Chicken Livers Recipe
Hand battered chicken livers served with white gravy.
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Ingredients
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Chicken Livers
White Gravy
Method
Preparing the Chicken Livers
- 1
Soak the Livers
In a medium bowl, add the chicken livers and pour in the buttermilk. Allow the livers to soak for at least 30 minutes to tenderize and add flavor.
- 2
Prepare the Breading
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and onion powder. Mix well to ensure even distribution of spices.
- 3
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering. You can test it by dropping a little flour into the oil; it should sizzle.
- 4
Bread the Livers
Remove the livers from the buttermilk, allowing excess to drip off. Dredge each liver in the flour mixture, ensuring they are evenly coated.
- 5
Fry the Livers
Carefully place the breaded livers into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
- 6
Making the White Gravy
- 7
- 8
Add the Milk
Gradually pour in the milk while whisking to prevent lumps. Continue to cook, stirring often, until the gravy thickens, about 5-7 minutes.
- 9
Season the Gravy
Add salt and black pepper to taste, adjusting to your preference.