If you’re looking for a dish that’s crispy, bold, and irresistibly savory, Fried Chicken Livers with New Mexico Chilies deserves a spot on your table. This Southwestern-inspired recipe takes humble chicken livers and transforms them into golden bites of perfection with a crunchy crust, a gentle heat, and a surprisingly tender inside. The smoky flavor of the chilies mingles beautifully with the rich goodness of the livers, making this a true flavor adventure for anyone ready to elevate their appetizer or main course game. Whether you’re a fried chicken liver devotee or trying them for the first time, the combination of textures and the kick from those famous New Mexico chilies will have you reaching for just one more bite, every single time.
Ingredients You’ll Need
Everything about Fried Chicken Livers with New Mexico Chilies starts with fresh, simple ingredients that bring flavor and a bit of Southwestern magic to your plate. Each component has a special job—whether it’s for tenderness, spice, crunch, or that essential golden color—so don’t skip a thing!
- Chicken livers (1 pound, trimmed and patted dry): Fresh livers are the star; trimming and drying is essential for the best texture.
- Buttermilk (1 cup): Gives the livers a mild tang and works wonders to tenderize and mellow any strong flavors.
- All-purpose flour (1 cup): The base of your crispy coating; feel free to swap for gluten-free if needed.
- Smoked paprika (1 teaspoon): Brings a gentle smokiness that pairs perfectly with the chilies.
- Garlic powder (1/2 teaspoon): For a subtle, aromatic depth in every bite.
- Salt (1/2 teaspoon): Essential for seasoning both the livers and the crunchy crust.
- Black pepper (1/2 teaspoon): Adds just enough warmth and livens up the other spices.
- New Mexico dried chilies (2, seeds removed and crushed): Brings authentic Southwestern flavor and a bit of earthy heat; adjust more or less for your spice preference.
- Vegetable oil (for frying): Provides that crunchy, golden finish we all crave.
- Lemon wedges (optional): Their brightness cuts the richness beautifully—highly recommended!
- Chopped fresh parsley (for garnish): Gives a burst of color and a fresh herbal touch on top.
How to Make Fried Chicken Livers with New Mexico Chilies
Step 1: Soak the Chicken Livers
Place the trimmed chicken livers in a bowl and cover them completely with buttermilk. Let them soak for at least 30 minutes in the fridge—overnight is even better if you have time. This simple step not only softens the texture but also mellows any intensity, ensuring every bite of Fried Chicken Livers with New Mexico Chilies comes out tender and flavorful.
Step 2: Mix Your Seasoned Flour
In a shallow dish, blend the all-purpose flour, smoked paprika, garlic powder, salt, black pepper, and the crushed New Mexico chilies. This flour mixture is where all that signature crunch and southwestern flavor starts, so mix everything thoroughly for even seasoning on every piece.
Step 3: Dredge the Livers
Take each liver out of the buttermilk, letting the excess drip off so you don’t end up with clumpy coating. Dredge the livers in your seasoned flour mixture, coating them on all sides. A generous but not overloaded dusting helps them fry up with just the right amount of crunch for your Fried Chicken Livers with New Mexico Chilies.
Step 4: Fry Until Golden
Heat about an inch of vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat. When the oil shimmers (a little flour should sizzle when it hits the oil), carefully add your floured livers in batches. Fry for 3 to 4 minutes per side, turning carefully, until the outside is a perfect golden brown and the inside stays tender. Be sure not to crowd the pan, so each piece ends up crisp and not greasy.
Step 5: Drain and Garnish
Once the livers are cooked, transfer them to a paper towel-lined plate to catch any excess oil. While they’re still piping hot, sprinkle with chopped parsley and, if you love a bright finish, add a squeeze of lemon. Serve your Fried Chicken Livers with New Mexico Chilies right away for the best texture and flavor.
How to Serve Fried Chicken Livers with New Mexico Chilies
Garnishes
A shower of fresh parsley across the top boosts both looks and flavor, while lemon wedges provide a citrusy zing that instantly brightens the richness of these livers. Don’t skip these touches—they turn your Fried Chicken Livers with New Mexico Chilies into a true showstopper for the table.
