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Fried Buttermilk-Chicken Livers

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Fried chicken livers (as well as gizzards) are relished in bars and even at fancy receptions all over the South, and ideally they should be slightly crunchy but moist on the interior. As an appetizer, the livers are typically served with only a little Tabasco, but if you want something a bit more substantial, do as 'Mama Dip' Council does at her namesake restaurant in Chapel Hill, North Carolina: Leave about a tablespoon of fat in the skillet after frying the livers, stir in ½ tablespoon of all-purpose flour plus ½ cup of water, and serve the livers with the pan gravy. You could also make a sandwich with these."

List of Ingredients

â—¦ 1 pound chicken livers, trimmed of fat
â—¦ 1 cup buttermilk
â—¦ 2 cups all-purpose flour
â—¦ ½ teaspoon baking soda
â—¦ Pinch of grated nutmeg
â—¦ Salt and freshly ground black pepper to taste
â—¦ Peanut oil for deep frying


Recipe

In a bowl, combine the livers and buttermilk and let soak for about 5 minutes. In a small baking dish, combine the flour, baking soda, nutmeg, and salt and pepper and mix till well blended.

In a deep cast-iron skillet, heat about 1 ½ inches of oil to 350° F on a deep-fat thermometer. Drain the livers, dredge each in the flour mixture, drop into the oil in batches, fry till golden brown and crunchy, about 3 minutes, turning once, and drain on paper towels.

Serve the livers hot or at room temperature.

Makes 4 to 6 servings