Ingredients
Chicken Livers: 6 per order/person
Dry Dredge Mix:
Flour
Creole seasoning
Onion powder
Garlic salt
Kosher salt
Wet Dredge Mix:
16 oz Buttermilk
1 Whole egg
1 Tbsp Ranch dressing
2 tsp favorite hot sauce
Southern Fried Chicken Livers recipe
Method of making
today I’m going to show you how to make something that is absolutely delicious can be kind of awkward for some people but it is honestly so good and I’m very picky about cleaning the livers I think that is probably the most important element of this and um yeah chicken livers can be a little gross to be honest with you and I still kind of think that but I know how delicious they are so I move that concept away and I focus on how incredible it is I could eat them every day they’re so good kind of reminds me of like fried oysters it’s a little bit different but it’s so incredibly good so what we’re going to do today is a very classic southern style it’s going to be clean chicken livers that’s the word that I like to think of in my style and I’m going to show you exactly how that works so what makes the recipe really great technique that’s what these fried chicken livers are all about and I promise you if you’ve
never had a fried chicken liver before mine following my technique a 9 out of 10 of you I promise would be like that was really delicious there’s always me one in the crowd right so let’s get started we’re gonna go step by step and I promise great things and we’re going to make an incredible sauce to dip it in which of course is the money spot a good sauce makes everything wonderful so let’s get started foreign the first order of business is when you’re at the store look at the date you want to get the freshest you can possibly get and now the cleaning process this is something that I really think is very important some people don’t do very much of it but we’re going to remove
Southern Fried Chicken Livers recipe
anything from the chicken livers that doesn’t look like pure organ meat and I’m going to show you exactly how to do that so the first thing is we want to clean them so we’re just going to rinse them underwater and it doesn’t have to be elaborate process it takes about 30 seconds and then you’re going to put it into a bowl with a little bit of salt okay so that salt is going to act as another cleaning element and it’s also going to add a little bit of flavor enhancement and then you’re going to rinse them off again underwater and we’re going to get onto the cleaning so this is not very hard the thing that I like to do is I go in there and grab what I don’t want to have in there and I’m going to use the weight of the chicken liver and I’ll let the knife do the work for me and it’s going to cut off what we don’t want and it’s going to leave us just pure deliciousness and we’re going to move the unwanted so we’re
going to do this again just so you can see a chicken whatever that’s connected so those are both of the those are both of the kidneys I’m sorry about the livers and they’re connected so once again I’m holding it letting the weight do the work instead of cutting down into it which I found doesn’t really work and then after you’ve cleaned them all you’re going to rinse them off one more time okay it’s time to set up the Oil we’re going to let this start warming up while we do all the other stuff I’m using canola oil you can also use peanut oil I like the canola it does bring a certain flavor so we’re going to do 360 here one thing you want to make sure is you don’t let the oil adjust sit there for a very long time we really want to only let it sit there long enough to come to temperature I’m going to have a recipe card below so you don’t have to worry about any of these measurements it’s gonna be super easy peasy
Southern Fried Chicken Livers recipe
we’ve got to use unbleached flour the bleach flower that’s just zapping the flavors out of it so just throw that stuff away if it’s in your pantry we’re going to use around two cups here your chicken livers might be larger than mine so at some point in the process you might need to add a little more flour we’re gonna add some salt so we bring out the flavor of everything and here’s some secret ingredients that’s going to make this better than everybody else’s some Creole seasoning adds a little bit of spice steps of flavor and there’s a lot of different seasoning right in that one tablespoon right there so you can add as little or as much as you like garlic salt got out of the garlic salt that is a very classic ingredient that people are going to be expecting and so is the onion powder so those are two the key key classic ingredients there’s got to be in there or do what makes you happy but I promise this is just enough where they taste unique from everyone else’s okay we’re gonna go straight into the flower now some people have
