Fried Chicken Livers Recipe

Trim and marinate

Rinse chicken livers briefly under cold water and pat dry with paper towels. Trim any connective tissue, visible fat, or large greenish spots; halve any livers larger than 1 1/2 inches so pieces are roughly uniform. Place livers in a bowl, add buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to coat, cover, and refrigerate for 30–60 minutes (buttermilk tenderizes and reduces strong flavor).

Prepare breading

While livers marinate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a shallow wide dish or rimmed baking sheet. Set up a dredging area: marinated livers in one bowl (drained), the seasoned flour in another. Pat livers dry briefly on paper towel before dredging to help coating adhere.

Coat livers

Working in batches to avoid crowding, dredge each liver piece in the flour mixture, pressing gently so the coating adheres and shaking off excess. Place coated livers on a wire rack and let rest 5–10 minutes to set the crust. This helps the breading cling during frying.

Heat oil

Pour neutral oil into a heavy skillet or cast-iron pan to a depth of about 1/2 to 3/4 inch (approximately 1 cup for a 10-inch pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry livers

Carefully add coated livers in a single layer without overcrowding (work in 2–3 small batches). Fry 2–3 minutes per side until golden brown and crisp; interior should still be slightly pink to tender — internal temperature about 160°F (71°C). Avoid overcooking which makes them tough. Use a slotted spoon to transfer livers to a paper-towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust sweetness, heat, or acidity. Chill until ready to serve. The aioli pairs sweet, tangy, and a touch spicy with the fried livers.

Combine horseradish sauce

In a small bowl, mix 2 teaspoons prepared horseradish, 3 tablespoons sour cream, 1 tablespoon mayonnaise, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and taste; add more horseradish if you prefer stronger heat. Chill until serving.

Arrange fried chicken livers on a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges, the sweet chili aioli, and the horseradish sauce on the side for dipping. Recommended serving: place sauces in small bowls so guests can combine or choose their dip.