Rinse the chicken livers under cold water and pat them dry using paper towels.

Trim any excess fat or connective tissue for a cleaner texture.

In a bowl, combine buttermilk and hot sauce. Soak the chicken livers in the mixture for at least 10 minutes (or up to 1 hour for extra tenderness).

In a separate bowl, mix flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper.

Remove the livers from the buttermilk, allowing excess to drip off.

Dredge each liver in the flour mixture, pressing lightly to ensure an even coating.

Heat oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it reaches 350°F.

Carefully add the coated livers in batches, avoiding overcrowding.

Fry for 3-4 minutes per side or until golden brown and crispy.

Transfer fried livers to a plate lined with paper towels to drain excess oil.

Serve hot with dipping sauces like ranch, honey mustard, or spicy remoulade.

Pair with coleslaw, mashed potatoes, or biscuits for a classic Southern meal.

Garnish with fresh parsley or a squeeze of lemon for added flavor.

Tips for the Best Fried Chicken Livers

Soaking in buttermilk tenderizes the livers and reduces any strong flavor.

Use a thermometer to maintain the correct oil temperature for a crispy texture.

Let coated livers rest for 5 minutes before frying to help the coating adhere better.

For extra crunch, double-coat by dipping in buttermilk again before re-dredging in the flour mixture.

Enjoy your Southern Fried Chicken Livers with friends and family, and savor the crispy, flavorful bite of this classic Southern delicacy!