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
Scale
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
