For serving:
Ranch dressing
Hot sauce
Honey mustard
Lemon wedgesPickles, optional
Step 1: Prepare the Chicken Livers
Place the chicken livers in a colander and carefully remove any visible connective tissue or unusually large pieces of fat. Rinse them briefly under cold running water if desired, then drain thoroughly.
Pat the livers very dry with paper towels. This step is important because excess moisture can cause the hot oil to splatter.
Place the cleaned livers in a bowl and pour the buttermilk over them. Add the salt, black pepper, garlic powder, paprika, and cayenne pepper. Stir gently so the
pieces are evenly coated.
Cover and refrigerate for at least 30 minutes. You can leave them for a few hours if you want a deeper seasoned flavor.
Step 2: Make the Crispy Coating
While the livers are soaking, prepare the flour mixture.
Combine the flour, cornmeal, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a shallow bowl. Mix thoroughly.
The cornmeal gives the coating an especially pleasant crunch, while the combination of paprika, garlic, onion, and pepper adds plenty of flavor.
Remove the livers from the buttermilk
one at a time, allowing excess liquid to drip off. Place each piece into the seasoned flour.
Press the flour mixture gently onto the liver so the coating sticks well. For an even thicker crust, dip the coated liver briefly back into the buttermilk and then give it a second coating of seasoned flour.
Place the breaded pieces on a clean tray while you finish coating the remaining livers.
Step 3: Heat the Oil
Pour enough oil into a heavy, deep skillet or Dutch oven to allow the chicken livers
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Heat the oil to approximately 350°F (175°C). A cooking thermometer is extremely helpful because maintaining the proper temperature gives you a crisp coating without excessively darkening the outside.
Do not fill the pan too full. Fry the livers in batches if necessary. Adding too many pieces at once can dramatically lower the oil temperature and produce greasy, soggy breading.
Step 4: Fry Until Golden and Fully Cooked
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