Side Dishes
Pair these livers with crusty bread to soak up any juices, or serve atop a simple, peppery salad for something lighter. Roasted potatoes or creamy grits also make excellent partners, rounding out this dish for a hearty, comforting meal.
Creative Ways to Present
Get playful with presentation: pile the livers on a rustic wooden platter with plenty of lemon and herbs, or slide them onto cocktail skewers for an appetizer that’s easy to grab at a party. Fried Chicken Livers with New Mexico Chilies even shine when layered in a warm tortilla with salsa for a modern Southern taco twist!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and that’s a big if), store your cooked Fried Chicken Livers with New Mexico Chilies in an airtight container in the refrigerator for up to two days. Keeping them as dry as possible helps preserve the crispy texture.
Freezing
While nothing beats them fresh, you can freeze the cooked livers. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents sticking and makes it easy to grab just what you need for a quick bite later.
Reheating
For the crispiest results, reheat leftover Fried Chicken Livers with New Mexico Chilies in a hot oven (around 400°F) for 8-10 minutes. An air fryer works wonders too if you have one. The microwave is quick but will soften the coating, so avoid it if you’re after that original crunch.
FAQs
How spicy are Fried Chicken Livers with New Mexico Chilies?
They have a gentle to moderate level of spice, mainly from the crushed New Mexico chilies, which add a warm, earthy heat. You can easily adjust the amount of chilies to match your desired spice level, or even use milder varieties if preferred.
Can I use a different type Appetizer, Main Dish
Absolutely! While New Mexico chilies have a unique flavor, you can substitute with other dried chilies like ancho or guajillo. Be aware that the flavor profile might change slightly, but your Fried Chicken Livers with New Mexico Chilies will still be delicious.
What’s the secret to super crisp fried chicken livers?
The key is to make sure the livers are well dried before soaking in buttermilk, then coat them evenly but lightly in the seasoned flour. Frying in hot oil and not overcrowding the pan ensures each piece gets beautifully golden and crisp.
Do I need to soak the livers in buttermilk overnight?
Soaking overnight tenderizes the livers and mellows any strong flavor, but even a quick 30-minute soak will make a big difference. If you’re pressed for time, don’t skip it—just soak as long as you can manage for best results.
Can I make Fried Chicken Livers with New Mexico Chilies gluten free?
Yes! Substitute the all-purpose flour for your favorite gluten-free blend. The spices and chilies will still shine, giving you all the crunch and flavor without the gluten.
Final Thoughts
With their golden crust, tender inside, and a hit of Southwestern spice, Fried Chicken Livers with New Mexico Chilies is an unforgettable way to treat yourself and your loved ones to something special. Don’t be surprised if this dish earns a permanent spot in your rotation! Give it a try and get ready to fall for crispy, spicy, utterly satisfying flavor in every bite.
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Fried Chicken Livers with New Mexico Chilies Recipe
- Total Time: 30 minutes plus soaking time
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of tender fried chicken livers coated in a crispy seasoned crust with a hint of smoky heat from New Mexico chilies. This dish is a perfect balance of savory and spicy, ideal for a hearty appetizer or main course.
Ingredients
Chicken Livers:
- 1 pound chicken livers, trimmed and patted dry
Buttermilk Mixture:
- 1 cup buttermilk
Seasoned Flour:
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 New Mexico dried chilies, seeds removed and crushed
Other:
- Vegetable oil for frying
- Lemon wedges for serving (optional)
- Chopped fresh parsley for garnish
Instructions
- Soak the Chicken Livers: Place chicken livers in buttermilk to tenderize, refrigerate for at least 30 minutes.
- Prepare Seasoned Flour: Mix flour, paprika, garlic powder, salt, pepper, and crushed chilies in a dish.
- Fry: Dredge livers in seasoned flour, fry in hot oil until golden and cooked through.
- Serve: Drain on paper towels, garnish with parsley and lemon wedges.
Notes
- Serve with crusty bread or over a simple salad for a complete meal.
- Adjust chili amounts to suit your spice preference.
- Prep Time: 15 minutes plus soaking time
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 pound
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 420mg
