Why do we soak chicken livers in milk?

Soaking chicken livers in milk is an old Southern technique that helps mellow their strong, iron-rich flavor. It also tenderizes the livers, giving them a smoother, silkier texture. For this southern fried chicken liver recipe , milk soaking is a key step you don’t want to skip-it turns bold into balanced.

What is the best way to fry chicken livers?

The best way to fry chicken livers is to soak them in milk, dredge in seasoned flour, and fry at 350°F in small batches until golden brown. You want a crispy crust and juicy center. Our recipe walks you through every step so your southern fried chicken liver recipe turns out perfect every time.

Do you rinse chicken livers before frying them?

Yes, you should rinse chicken livers gently under cold water before frying. This removes blood and impurities. Pat them dry before soaking in milk, then move on to coating and frying. Clean livers equal better taste and a smoother texture in your final dish.

Should I soak my liver in milk before frying?

Absolutely. Soaking your liver in milk for at least 30 minutes reduces bitterness and helps the livers cook more evenly. It’s the first secret behind a great southern fried chicken liver recipe . That soak makes all the difference between just okay and mouthwatering.

Southern Fried Chicken Liver Recipe

Name: Southern Fried Chicken Liver Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb chicken livers, trimmed and cleaned; 1 cup whole milk; 1 cup buttermilk; 1 large egg; 1½ cups all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional); Vegetable oil for frying

Description

A crispy, golden Southern fried chicken liver recipe soaked in milk, dipped in seasoned flour, and fried to tender perfection. Comfort food at its best.

Ingredients

Scale

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

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Instructions

Rinse and trim the chicken livers, removing sinew or green spots.
Soak livers in whole milk for 30–60 minutes in the fridge.
In a bowl, whisk together flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
In a separate bowl, whisk the buttermilk and egg until combined.
Heat vegetable oil to 350°F in a cast iron skillet or deep pan.
Remove livers from milk, dip them into the buttermilk-egg mixture, then dredge them in the seasoned flour.
Carefully fry in batches, 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain. Serve hot.

Notes

Don’t skip the milk soak—it removes bitterness and tenderizes.
Avoid overcrowding the pan to maintain oil temperature.
Keep finished livers warm in a 200°F oven if frying in batches.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snacks
Method: frying
Cuisine: southern

Nutrition

Serving Size: 4 oz
Calories: 280
Sugar: 1g
Sodium: 420mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 21g
Cholesterol: 310mg