Southern Fried Chicken Livers

Now I know chicken livers is an acquired taste. And I am so glad I acquired it. Southern fried chicken livers are so good. They are crispy on the outside like fried chicken, but creamy on the inside. Just be careful not to over cook them or you’ll have an eraser to chew on. Let me know what you think about this version and y’all enjoy.

 

Ingredients:
1 pint size package chicken livers
1 cup buttermilk
1/4 cup tabasco sauce
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon smoked paprika
enough oil to cover about 3-4 inches of Dutch oven

Drain the chicken livers and place in the buttermilk and tabasco sauce and let sit about an hour.
Combine remaining ingredients in a flat dish.
Pull the chicken livers from the buttermilk mixture and place in the flour mixture.
Dredge on both sides to coat well and then place on a cooling rack. Do this with remaining livers
Dredge a second time to thicken the coating and then place in 375°F preheated Dutch oven with oil
Fry for about 4 minutes, turning once to brown sides evenly.
Place on a paper towel lined plate to absorb the excess oil and salt to taste