Fried Chicken Livers with Peppered Gravy
Buttermilk-soaked chicken livers fry up crisp and tender, then get smothered in a black pepper cream gravy for an old-school supper.
Fried chicken livers were a Friday night staple long before they became a novelty, cheap and rich and deeply satisfying when done right. The trick is not overcooking them — a quick soak in buttermilk tames any strong flavor, and a hot skillet keeps the inside tender while the crust turns deep golden. Smothered in peppery gravy over rice, they eat like a completely different animal.
Ingredients
- 1 pound chicken livers, trimmed
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, divided, plus more for the gravy
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, for the gravy
- 1 1/2 cups whole milk
- Cooked white rice, for serving
Instructions
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1
Soak the liversPlace the chicken livers in a bowl, cover with buttermilk, and refrigerate for 45 minutes to mellow their flavor.
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2
Season the dredgeIn a shallow dish, whisk together the flour, salt, 1/2 teaspoon black pepper, and cayenne.
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3
Dredge and restLift the livers from the buttermilk, letting excess drip off, then dredge in the seasoned flour and set on a plate for 5 minutes to help the coating adhere.
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4
Fry until goldenHeat 1/2 inch of oil in a skillet to 350°F and fry the livers in batches for 2 to 3 minutes per side, until golden and just cooked through with a slightly pink center; drain on a paper-towel-lined plate.
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5
Make the gravyPour off the frying oil, wipe the skillet, and melt the butter over medium heat, then whisk in the gravy flour and cook for 1 minute until light golden.
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6
Whisk in milkGradually whisk in the milk and simmer, stirring often, for 4 to 5 minutes until thickened, then season generously with black pepper and salt to taste.
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7
Serve smotheredSpoon the peppered gravy over the fried livers and serve immediately over rice.
Do not overcook the livers past a hint of pink in the center or they'll turn tough and grainy instead of tender.
Chicken livers are best eaten fresh, but leftovers keep covered in the fridge for up to 2 days and reheat gently in a skillet over low heat.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
