Fried Chicken Livers are delicious when cooked in lard in a cast iron skillet. They are marinated in buttermilk, coated in a dredge mix, and fried to perfection.
Being from Corbin, KY, we always had plenty of chickens running around outside. So, we had an endless supply of chicken, for breakfast, lunch, and dinner. The problem was we still had to go to the Piggly Wiggly because we all loved chicken livers. Thank God they are so inexpensive! Livers when fried in a cast-iron skillet with lard are like no other chicken livers. The flavor, perfect golden color, and that crunch… nothing compares, not even Lee’s Famous Recipe! Try this recipe “our way” and you’ll see why they are so worth the effort.
Our fried livers are not just beautiful, they are a crunchy delight from heaven just like our Fried Chicken Wings. This is a recipe that will finally persuade every member of your family to try these delights.
Your family and friends will get a kick out of you cooking southern chicken livers in lard. Prepared in an old-school cast iron skillet. Read the latest studies on lard. It’s better for you in so many ways than cooking in vegetable oils. This is another quick and perfectly tasty selection!
INGREDIENTS FOR OUR FRIED LIVERS RECIPE
- Chicken Livers
- Hot Sauce
- Black Pepper
- Cayenne Pepper
- Onion Powder
- Garlic Powder
HOW TO MAKE OUR FRIED LIVERS (DREDGED)
First, you will need to preheat the lard in a dutch oven to 375 degrees.
Create a marinade by combining buttermilk and hot sauce in a bowl. Stir to combine, then set aside.
Drain the chicken livers and rinse in lukewarm water. Add the livers into the marinade bowl and allow them to soak for 30 minutes.
Whisk the dry ingredients together for the dredge mix into a shallow bowl.
Remove each liver from the marinade and toss it into the dredge mix and be sure to cover all sides.
Stage on a baking sheet to take to the dutch oven’s hot lard.
Carefully drop livers into the heated lard, about 5 per batch.
Fry in batches for about 4 minutes, turning after 2 minutes, until golden brown.
Allow the oil temperature to recover back to 375 degrees between batches.
Place fried livers on a pan with a wire rack inside to drain.
Once you’ve enjoyed cooking our Fried Livers, please consider taking a look at some of our other simple southern dishes. Take a few minutes and review our classic recipes, whether it’s for dinners, sides, or desserts.
Thank you so much for choosing to spend a little time with us!
Have a wonderful safe and happy day!
Fried Chicken Livers
- 1 cup Buttermilk
- 1/4 cup Hot Sauce
- 1 1/2 cup Flour
- 2 tsp Salt
- 1 tsp Pepper
- 3/4 tsp Cayenne Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika
- 1 1/4 lb Chicken Livers
- In a medium bowl, combine marinade ingredients.
- Stir to combine and set aside.
- In a shallow dish, combine dredge ingredients.
- Whisk to combine set aside.
- Drain chicken liver and rinse in lukewarm water.
- Add livers to marinade and allow to soak for at least 30 minutes..
- Place several pounds of lard in a small dutch oven and get temperature to 375.
- Take each liver from marinade and place in dredge mix, turn to coat.
- Stage on a baking sheet to take to hot oil.
- Fry in batches for about 4 minutes, turning after 2 minutes.
- Allow oil temerature to recover after each batch.
- Place fried livers on pan with wire rack inside to drain.
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