Southern Fried Chicken Livers

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    Stay with me folks, if this recipe is not for you don’t leave me. This is an old school southern recipe that I grew up with. My mother would make this for me and when I was young I ate them with mustard. Today, something like cream gravy, ranch dressing or blue cheese dressing might be more appropriate.


    • 1 carton chicken livers
    • 8 oz of buttermilk
    • 4 oz of flour
    • Cayenne Pepper (ground), to taste
    • Salt
    • Pepper
    • Neutral oil (lard, canola, avocado, or ghee)


    Step 1

    Place one carton of chicken livers (drained and rinsed) in a bowl covered by the buttermilk and refrigerate for 12 hours.

    Step 2

    Create a breading station with the flour, salt, pepper, and cayenne pepper thoroughly whisked to combine.

    Step 3

    Bread in batches and leave to sit on a wire rack for 30 minutes.

    Step 4

    Fry in 350-375 degree oil until golden brown on both sides. Be gentle when turning.

    Step 5

    Allow to rest for 15 minutes before serving.

    Shared by Rusty Duck Foods

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