Livers & Gizzards from Golden Chick feature tender, seasoned chicken livers and gizzards, fried to a golden crisp exterior that delivers a savory and crunchy bite, perfect for a flavorful snack or hearty appetizer.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Sheet pans
- Paper towels
- Thermometer
- Measuring cups and spoons
- Whisk
- Storage containers
Ingredients
- 1 lb (450g) chicken livers
- 1 lb (450g) chicken gizzards
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- Vegetable oil (for frying)
Chicken livers and gizzards should be fresh and thoroughly cleaned to ensure the best texture and flavor in your dish. Soaking the livers and gizzards in buttermilk helps tenderize the meat while reducing any strong odors. Use a combination of all-purpose flour and cornmeal for the coating to achieve a crispy and golden exterior when fried. Seasoning with garlic powder, onion powder, paprika, black pepper, cayenne pepper, and salt enhances the savory profile critical to matching the original taste. Your Golden Chick copycat Livers & Gizzards will have a perfectly seasoned, crunchy bite that closely replicates the popular snack.
Instructions
- Rinse chicken livers and gizzards; pat dry with paper towels.
- Place livers and gizzards in a mixing bowl; pour buttermilk over them and toss to coat.
- Cover and marinate in the refrigerator for at least 1 hour.
- In a separate bowl, whisk together flour, cornmeal, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and salt.
- Preheat deep fryer to 350°F (175°C).
- Remove livers and gizzards from buttermilk, allowing excess to drip off.
- Dredge pieces in the seasoned flour-cornmeal mixture, coating thoroughly.
- Place coated pieces on a sheet pan.
- Working in batches, carefully lower chicken livers and gizzards into the hot oil using fry baskets.
- Fry for 3–5 minutes, turning as needed, until golden brown and crispy.
- Use tongs to transfer cooked pieces to a sheet pan lined with paper towels to drain excess oil.
- Check internal temperature to ensure it reaches at least 165°F (74°C).
- Serve hot as a snack or appetizer.
Substitution
Golden Chick copycat Livers & Gizzards can be substituted with turkey livers and gizzards for a slightly different, yet equally rich flavor. When frying, ensure your oil temperature is maintained between 350degF and 375degF for a crisp exterior without overcooking. If buttermilk is unavailable, you can use a mixture of milk and a splash of lemon juice or vinegar to tenderize the chicken pieces similarly. For a gluten-free option, replace the all-purpose flour with rice flour or a chickpea flour blend, adjusting the seasoning to taste. Your prepared livers and gizzards are best enjoyed fresh but can be stored in airtight containers in the refrigerator for up to two days without sacrificing texture.
Tips
Make sure to pat chicken livers and gizzards completely dry before marinating to ensure the coating sticks properly. Use a reliable thermometer to maintain the oil temperature at 350degF (175degC), preventing greasy or undercooked pieces. Avoid overcrowding the fryer baskets to ensure even cooking and crispiness. Remember to check the internal temperature of your livers and gizzards reaches 165degF (74degC) for safe consumption.
Nutritions
Chicken livers and gizzards are nutrient-dense, offering high-quality protein essential for muscle repair and immune function. They provide significant amounts of iron, which supports oxygen transport in your blood, and vitamin A, crucial for eye health and immune response. The frying process adds fats and calories, so balancing portion size is key to enjoying this crispy treat without overindulging. Incorporating these organ meats into your diet can boost nutrient intake while delivering rich, savory flavors.
Storage
Store leftover livers and gizzards in airtight containers once they have cooled to room temperature, then refrigerate promptly to maintain freshness. Consume refrigerated pieces within 2-3 days for optimal flavor and safety, reheating them in an oven or air fryer to retain their crispiness. Avoid storing them at room temperature for extended periods to prevent bacterial growth and food spoilage.
Variation or Alternatives
For variation, you can substitute buttermilk with a mixture of plain yogurt and a splash of lemon juice to tenderize the livers and gizzards while adding a tangy flavor. Consider swapping some of the all-purpose flour for rice flour or chickpea flour to achieve an extra crispy coating. You may also experiment with adding fresh herbs like thyme or rosemary to the flour mixture for an aromatic twist. Your cooking temperature should be monitored closely using a thermometer to maintain consistent oil heat and ensure evenly cooked pieces.
Allergies
Chicken livers and gizzards are common allergens for individuals with poultry allergies, and cross-reactivity with other bird meats may occur. The breading contains wheat flour and cornmeal, which can trigger reactions in people with gluten or corn allergies. Your sensitivity to spices like garlic, onion, or cayenne should also be considered before enjoying this dish.
Why this recipe?
Golden Chick's Livers & Gizzards menu stands out for its perfectly seasoned, tender chicken pieces that deliver a flavorful and satisfying bite. The dish is crafted using fresh, high-quality ingredients and a unique blend of spices that creates a distinct Southern taste experience. Fans appreciate the crispy exterior paired with juicy interiors, offering a texture contrast that is both comforting and indulgent. Trying to make a copycat version allows you to recreate this authentic flavor at home, ensuring your meals capture the same beloved essence.