Chicken Livers Or Gizzards Recipe

Trim and prepare livers or gizzards: Rinse 1.5 lbs chicken livers or gizzards under cold water. Pat dry with paper towels. Trim any connective tissue or large vessels; for gizzards, slice larger pieces into bite-sized pieces (about 1 to 1.5 inches).

Soak in buttermilk: Combine 2 cups buttermilk, 1 tbsp hot sauce (optional), 1 tsp salt, and 1/2 tsp black pepper in a bowl. Submerge the prepared livers/gizzards in the mixture, cover, and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and mellows flavor.

Prepare breading station: In a shallow bowl or wide plate combine 2 cups all-purpose flour and 1/4 cup cornstarch. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne (if using). Whisk to evenly distribute.

Prepare wet dredge: In another bowl whisk together 2 eggs and 1/2 cup milk until smooth.

Dredge the livers/gizzards: Remove the soaked livers/gizzards from the buttermilk, allowing excess to drip off. Working in batches to avoid crowding, first dredge each piece in the seasoned flour mixture, shaking off excess. Dip into the egg/milk mixture fully, then return to the flour mixture for a double-coated breading. Press the flour onto each piece to ensure it adheres. Place breaded pieces on a wire rack and let rest 10 minutes to set the coating.

Heat the oil: Pour about 4 cups vegetable oil into a heavy skillet or Dutch oven so the oil depth is about 1 to 1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and rises immediately.

Fry in batches: Fry the breaded livers/gizzards in small batches (don't crowd) for 3 to 5 minutes per batch, turning once, until golden brown and crisp. Internal temperature for gizzards should reach at least 165°F. Livers cook quickly and should be cooked until the exterior is crisp and interior is just set — about 3 to 4 minutes. Adjust time based on size.

Drain and season: Use a slotted spoon or spider to remove pieces to a paper towel-lined tray or wire rack. Immediately sprinkle with 1/2 tsp finishing salt while still hot. Let rest 2 minutes to finish cooking and drain excess oil.

Garnish and serve: Transfer to a serving plate. Garnish with chopped fresh parsley and lemon wedges. Serve hot with desired dipping sauces (ranch, hot sauce, or gravy).