Apr 23, 2010

Fried Chicken Livers

Our deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city (see "Dinner and Drinks," January/February 2009). These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer.

Credit: André Baranowski

Canola oil, for frying
1 lb. chicken livers, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tbsp. kosher salt
2 tsp. freshly ground black
pepper
1 tsp. poultry seasoning
Hot sauce, for dipping

1. Pour oil into a 4-qt. saucepan to reach a depth of 2"; heat over medium-high heat until a deep-fry thermometer registers 340°. Soak livers in buttermilk for 5 minutes. Combine flour, salt, pepper, and poultry seasoning in a small baking dish. Drain livers; dredge each liver in flour mixture, shaking off excess flour; transfer to a plate.

2. Fry livers in batches until golden brown, 3–4 minutes. (Cover pan with a splatter screen to keep oil from splattering.) Transfer livers to a paper towel–lined plate. Serve with hot sauce.

SERVES 2

This article was first published in Saveur in Issue #117

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Ratings & Reviews (7)

by tputnam on 2009-02-10

This is one of the best recipes I have tried for chicken livers. Absolutely delicious! My husband couldn't stop eating them, and then was looking for more.

by catcard on 2009-12-10

very good...be sure to allow flour to dry on livers slightly before frying, they don't soak up so much oil and also are more crispy

by curt66 on 2010-04-23

...mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...

by fromajolie on 2010-04-24

we went to Flabby's in Louisville's Schnitzelburg to have fried chicken livers. is that were these are from? gooooood stuff.

cheers,

*heather*

by sbmull on 2011-02-23

Excellent version of a southern classic, can also be used for gizzards. I agree with Catcard that the livers will be crispier if you let the flour dry before frying. I always let floured foods, especially chicken, set at room temperature for 15 minutes - the batter will harden a bit, sealing the grease out and the juices in. Instead of poultry seasoning, just you can use Morton's Nature's Seasons, or mix a little garlic powder, celery salt, and thyme with the salt and pepper. For a real taste treat, add about 1/4 cup bacon drippings to the oil.

by greywolfe on 2011-03-07

serve with mac & cheese, seasoned greens, pinto beans & corn bread. Texans also have some pickled jalapenos on the table along with a cold Shiner Bock.

by BlackSox1919 on 2011-07-22

Try serving with a buttermilk-horseradish dipping sauce (buttermilk, a little Duke's mayonnaise, prepared horseradish, and a touch of hot sauce. Remember, it has to be Duke's mayo, or the mixture will become unstable and explode like a propane tank). Excellent.

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