Louisville-Style Fried Chicken Livers
Buttermilk-soaked chicken livers dredged in seasoned flour and fried crisp, a Kentucky diner favorite.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Deep skillet or fryer
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 19
- carbs
- 20
- protein
- 22
- calories
- 340
Instructions
- 1
Put the chicken livers and buttermilk in a bowl. Chill in the refrigerator for at least 2 hours.
- 2
Pour oil into a deep skillet. Heat the oil to 350°F on the stovetop.
- 3
Mix the flour, paprika, salt, and pepper together in a shallow dish.
- 4
Lift the livers from the buttermilk and let the extra liquid drip off. Coat them completely in the seasoned flour.
- 5
Fry the livers in small batches for 3-4 minutes. Cook until golden brown and cooked through.
- 6
Place the fried livers on paper towels to drain.
- 7
Serve hot with gravy or hot sauce.
Chef's tips
Soak the livers in buttermilk for at least 2 hours to soften their flavor and make them tender. Fry in small batches so the oil stays hot and the crust stays crisp.
Storage
Best eaten fresh; leftovers keep refrigerated 1 day but lose crispness.
Reheating
Reheat in a hot oven or air fryer to help restore crispness; avoid microwaving.
Common mistakes to avoid
- •Crowding the skillet with too many livers, which cools down the oil
- •Cooking the livers for too long, which makes them tough and dry
Serving suggestions
Cooked Louisville-Style Fried Chicken Livers?
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