4. Heat the Oil
Pour vegetable oil into a heavy skillet or cast-iron pan to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test by dropping a small pinch of flour into the oil — if it sizzles immediately, it’s ready.
5. Coat the Chicken Livers
Remove the livers from the buttermilk, letting the excess drip off. Toss them in the seasoned flour mixture, pressing gently to make sure each piece is well coated. For extra crunch, you can repeat this step: dip the floured livers back into buttermilk, then coat with flour again (double dredging).
6. Fry to Perfection
Carefully place the coated livers into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3–4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (74°C).
7. Drain and Serve
Use a slotted spoon to remove the livers from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
Serving Suggestions
Classic Southern Style: Serve with mashed potatoes, cream gravy, and green beans.
Snack or Appetizer: Pair with dipping sauces like spicy mayo, ranch, or honey mustard.
Gourmet Touch: Serve over a toasted baguette with caramelized onions for a rustic starter.
Pro Tips for the Best Fried Chicken Livers
Do not overcook — livers can become dry and grainy if fried too long.
Use fresh oil for the best flavor and crispiness.
Add a pinch of cayenne pepper to the flour if you like a bit of heat.
Serve immediately while hot for the crispiest texture.
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