Crispy Deep-Fried Chicken Livers Recipe – a delicious recipe with chicken livers, buttermilk, hot sauce, flour, eggs, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Trim the chicken livers of any connective tissue or fat, then cut the livers in half. Combine the buttermilk and 1 tablespoon of hot sauce in a medium bowl, then add the trimmed chicken livers. Marinate the chicken livers in the refrigerator for at least 1 hour.
2
Drain the chicken livers in a fine-mesh sieve. Place the flour, eggs, and Panko into three separate medium bowls or shallow dishes. Dredge each liver in the flour, then in the egg, and finally in the panko. Place the breaded livers on a rimmed baking sheet or plate.
3
Pour enough oil into a large heavy skillet to reach a depth of 1 inch. Heat the oil over moderately high heat until it reaches a temperature of 350u00b0F on a deep-fry or instant read thermometer. Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side. Transfer the livers to a large platter lined with paper towels and season with salt. Serve the livers with additional hot sauce on the side.
752
kcal
Calories
46
g
Fat
37
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound chicken livers, 3/4 cup buttermilk, 1 tablespoon hot sauce, plus more for serving, 1/2 cup flour, and more.
Yes, Crispy Deep-Fried Chicken Livers Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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