Fried Chicken Livers

The Back Story

Crispy Fried Chicken Livers

What You Need

Canola oil, for frying
1 lb. chicken livers, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon cayenne powder
Crystal hot sauce, for dipping

Remoulade, for dipping (ready made)

What To Do

1.    Pour oil into a large cast iron skillet over medium-high heat, about 350 degrees. Soak livers in buttermilk for 5 minutes. Combine flour and all seasoning in a bowl. Drain livers; dredge in flour mixture, shaking off excess flour; transfer to a plate.

2.   Fry livers in batches until golden brown, 3-4 minutes. Transfer crispy livers to a paper towel-lined plate. Serve with hot sauce and remoulade.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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