MY KENTUCKY FRIED CHICKEN LIVERS

1  pound chicken livers

1 cup buttermilk (could use regular milk)

1 cup self-rising flour (could use all-purpose)

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

pinch cayenne or a few drops hot sauce, Optional

1/8 teaspoon cumin, Optional

cooking oil (I use Canola and about 1/2 cup)

Put the chicken livers in the buttermilk and let soak for about 3 or 4 minutes. Mix flour, garlic powder, salt,  pepper, cayenne and cumin in a shallow bowl.  Dredge chicken liver in flour until totally covered. Heat oil in skillet. Fry livers turning often until crispy. Remove from skillet and drain.  We like chicken livers with gravy or honey mustard sauce. Recipes for both below.  Enjoy!

 

Gravy from Drippings:

If you have any flour left over from dredging the livers put it in the drippings left in the frying pan.  You need about 1/4 cup flour. I leave the crumbs in the skillet with the drippings, add the flour and stir to soak up the oil.  Add about 1 1/2 cups milk and a teaspoon black pepper.  Bring to a boil, stirring to keep from burning and cook until gravy thickens to desired consistency.  Serve over chicken livers. Makes about 1 1/2 cups of gravy.

Click for recipe for Honey Mustard Sauce.

Be sure and PIN Kentucky Fried Chicken Livers for later:

Click here to follow us on Instagram.

Are you reading our digital magazine, Front Porch Life? Join 1000’s of others who are loving our premium content! It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.