Fried Chicken Livers

Ingredients

Main ingredients:

• 500g fresh chicken livers
• 1 cup buttermilk (or plain yogurt diluted with milk)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp chili powder (optional for heat)

Coating:

• 1 cup all-purpose flour
• 1/2 cup cornmeal (optional for extra crunch)
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 tsp onion powder
• 1 tsp paprika

For frying:

• Vegetable oil or sunflower oil (enough for deep frying)

Instructions

Step 1: Cleaning the Chicken Livers (5–10 minutes)

1. Start by rinsing the chicken livers under cold water. Remove any visible fat, green bile spots, or connective tissue. These parts can make the dish bitter. After cleaning, pat them dry using paper towels. Dry livers help the coating stick better and reduce oil splatter.

Step 2: Marination (30–60 minutes recommended)

1. In a bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, and chili powder. Add the chicken livers and mix gently so they are fully coated.
2. Cover the bowl and refrigerate.
3. Why marinate? Marination softens the strong flavor of liver and makes it tender while adding seasoning deep into the meat.
4. If you’re short on time, even 15–20 minutes will help, but longer marination improves taste significantly.

Step 3: Preparing the Coating (5 minutes)

1. In another bowl, mix:
2. Flour
3. Cornmeal (if using)
4. Salt
5. Black pepper
6. Cayenne pepper
7. Onion powder
8. Paprika
9. This dry mix creates the crispy outer crust.

Step 4: Heating the Oil (5–7 minutes)

1. Pour oil into a deep frying pan or pot. Heat it on medium-high heat (around 170–180°C / 340–360°F) .
2. To test if oil is ready:
3. Drop a small pinch of flour in the oil
4. If it sizzles and rises quickly, the oil is ready
5. Do not overheat; too hot oil will burn the coating while leaving the inside undercooked.

Step 5: Coating the Livers (5–10 minutes)

1. Remove livers from marinade and let excess liquid drip off.
2. Roll each piece in the flour mixture, pressing lightly so the coating sticks well.
3. For extra crunch, you can double coat:
4. Dip again in buttermilk
5. Recoat in flour mixture

Step 6: Frying Process (10–15 minutes total)

1. Carefully place coated livers into hot oil.
2. Important frying rules:
3. Do not overcrowd the pan
4. Fry in small batches
5. Maintain medium-high heat
6. Cook each batch for about 3–4 minutes per side .
7. The livers should turn:
8. Golden brown outside
9. Slightly firm but still tender inside
10. Avoid overcooking; chicken livers become rubbery if fried too long.

Step 7: Draining & Resting (5 minutes)

1. Remove fried livers and place them on a paper towel-lined plate. This removes excess oil and keeps them crispy.
2. Let them rest for a few minutes before serving.

Nutrition

Calories: 320–420 kcal · Protein: 22–28 g · Fat: 18–28 g · Carbohydrates: 15–22 g · Fiber: 1–2 g · Sodium: 450–700 mg