Ingredients:

  • 1 lb (450g) Fresh Chicken Livers, trimmed and cleaned
  • 1 cup (240ml) Buttermilk (full fat recommended)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup (120g) All-Purpose Flour
  • 1/4 cup (30g) Cornstarch
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cayenne Pepper (optional)
  • 2–3 cups Neutral High Smoke Point Oil (for shallow frying)
  • Zest of 1 medium Lemon
  • Fresh Flat-leaf Parsley, chopped (for garnish)
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Thoroughly clean the chicken livers, removing any discoloured spots, connective tissue, or large veins. Pat them completely dry.
  2. Marinate: Combine the cleaned livers, buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 1 hour, up to 4 hours.
  3. Prepare Coating: In a separate shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, thyme, salt, and cayenne (if using).
  4. Heat Oil: Pour oil into the skillet to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the oil reaches 350°F (175°C).
  5. Dredge: Working in small batches, remove the livers from the buttermilk, allowing excess to drip off. Toss them vigorously in the flour mixture until fully coated, shaking off the excess flour.
  6. Fry: Carefully place the coated livers into the hot oil, ensuring they are not touching. Fry for 2.5 to 4 minutes per side until deeply golden brown and crisp.
  7. Check Doneness: Livers are done when the exterior is crisp and the internal temperature reaches 160°F (71°C).
  8. Drain & Finish: Remove the livers with a slotted spoon and immediately place them on a wire rack set over a baking sheet. Sprinkle generously with flaky sea salt while still hot.
  9. Serve: Once all batches are cooked, transfer to a serving platter. Immediately sprinkle over the fresh lemon zest and chopped parsley. Serve piping hot.