Crispy Fried Chicken Livers with Spicy Buttermilk Marinade Recipe
Introduction
Fried chicken livers offer a crispy, flavorful bite that’s perfect as a snack or appetizer. Marinated in a spicy buttermilk mixture and coated with seasoned flour, these tender livers fry up golden and delicious every time.
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
- Several pounds of lard for frying
Instructions
- Step 1: In a medium bowl, combine the buttermilk and hot sauce to create the marinade. Stir well and set aside.
- Step 2: In a shallow dish, combine flour, salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika. Whisk thoroughly and set aside.
- Step 3: Drain the chicken livers and rinse them in lukewarm water. Pat dry gently with paper towels.
- Step 4: Add the chicken livers to the marinade and allow them to soak for at least 30 minutes to enhance flavor and tenderness.
- 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, letting excess drip off, and coat it evenly in the flour mixture. Place the coated livers on a baking sheet.
- Step 7: Fry the livers in batches for about 4 minutes, turning them halfway through after 2 minutes, until golden and crispy.
- Step 8: Allow the oil temperature to recover to 375°F between batches for even cooking.
- Step 9: Drain the fried livers on a wire rack set over a pan to keep them crispy.
Tips & Variations
- For extra flavor, marinate chicken livers overnight in the refrigerator.
- Substitute hot sauce with your favorite wing sauce or add a touch of smoked paprika for a smoky depth.
- Use vegetable oil instead of lard for a milder taste and lighter texture.
- Serve with a dipping sauce like ranch or honey mustard for added contrast.
Storage
Store leftover fried chicken livers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 10 minutes to retain crispiness. Avoid microwaving, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken hearts instead of livers?
Yes, chicken hearts can be prepared similarly with this recipe. They have a firmer texture and slightly different flavor but fry up well using the same process.
How do I know the oil is at the right temperature for frying?
Using a kitchen thermometer is best to maintain 375°F. Alternatively, drop a small piece of bread or batter into the oil; it should sizzle and brown within about 60 seconds.
PrintCrispy Fried Chicken Livers with Spicy Buttermilk Marinade Recipe
Crispy and flavorful Fried Chicken Livers soaked in a spicy buttermilk marinade, coated in a seasoned flour mixture, then fried to golden perfection. This Southern-style appetizer or snack brings a delightfully crunchy exterior with tender, juicy livers inside, perfect for a savory treat or party platter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
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 until thoroughly mixed and set aside.
- Prepare dredge mix: In a shallow dish, whisk together the flour, salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika. Set aside.
- Prepare chicken livers: Drain the chicken livers from packaging liquid and rinse them gently in lukewarm water to clean. Pat dry with paper towels.
- Marinate livers: Add the cleaned chicken livers to the buttermilk and hot sauce marinade. Allow them to soak for at least 30 minutes to tenderize and absorb flavor.
- Heat oil: In a small Dutch oven, place several pounds of lard and heat it to 375°F (190°C), ensuring it reaches the proper temperature for frying.
- Dredge livers: Remove each liver from the marinade and dredge thoroughly in the seasoned flour mixture, turning to coat evenly. Place coated livers on a baking sheet to stage for frying.
- Fry livers: Fry the livers in batches in the hot lard for about 4 minutes per batch, turning them halfway through (after approximately 2 minutes) to ensure even cooking and browning.
- Manage oil temperature: Allow the oil temperature to recover between batches to maintain consistent frying heat and optimal crispness.
- Drain and serve: Using a slotted spoon, transfer the fried chicken livers to a pan fitted with a wire rack to drain excess oil. Serve hot and enjoy immediately.
Notes
- Use fresh chicken livers for the best taste and texture.
- Ensure the oil temperature stays around 375°F for crispy and non-greasy coating.
- Frying in batches prevents overcrowding and ensures even cooking.
- Drain well on wire racks to keep the crust crisp.
- Hot sauce in the marinade adds a mild spice—adjust quantity to preference.
Keywords: fried chicken livers, buttermilk marinade, southern appetizer, crispy chicken livers, spicy fried chicken livers
