Fried Chicken Livers Recipe
with Horseradish Sauce
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Ingredients
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Chicken Livers
Horseradish Sauce
Method
Preparing Chicken Livers
- 1
Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue.
- 2
Place the cleaned chicken livers in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or up to overnight).
Making the Horseradish Sauce
- 3
In a small bowl, combine the prepared horseradish, sour cream, lemon juice, salt, and black pepper. Mix well until smooth.
- 4
Cover and refrigerate the sauce until ready to serve.
Frying the Chicken Livers
- 5
In a shallow bowl, mix the flour, salt, black pepper, paprika, and garlic powder.
- 6
Heat the vegetable oil in a large skillet over medium-high heat until hot (about 350°F or 175°C).
- 7
Remove the chicken livers from the buttermilk and let the excess drip off. Dredge the livers in the flour mixture, coating them evenly.
- 8
Carefully place the coated livers in the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- 9
Use a slotted spoon to transfer the fried livers to a paper towel-lined plate to drain any excess oil.
Serving
- 10
Serve the fried chicken livers hot with the horseradish sauce on the side for dipping.