Ingredients:

  • 1 lb fresh chicken livers, trimmed of connective tissue
  • 1 cup full-fat buttermilk
  • 1 tsp vinegar-based hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups peanut oil for frying

Instructions:

  1. Trim any green spots or membranes from the livers. Submerge the livers in a mixture of buttermilk and hot sauce for 30 minutes to neutralize metallic flavors.
  2. In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Remove livers from the buttermilk, allowing excess to drip off. Toss in the seasoned flour mixture, pressing firmly to adhere.
  4. Let them rest. Place the coated livers on a plate for 10 minutes. This allows the flour to hydrate so it sticks to the meat like glue.
  5. Heat 1 inch of oil in a cast iron skillet to 350°F (175°C). Carefully place livers in the oil without crowding the pan.
  6. Cover with a splatter screen and fry for 3–4 minutes per side until the exterior is deep mahogany and rigid.
  7. Remove the livers and place them on a wire cooling rack to maintain crispness through aeration.