Crispy Deep-Fried Chicken Livers
A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior.
Ingredients
- 1 pound chicken livers
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for deep frying
Directions
Trim the chicken livers of any connective tissue or fat, then cut the livers in half. Combine the buttermilk and 1 tablespoon of hot sauce in a medium bowl, then add the trimmed chicken livers. Marinate the chicken livers in the refrigerator for at least 1 hour.