Name: Information
Prep time: 10 min
Cook time: 20 min

Bring bold Southern flavor to your kitchen with this Nashville hot chicken livers recipe —a fiery, crispy, and nutrient-packed comfort food. The chicken livers are first marinated in a tangy mix of buttermilk, pickle juice, and hot sauce, which keeps them tender while infusing flavor. After a light dredge in seasoned flour and egg, the livers are pan-fried to golden perfection, then oven-finished for extra crispiness. Tossed in a rich Nashville hot sauce made with avocado oil, cayenne, paprika, and Pluck organ-based seasoning, they’re smoky, spicy, and deeply satisfying. Pair them with cooling dill pickles, mac and cheese, hand-cut fries, or slaw, and you’ve got a Southern-inspired dish that balances heat, crunch, and comfort while sneaking in nutrient-dense organ meats.

Prep time

10 min

Cook time

20 min

Servings

Ingredients

FOR THE SAUCE

1 cup organic avocado oil
1 tbsp Pluck seasoning
2 tsp brown sugar
1/2 tsp organic garlic powder
1 tsp organic paprika
2 tsp organic chili powder
3 tsp organic cayenne powder
1 tsp Louisiana style hot sauce

CHICKEN LIVER MARINADE

1 cup buttermilk
1/4 pickle juice
2 tbsp Pluck seasoning
1 tbsp Louisiana style hot sauce
1/2 lb organic chicken livers

FLOUR DREDGE

3 cup white rice flour
1/2 cup corn starch
Himalayan salt
Pepper
2 pasture-raised eggs

FOR FRYING

Avocado oil, about 1-2 cups

Directions

Step 1

In a medium saucepan, combine all sauce ingredients over low heat until well incorporated. Set aside.

Step 2

Let chicken livers marinate in marinade mixture for a minimum 30 minutes and up to 12 hours.

Step 3

To batter: Dip each liver into flour mixture, followed by egg mixture, then back into the flour mixture. Be sure to shake off excess flour after each round. Set aside. Repeat process for remaining livers.

Step 4

In a heavy bottom saute pan, over medium high heat, add avocado oil until it covers an inch to inch and half of the pan.

Step 5

Pan fry chicken livers until golden brown on both sides. Roughly 2 minutes on each side.

Step 6

After the livers are fried, place them on a wire rack on a sheet tray. Bake at 375 degrees F for roughly 10-15 minutes, depending on liver sizes.

Step 7

Remove from the oven. Thoroughly coat livers with sauce mixture in a medium bowl.

NOTE:

For this recipe, the heat level can be toned down by using less cayenne powder. If Nashville hot sauce isn’t your thing, you can also make this using your favorite buffalo sauce instead.
Serving with an extra crisp dill pickle is a must for this recipe as the acidity of the pickle helps to cut the bold flavor of the sauce.
This dish is best served with any of your classic comfort food sides such as gluten-free mac and cheese, hand cut french fries or coleslaw.

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Crispy Nashville Hot Chicken Livers with Buttermilk Marinade