I know, I know… fried chicken livers aren’t good for you. Fine. But man, are they good! And since you don’t find them in many restaurants (and sometimes can’t find them in the grocery store), you aren’t likely to eat them enough to be a problem. So, enjoy!
1 pound of chicken livers
1 cup of buttermilk (can substitute milk)
2 cups of flour (self-rising or plain)
1 teaspoon ground black pepper
1 teaspoon seasoned salt
Oil for cooking
- Chicken livers tend to pop but you can alleviate some of that by piercing them several times with a fork.
- In a deep skillet, add 2 inches of cooking oil and heat oil to 350 degrees.
- Mix flour, pepper, and season salt in mixing bowl.
- Use another mixing bowl for the buttermilk. Dredge the livers in the flour mix, then the buttermilk and then in the flour again.
- Fry for 4 to 5 minutes until golden brown. Be careful of popping and splattering.
- Drain on paper towels.
Don’t overcook the livers. Ideally, the outside should be golden brown and crispy but the inside should still have a touch of pink.