Delicious and Crispy Deep-Fried Chicken Livers Recipe

Discover a tantalizing twist on classic comfort food with these crunchy, flavorful chicken livers. Drenched in hot sauce, they’re the perfect elevated alternative to ordinary chicken nuggets.

Chicken livers boast a rich, creamy texture and a delightful blend of sweet and mineral flavors that pair beautifully with various alcoholic beverages. The subtle sweetness of whiskey or cognac complements the livers’ natural taste, while a crisp beer’s hop bitterness and effervescence cut through their richness, cleansing your palate.

While chicken liver pâté on toasted bread is a beloved bar snack, this Southern-inspired recipe takes it to the next level. By soaking the livers in buttermilk, dredging them in flour, and deep-frying to perfection, we create a mouthwatering dish that’s sure to impress.

The quick frying process yields a satisfyingly crispy exterior while maintaining a tender, slightly pink, and creamy interior. Each bite, enhanced by a dip in hot sauce, offers an explosion of flavors and textures that will leave you craving more.

Crispy Deep-Fried Chicken Livers

Ingredients

• 1 pound chicken livers
• 3/4 cup buttermilk
• 1 tablespoon hot sauce, plus more for serving
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups panko bread crumbs
• 1 quart vegetable, canola, or peanut oil
• Kosher salt

Directions

1. Start by trimming the chicken livers, removing any connective tissue or fat. Cut the livers in half for even cooking. In a medium bowl, mix the buttermilk with 1 tablespoon of hot sauce. Add the trimmed chicken livers to this mixture and let them marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.
2. After marinating, drain the chicken livers using a fine-mesh sieve. Prepare your breading station by placing flour, beaten eggs, and panko bread crumbs in three separate medium bowls or shallow dishes. Dredge each liver piece first in flour, then in egg, and lastly in panko, ensuring an even coating. Place the breaded livers on a rimmed baking sheet or plate, ready for frying.
3. Pour oil into a large heavy skillet, reaching a depth of 1 inch. Heat the oil over moderately high heat until it reaches 350°F on a deep-fry or instant-read thermometer. Working in batches to avoid overcrowding, carefully place the breaded livers in the hot oil. Fry, turning occasionally, until they achieve a golden-brown, crispy exterior, about 3-4 minutes per side. Transfer the fried livers to a paper towel-lined platter and season with salt while still hot. Serve these delectable morsels with additional hot sauce on the side for dipping.