Crispy on the outside, creamy and tender on the inside, these Southern-style fried chicken livers are a comforting classic. Soaked in buttermilk and dredged in seasoned flour, they're pan-fried to golden perfection and served with sweet caramelized onions.
Prep45 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
475cal
35gprotein
33gcarbs
Ingredients
680 g Chicken Livers (cleaned and trimmed of connective tissue)
240 ml Buttermilk
125 g All-Purpose Flour
1 tsp Paprika (sweet or smoked)
1 tsp Garlic Powder
1 tsp Onion Powder
1.5 tsp Salt
1 tsp Black Pepper (freshly ground)
0.25 tsp Cayenne Pepper (optional, for a little heat)
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Fried Chicken Livers, Laccha Pyaaz, Brown Gravy and Steamed Basmati Rice
Iron-boosting fried chicken livers with aromatic onions & gravy over fluffy rice. A hearty, comforting meal, mom's recipe style!
This southern dish is perfect for dinner. With 904.6400000000001 calories and 42.77g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
(for shallow frying)
1 large Yellow Onion (thinly sliced)
2 tbsp Butter
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Soak the Livers (30 mins)
Place the cleaned and trimmed chicken livers in a medium bowl.
Pour the buttermilk over them, ensuring they are fully submerged. Stir gently.
Let the livers soak for at least 30 minutes (or up to 2 hours in the refrigerator). This step is crucial for mellowing the flavor and ensuring tenderness.
2
Prepare the Seasoned Flour (2 mins)
While the livers soak, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper in a shallow dish or a large resealable bag.
Whisk or shake until the seasonings are evenly distributed.
3
Dredge the Livers (5 mins)
Remove the livers from the buttermilk one by one, allowing excess buttermilk to drip off. Do not rinse them.
Place the livers in the seasoned flour and toss gently to coat them completely. Shake off any excess flour and set them on a plate.
4
Fry the Chicken Livers (8-10 mins)
Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it shimmers, about 350°F (175°C).
Carefully place the dredged livers in the hot oil in a single layer. Do not overcrowd the pan; work in batches if necessary to maintain the oil temperature.
Fry for 3-4 minutes per side, until golden brown and crispy. The inside should be just barely pink for the creamiest texture. Avoid overcooking.
Use a slotted spoon to transfer the cooked livers to a wire rack to drain excess oil.
5
Caramelize the Onions (5-7 mins)
Carefully pour out all but 2 tablespoons of oil from the skillet. Reduce the heat to medium.
Add the butter to the skillet and let it melt. Add the sliced onions and cook, stirring occasionally, until they are soft, sweet, and lightly caramelized, about 5-7 minutes.
6
Serve (1 min)
Arrange the hot fried chicken livers on a serving platter.
Top with the warm caramelized onions and garnish with fresh chopped parsley.
Serve immediately for the best crispy texture.
4
Serving size: 1 serving
27cal
1gprotein
6gcarbs
0gfat
Ingredients
2 medium Red Onion (about 250-300g total)
1 cup Ice Cubes (for soaking the onions)
4 cup Water (cold, for soaking)
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
1 tsp Chaat Masala
0.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (finely chopped)
1 pc Green Chili (optional, finely chopped)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Carefully separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3
Drain and Dry
Drain the onions thoroughly in a colander, shaking off as much water as possible.
Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
