Alabama Fried Chicken Livers
Cornmeal-battered chicken livers fried crisp, an inexpensive Southern staple served as a plate lunch item across Alabama diners.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Deep skillet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 24
- carbs
- 20
- protein
- 26
- calories
- 390
Instructions
- 1
Soak the chicken livers in buttermilk for at least 30 minutes.
- 2
Mix the cornmeal, flour, garlic powder, salt, and cayenne together.
- 3
Heat about 2 inches of oil in a deep skillet to 350°F.
- 4
Drain the livers. Coat them thoroughly in the cornmeal mixture.
- 5
Fry the livers in batches for 3–4 minutes until golden and cooked through.
- 6
Place the fried livers on paper towels to drain excess oil.
- 7
Serve hot with hot sauce.
Chef's tips
Soaking the livers in buttermilk softens their flavor and makes them tender. Fry just until deeply golden so the insides stay soft and juicy.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat in a hot oven to maintain crispness; avoid microwaving.
Common mistakes to avoid
- •Cooking them too long, which makes the livers dry and grainy.
- •Skipping the buttermilk soak, which leaves a strong mineral taste.
Serving suggestions
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