Crispy Southern-Style Chicken Livers
Indulge in the rich and savory flavors of these Crispy Southern-Style Chicken Livers. Perfect as an appetizer or a main course, this recipe results in tender, juicy livers enveloped in a crunchy, golden crust. Soaked in a creamy milk and egg mixture, these chicken livers are seasoned to perfection and fried until beautifully crispy. Serve them with your favorite dipping sauce or enjoy them on their own for a delightful treat that will have everyone asking for seconds.
4
Servings
300
Calories
6
Ingredients
Ingredients
Chicken Liver
1 lb (cleaned and trimmed)
Milk
1 cup (whole or buttermilk)
Egg
1 (beaten)
Baking Powder
1 teaspoon (none)
Salt
1 teaspoon (none)
Flour
1 cup (all-purpose)
Instructions
1
In a small bowl, whisk together the milk and beaten egg until well combined. Set aside.
2
In another bowl, mix the flour, baking powder, and salt until evenly distributed.
3
Place the cleaned chicken livers in the milk and egg mixture, ensuring they are completely submerged. Allow them to soak for at least 30 minutes to tenderize and absorb flavor.
4
After soaking, drain the chicken livers and let them sit for a couple of minutes to remove excess moisture.
5
Coat the soaked livers in the seasoned flour mixture by placing them in the bowl with the flour and shaking gently until each liver is evenly covered with the mixture.
6
In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully add the floured chicken livers in batches to avoid overcrowding.
7
Fry the livers for about 4-5 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to transfer the livers to a paper towel-lined plate to drain excess oil.
8
Serve warm with your favorite sauce or as-is, and enjoy the crispy, tender goodness!
Nutrition Information
20g
Fat
15g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Southern-Style Chicken Livers?
They are a savory Southern dish featuring tender, juicy chicken livers coated in a seasoned flour mixture and fried until they achieve a crunchy, golden-brown crust.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What are the primary ingredients for this chicken liver recipe?
The main ingredients include 1 lb of chicken livers, milk, one egg, baking powder, salt, and all-purpose flour.
How long should I soak the chicken livers?
You should soak the cleaned chicken livers in the milk and egg mixture for at least 30 minutes to help tenderize them and absorb flavor.
Why is milk used in this recipe?
Milk helps to tenderize the meat and removes some of the strong metallic taste often associated with organ meats.
Can I use buttermilk instead of whole milk?
Yes, the recipe suggests you can use either whole milk or buttermilk for the soaking process.
What is the purpose of adding baking powder to the flour?
Baking powder helps create a lighter, crispier texture in the breading when the livers are fried.
What temperature should the frying oil be?
The vegetable oil should be heated to approximately 350 degrees Fahrenheit or 175 degrees Celsius.
How long do you fry the chicken livers?
Fry the livers for about 4 to 5 minutes on each side until they are golden brown and crispy.
How many calories are in a serving of Southern-style chicken livers?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 20 grams of fat per serving in this recipe.
How much protein is in this dish?
This recipe provides 22.5 grams of protein per serving.
What is the carbohydrate count?
There are 15 grams of carbohydrates per serving.
What type of flour should I use for coating?
The recipe calls for standard all-purpose flour.
Should I drain the livers after soaking?
Yes, after soaking, you should drain the livers and let them sit for a couple of minutes to remove excess moisture before flouring.
How do I ensure the livers are evenly coated?
Place the livers in the flour mixture and shake gently until every part is covered.
What kind of skillet is best for frying these?
A large skillet is recommended to allow enough space for the livers to fry without overcrowding.
Why is it important not to overcrowd the pan?
Overcrowding lowers the oil temperature, which can result in greasy, soggy breading rather than a crispy crust.
How should I remove excess oil after frying?
Use a slotted spoon to transfer the finished livers to a paper towel-lined plate to drain.
What are some recommended ways to serve these chicken livers?
They can be served warm with your favorite dipping sauce, as an appetizer, or as a main course.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe, though it does require 30 minutes for soaking.
Can this be served as a game day snack?
Absolutely, its crispy texture and bite-sized nature make it an ideal game day snack.
What is the first step in preparing the breading?
The first step is mixing the flour, baking powder, and salt together in a bowl until evenly distributed.
How should the chicken livers be prepared before cooking?
They should be cleaned and trimmed of any excess fat or connective tissue.
Does this recipe include sugar or fiber?
The provided nutritional data shows that sugar and fiber content are not specified for this recipe.
Can I make this dish ahead of time?
While they are best served warm and fresh for maximum crispiness, you can prep the soaking and flouring steps shortly before frying.
What flavor profile can I expect?
Expect a rich, savory flavor with a crunchy exterior and a tender, juicy interior.
What category does this recipe fall into?
This recipe is categorized under Chicken dishes.
Is the egg beaten before being added to the milk?
Yes, the recipe specifies using one beaten egg.
Is this a traditional Southern recipe?
Yes, it is tagged as a southern recipe and considered a classic comfort food.