Chicken Livers With Bread & Butter Recipe

Prepare livers

Trim any connective tissue, membrane or large fat pieces from the chicken livers. Pat them dry thoroughly with paper towels. If pieces are large, cut them into 1–1.5 inch bite-sized pieces to ensure even cooking.

Marinate briefly

In a bowl, whisk the buttermilk and egg until combined. Add the trimmed livers, press to submerge, and let rest 15–30 minutes in the refrigerator. This tenderizes and mellows the livers' flavor.

Make seasoned flour

In a shallow dish, combine 1 cup flour, cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Mix thoroughly so the seasoning is evenly distributed.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of 1.5–2 inches (about 3–4 cups depending on your vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread or a pinch of flour sizzles and browns slowly when dropped in.

Dredge and fry

Remove livers from the buttermilk mixture, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to adhere. Shake off excess flour. Fry in batches—do not overcrowd—about 2.5–3.5 minutes per side depending on size, until the coating is golden brown and an internal temperature of 160°F (71°C) is reached. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) if needed.

Make a roux

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 1.5–2 minutes until the mixture is golden and the raw flour smell is gone (this is a blond roux).

Add liquid

Gradually whisk in 2 cups chicken stock, pouring a little at a time and whisking to remove any lumps. Bring the mixture to a gentle simmer.

Finish gravy

Simmer the gravy for 4–6 minutes until slightly thickened. Stir in 1 tsp Worcestershire sauce, 1/4 cup heavy cream (if using), and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If gravy is too thick, thin with up to 2–4 tbsp additional stock.

Combine with livers

Gently fold the fried livers into the gravy to coat, or spoon gravy over the plated livers. Heat together for 1–2 minutes to marry flavors but avoid prolonged simmering which can toughen the livers.

Prepare bread

Butter each slice of bread lightly on one side with the 2 tbsp softened butter. Toast the buttered side in a skillet over medium heat or under a broiler until golden and crisp (about 1–2 minutes per side in a skillet). Cut slices in half if desired.

Plate and serve

Place toasted bread on plates, arrange fried livers on top or alongside, and spoon hot gravy over the livers and bread. Sprinkle chopped parsley and serve with lemon wedges if using. Serve immediately so the bread soaks up some gravy but remains slightly crisp.