Southern Fried Chicken Livers: Crispy, Tender, and Full of Flavor

Ingredients – Straight from a Southern Pantry

• 1 pound chicken livers
  (Fresh is best, but frozen will do in a pinch. Be sure they’re cleaned and ready to go!)
• 1 cup buttermilk or regular milk
  (Buttermilk adds that classic Southern tang and tenderizes the livers just right.)
• 1 cup self-rising flour
  (Can’t find self-rising? All-purpose flour works, but self-rising gives you a fluffier crunch.)
• 1 teaspoon garlic powder
  (A touch of savory flavor that pairs perfectly with Southern spices.)
• 1 teaspoon black pepper
  (Because no Southern kitchen is complete without a dash of black pepper.)
• 1 teaspoon salt
  (For that just-right seasoning.)
• Pinch of cayenne pepper or a few drops of hot sauce
  (Southern cooking loves a little heat, but this is optional for those who prefer mild.)
• 1/8 teaspoon cumin (optional)
  (Not strictly traditional, but it adds a warm undertone that works well here.)
• Cooking oil
  (Use a good frying oil like vegetable or peanut oil. Bonus points if it’s bacon grease!)

How to Fry Chicken Livers the Southern Way