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How to Cook Chicken Livers And Gizzards Perfectly for a Southern-Style Dinner - Crispy, Tender, and Full of Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 1 pound chicken livers, trimmed
  • 1 pound chicken gizzards, cleaned
  • 2 cups buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 2 cups low-sodium chicken broth (for simmering gizzards)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt, plus more to finish
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • Neutral frying oil (peanut, canola, or vegetable)
  • Hot sauce and lemon wedges, for serving

Instructions
 

  • Prep the livers: Rinse gently and pat dry. Trim any green spots or visible connective tissue. Place in a bowl with buttermilk. Chill 30–60 minutes. This keeps them moist and mild.
  • Pre-tenderize the gizzards: Rinse and trim any silver skin. Add to a pot with chicken broth and enough water to cover by 1 inch. Bring to a gentle simmer, not a rolling boil.
  • Simmer low and slow: Cook gizzards 45–60 minutes, partially covered, until a fork slides in with some resistance but not rubbery. They should feel springy, not tough. Drain and cool slightly.
  • Make the seasoned dredge: In a large bowl, whisk flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Taste a pinch—if it’s bland, add a little more salt.
  • Set up a breading station: Beat eggs in a shallow bowl. Keep your buttermilk-soaked livers nearby. Place the dredge in a separate wide dish. Line a tray with a wire rack.
  • Heat the oil: Pour 1 to 1.5 inches of oil into a deep cast-iron skillet or Dutch oven. Heat to 350°F. Keep a thermometer in the oil for accuracy.
  • Bread the gizzards: Pat the simmered gizzards dry. Dip in egg, then toss in dredge, pressing the coating on. Shake off excess. Set on the rack to rest 5 minutes for a better crust.
  • Fry the gizzards: Work in batches. Fry 4–6 minutes total, turning once, until deep golden and crisp. Keep the oil between 325–350°F. Move finished gizzards to a clean rack and sprinkle with salt.
  • Bread the livers: Remove livers from buttermilk, let excess drip off. Toss in dredge, pressing gently. Handle lightly to avoid tearing.
  • Fry the livers: Lower into the oil carefully. Fry 2–3 minutes per side, just until the crust is golden and the centers are slightly pink to medium. Overcooking makes them chalky. Salt immediately.
  • Rest and serve: Let everything rest 3–5 minutes on the rack to set the crust. Serve hot with hot sauce, lemon, and classic sides like mashed potatoes, coleslaw, or biscuits.
  • Optional gravy: Reserve 2 tablespoons of the frying oil. Whisk in 2 tablespoons flour until blond. Add 1.5 cups warm broth, whisk until smooth and thick. Season with salt, pepper, and a splash of hot sauce.