Entree: United States – Tennessee, Southern United States – Fried Chicken Livers

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 1/2 lb (680 g) chicken livers, trimmed, halved if large
- 1 cup (240 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (e.g., Texas Pete or Frank's)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1/2 tsp (2 g) cayenne pepper
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal, fine
- 1 tsp (4 g) paprika
- 1 tsp (3 g) garlic powder
- 2 large eggs
- 1/4 cup (60 ml) milk
- Vegetable oil for frying, about 4 cups (950 ml)
- For peppered pan gravy:
  - 2 tbsp (30 g) unsalted butter
  - 2 tbsp (16 g) all-purpose flour
  - 1 1/2 cups (360 ml) low-sodium chicken stock
  - 1/2 cup (120 ml) whole milk or buttermilk
  - Salt and black pepper to taste, extra cayenne optional
- For creamy mashed potatoes (starch):
  - 2 lb (900 g) Russet potatoes, peeled and cut into 1-2 inch pieces
  - 4 tbsp (57 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed
  - Salt and black pepper to taste
- For quick vinegar slaw (vegetable):
  - 4 cups (360 g) shredded green cabbage
  - 1 medium carrot, grated (approx. 70 g)
  - 3 tbsp (45 ml) apple cider vinegar
  - 2 tbsp (30 ml) neutral oil (vegetable or canola)
  - 1 tbsp (15 ml) granulated sugar
  - 1/2 tsp (3 g) salt
  - Freshly ground black pepper to taste
- Optional: extra hot sauce for serving

Instructions

Short Description:
Crispy, seasoned chicken livers marinated in buttermilk, breaded in a seasoned flour-and-cornmeal mix, and deep-fried until golden, served as a complete Southern plate with creamy mashed potatoes, tangy quick slaw, and peppered pan gravy. Finish with hot sauce or country gravy, per Tennessee preference.

Regional Notes:
This Tennessee version uses a buttermilk marinade, a seasoned flour-and-cornmeal dredge for a crunchy exterior, and is commonly served with peppered white gravy or hot sauce. The platter includes mashed potatoes and a bright vinegar slaw so the dish stands as a full Southern entree rather than a small appetizer.

1. Rinse and trim chicken livers of connective tissue and excess fat; pat dry with paper towels. Place in a bowl and stir in buttermilk, hot sauce, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Cover and refrigerate 30–60 minutes.
2. Meanwhile, start the mashed potatoes: place potatoes in a large pot, cover with cold water, add 1 tsp (5 g) salt, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain well.
3. While potatoes cook, make the quick slaw: in a bowl combine shredded cabbage, grated carrot, apple cider vinegar, oil, sugar, 1/2 tsp (3 g) salt, and a few grinds of black pepper. Toss and let sit refrigerated to mellow while you finish other components.
4. Mash drained potatoes with butter and warmed milk until smooth but still slightly rustic; season with salt and pepper to taste. Keep warm.
5. Set up a dredging station: in a shallow bowl whisk eggs and milk together. In a wide plate or bowl combine flour, cornmeal, paprika, garlic powder, cayenne, and remaining 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Remove livers from buttermilk, letting excess drip off; dredge each liver first through the flour-cornmeal mix, then through the egg wash, and again lightly through the flour-cornmeal for a double coating. Place on a wire rack while heating oil.
6. Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) (oil should be about 2–2 1/2 inches deep). If you don't have a thermometer, test with a pinch of flour — it should sizzle immediately and brown in ~60 seconds.
7. Fry livers in batches without overcrowding, 3–4 minutes per side, until the coating is deep golden and crisp and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while frying remaining batches.
8. Make the peppered pan gravy: wipe out most of the frying oil from a skillet, leaving 1–2 tbsp of drippings; add butter over medium heat. Once melted, whisk in 2 tbsp (16 g) flour and cook 1–2 minutes until lightly golden. Gradually whisk in chicken stock, then milk, scraping up any browned bits from the pan. Simmer 3–5 minutes until thickened. Season with salt, 1/4–1/2 tsp black pepper, and a pinch of cayenne if desired.
9. To serve as an entree plate: spoon a generous portion of mashed potatoes onto each plate, place a mound of quick slaw beside it, and arrange 6–8 fried livers (approx. 3–4 oz/85–115 g each portion) on top or alongside the potatoes. Ladle warm peppered gravy over the potatoes and a few livers, and pass extra hot sauce at the table.
10. Leftovers: store fried livers and sides separately; reheat livers briefly in a 350°F (175°C) oven to crisp, and rewarm gravy on low, thinning with stock or milk as needed.