been known to put it like into buttermilk and then in the flour if you do that whenever you fry it all of your outsides it’s just all the crispiness is going to disappear so you have to go in the flour first this is a proper dredging technique we’re going to take one egg and we’re going to scramble it all the way through so that we can combine the proteins with the actual yolk and here’s the classic ingredient good old buttermilk one percent is what I have and I can’t really find anything higher than one percent unless I make it myself which is totally cool and here’s another secret ingredient very classic I wouldn’t call this a secret ingredient very classic especially if you’re making like fried chicken it doesn’t make it spicy I promise does not make spicy repeat after me does not make it spicy it’s just that flavor that runs through it that we love here’s a cool ingredient I came up with this and I’m super proud of it because it tastes really good who doesn’t love ranch but it doesn’t taste like Ranch and that’s the whole point of all this it’s balancing the flavors to create an almost Unforgettable chicken liver experience so now it’s time to get
Southern Fried Chicken Livers recipe
to frying when we put these in there you don’t want to do it all at once the reason for that is we want to allow each one of these chicken livers to be immersed in the liquid otherwise they’re going to stick and some of the batter is going to come off that’s an easy mistake that I just you don’t want to do that so just don’t be in a hurry that’s the key to all good cooking um people that are in a hurry you’re gonna make mistakes you’re going to forget stuff and in this case this dish if you’re making it for somebody for the first time they’re gonna love it for starters like I’ve like I’ve said one in nine people are really likely to become chicken fried chicken liver lovers all right we’re gonna go back into the flour now this is the point where if your chicken livers are really big you can add a little extra flour into there no problem we have so much flavor already built in that adding a little bit of plain flour just to help
everything get coated is not going to dilute your flavor which is really quite cool so right before the actual frying I like to let those hang out a little bit so the flour really gets absorbed into it you can even put in the refrigerator and let it set up for a little while so here we go more secret ingredients which keeps this a lot of fun which is always a good sauce so super simple any kind of barbecue sauce that you like we’re gonna use a third and then more delicious Ranch so we just made a elevated Ranch dipping sauce and it required two ingredients and we are done you can use that on anything try doing that with some fried uh oysters which I’ve got a great post on that on the
Southern Fried Chicken Livers recipe
website I’ll leave a link below so here we go let’s say that you did want to fry them at this point you’ve got perfect chicken livers if you didn’t put them in the dredge and everything you can simply put them in a little flour put them in the stove cook them up and they’re delicious so if you didn’t like say you went to this you didn’t have any frying oil you could just put them in a sauteed pan and they’re really really delicious always test one before you start putting all of your delicious work into the fryer you can see here this is too hot so you can just turn off the heat let it set for about 10 or 15 minutes and then come in and you can test another one in this case I’ve got a temperature probe so you’ll see that said 373 that’s the very very bottom part of the oil so the middle part of the oil we are right there at the 360 and we’re perfect and when we put these in always when you’re frying you want to put your uh whatever it is you’re putting into the hot oil you want to push it away from you ‘ve probably heard that before but
it’s true if you fry enough food You’re Gonna eventually get a little pity bit of that pop up on you the oil sneak up on you so the trick is pushing it away from you um try to pay attention to where you’re putting these in because you don’t want to stack them on top of each other because then there’s a chance that they’re going to stick and you’ll also notice the speed at which I’m putting these in there I’m not doing it all at once that allows the oil to not drop too low so this is about halfway through just showing you what they look like they’re starting to take on some color
Southern Fried Chicken Livers recipe
but once we’re done they’re going to be very very beautiful and here we go here is the first batch that is done so let’s take a look and see how we did we can see that the batter has adhered to the chicken livers which is really been a hard thing for people in the past because they’ve gotten poor information of putting it in buttermilk to marinate first which is totally unnecessary completely unnecessary and then we end up with this beautiful crispiness there’s one extra step that we really got to do this is super important frying is adding a little kiss of salt this just makes everything a complete bite and it actually has some Umami so I have a recipe card low all the instructions all the good tips and I hope you guys enjoy this.
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