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Fried Chicken Livers

Fried Chicken Livers

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Prep Time: 15 minutes
Cook Time: 5 minutes
Author: Rebecka Evans


  • 3 ½ cups buttermilk
  • cup Louisiana-style hot sauce such as Crystal
  • 1 ½ tablespoons soy sauce
  • 1 pound chicken livers trimmed
  • 3 cups all-purpose flour
  • 3 large eggs
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic salt
  • Vegetable or peanut oil for frying
  • salt


  • In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the trimmed chicken livers and turn to coat. Cover and refrigerate overnight.
  • Make aioli sauce; refrigerate.
  • Set a rack over a baking sheet. Spread 1 ½ cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 ½ cups of buttermilk. In a third shallow bowl, mix the remaining 1 ½ cups of flour, the cayenne, black pepper, and garlic salt.
  • Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
  • In a large saucepan, heat 2 inches of oil to 350°. Set another rack over a rimmed baking sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning once, until barely pink inside, 3 to 5 minutes. Transfer to the clean rack and season lightly with salt. Repeat with the remaining livers. Serve hot, with Spicy Sriracha Aioli


Livers are tough little buggers to fry; they can, and will explode! I suggest using a fry daddy or a very deep saucepan to keep the mess to a minimum, and you safe from oil spatters.
Adapted from James Holms, Food and Wine Magazine