Chicken Livers
1 cup Buttermilk
1 ½ cups Flour
½ teaspoon Salt
¼ teaspoon Black Pepper
Oil for frying

No photo description available.
Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
Remove from colander, cut and trim any connective tissue or fat if desired.
Place livers in a small bowl.
Add the buttermilk. Stir gently to coat the livers.
Add salt.
Add black pepper.
Stir gently and set aside for 10-15 minutes.
Place flour in a small bowl or tray.
Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
Place the livers in the flour, turning gently to fully coat the liver.
One at a time, dip the livers back in the buttermilk, then place back into the flour.
Toss gently to coat with flour again.
Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
Add oil to cast iron skillet to a depth of about one inch.
Bring oil up to 350F degrees for frying.
Gently lower livers, one at a time, into the hot oil.
Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
When done, remove from skillet and place on a brown paper bag or wire rack to drain.
Sprinkle lightly with additional salt and black pepper if desired for added flavor.
Serve warm if possible. They cool quickly.

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