American · Dinner
Country Fried Chicken Livers
Chicken livers soaked in buttermilk, dredged in seasoned flour, and shallow fried until the crust turns deep golden and crisp. The interior stays tender and rich. Seasoned with black pepper, paprika, and cayenne, the livers are served hot with lemon wedges and a side of cream gravy.
$3
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
515Calories
38.2gProtein
16.8gFat
52.8gCarbs
4.5gSugar
2.6gFiber
1372mgSodium
746mgChol
3.5gSat Fat
342mgPotassium
126mgCalcium
11.4mgIron
18.6mcgVitamin B12
2.8mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Rinse the chicken livers in a colander and pat dry with paper towels until the lobes separate.
2
Marinate
Submerge the livers in buttermilk and chill 30 minutes until the milk coats each piece evenly.
3
Dredge
Whisk together flour, paprika, cayenne, black pepper, and salt, then coat each liver thoroughly in the mixture.
4
Fry
Heat vegetable oil in a heavy skillet to 350F over medium-high heat and fry the livers 3 to 4 minutes per side until the crust is deep golden and crisp.
5
Plate
Arrange the fried livers on a plate and tuck lemon wedges alongside to squeeze over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken livers, trimmed
- 1 cup240ml buttermilk
- 1 1/3 cup170g all-purpose flour
- 2 tsp2 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 2 cup480ml vegetable oil, for frying
- 44 lemon wedges
