Livers Or Gizzards Recipe

Prep livers

Trim any connective tissue, membranes, and visible greenish bile from the chicken livers. Rinse briefly under cold water and pat dry thoroughly with paper towels. Cut any very large lobes in half so pieces are roughly uniform in size (about 1–1.5 inches).

Place the trimmed livers in a bowl. Sprinkle 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tablespoon hot sauce (if using) over them. Toss to coat evenly.

In a separate bowl whisk together 1 cup buttermilk and 1 large egg until smooth. Pour the buttermilk mixture over the seasoned livers, cover, and refrigerate for at least 30 minutes and up to 2 hours. This tenderizes the livers and mellows strong flavors.

While livers marinate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow bowl or pie plate. Whisk to distribute spices evenly.

After marinating, remove livers from refrigerator. Working in batches, shake off excess buttermilk from each piece and dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface so each piece is well coated. Place coated livers on a rack or tray while you heat oil; let rest 5–10 minutes so the coating adheres.

Pour about 2 cups neutral oil into a heavy skillet or Dutch oven so it comes roughly 1 to 1.5 inches up the side. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and brown slowly (not burn immediately).

Fry the livers in a single layer without crowding the pan. Depending on size and pan, cook 3–6 minutes per batch, turning once, until the coating is crisp and deep golden and an instant-read thermometer in the center of a larger piece reads 160–165°F. Smaller pieces may finish closer to 3 minutes; do not overcook or livers will become grainy.

Use a slotted spoon to transfer fried livers to a wire rack set over a sheet pan or paper towels to drain. Lightly season with a pinch of salt immediately after frying.

Garnish with chopped fresh parsley and serve with lemon wedges and your choice of hot sauce or dipping sauce. Squeeze lemon over livers just before eating for brightness.