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Southern Fried Chicken Livers

 

In this post I’m sharing a tried and true Southern Fried Chicken Livers recipe.

Southern Fried Chicken Livers! Love them or hate them? I happen to love them and have since I was a child. I wasn’t even tricked into eating them. I knew exactly what they were and have liked them ever since my first crunchy bite.
 
 
That being said, I’m not a fan of all liver dishes. My mother has fond memories of my grandmother’s beef liver and onions recipe. Well, I can tell you that I don’t want anything to do with beef liver. I know that sounds contradictory but beef liver is just not my thing. Fried chicken livers and their crunchy goodness, are!
 

Whenever I think of chicken livers, I can’t help but remember a spoiled rotten dog we had when I was growing up. It was a Pekingese. You know the small hairy dogs with smooshed faces. He could be a really sweet pup but then turn into the devil himself with no warning at all.

I think that may be a small dog trait. At least in my experience. Anyways…. this spoiled dog had my mother under his spell. She had to boil chicken livers for his food because it was about the only thing he would eat.

 
Delicious crunchy Southern fried chicken livers in a vintage bowl

Classic Southern Recipe

When preparing fried chicken livers, I follow the same method I use when making fried chicken. A dry dredge mixture with a wet dredge mixture.

Why do we dredge in this manner? Well, it works well and I’ll explain why it does. First, you dredge in a seasoned flour mixture. This absorbs any moisture on the meat you’re cooking. Then a dip into a wet mixture. This prepares the meat to hold onto the next dry dredge step so you get that crunch out coating we all adore so much.

This is what happens when you don’t follow the three step dredge procedure. This chicken liver piece was just dipped into the dry mixture and then straight into the skillet. No, I didn’t forget what I was doing…..this time. I wanted to show the difference. You’ll notice a little of the flour stayed on the meat but most of it basically washed off in the cooking oil.

 
 
Following the dry dredge, wet dredge, dry dredge method results in a nice crunchy coating. It also keeps your cooking oil from becoming a big ole mess. This is what properly dredged pieces look like when cooked and I think you would agree, much better.
 
 
Country Chicken Livers - fried
 

Okay, let’s cook some chicken livers y’all! These can be your main course or can be served as appetizers along with some dipping sauce.

By the way, in case you’re thinking you don’t care for chicken livers, you may have had them in dishes and weren’t even aware of it. For instance, they are a main ingredient in preparing Cajun Dirty Rice. The chicken livers are what give the rice the “dirty” look. Sneaky, I know.

Chicken livers are also part of making the beloved giblet gravy for holiday meals.

Easy Chicken Liver Recipe

Ingredients

  • Cooking Oil
  • All Purpose Flour
  • Salt
  • Black Pepper
  • Onion Powder
  • Paprika
  • 1 Egg, beaten
  • Buttermilk
  • Water
  • Chicken Livers
 
How to fry chicken livers
 
Add the cooking oil to a skillet and heat over medium heat.
 
Prepare the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
 
In a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
 
Add the chicken livers to a colander and rinse. Drain well.

Dredge Coating for Chicken Livers

Dredge chicken livers in flour
 
Take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper.
 
When the cooking oil is hot for frying, add the chicken livers in batches to give each piece room to cook.
 
 
frying chicken livers
 
Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm and the dredge mixture is browned on all sides.
 
Remove cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain excess oil.
 
Allow to rest 10 minutes before serving.
 
 
The Best Fried Chicken Livers

See it at:
The Weekend Potluck

Pan Fried Chicken Livers

Let’s make a batch of Southern Fried Chicken Livers!

Yield: 1 Batch of Fried Livers

Southern Fried Chicken Livers

Southern Fried Chicken Livers

Crispy Southern pan fried chicken livers are a classic. Top with gravy if desired and serve with your favorite sides.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 c Cooking Oil, or more if needed to make a 1" base in the bottom of a skillet
  • 2 c All Purpose Flour
  • 1.5 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1 tsp Paprika
  • 1 Egg, beaten
  • 1/4 c Buttermilk
  • 1 tbs Water
  • 1 to 1.5 lbs Chicken Livers

Instructions

  1. Add the cooking oil to a skillet and heat over medium heat.
  2. Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
  3. Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
  4. Add the chicken livers to a colander and rinse. Drain well.
  5. Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper.
  6. When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.
  7. Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
  8. Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.
  9. Allow to rest 10 minutes before serving.
  10. Serve with gravy or dipping sauce, if desired.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 519Total Fat: 35gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 502mgSodium: 560mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 25g
Classic Southern Fried Chicken Livers pan fried - Pinterest

Meet Julia

Author of Julia's Simply Southern

 

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Reta

Sunday 8th of January 2023

The man I'm seeing made a comment that he hadn't had livers since his Mom passed, so I made these for Sunday dinner. He couldn't stop smiling, and declared them "as good as Mama's". In the South, that's high praise indeed. Thank you so much for your excellent recipe and instruction. He's taking me for dinner next weekend.

Julia Jordan

Monday 9th of January 2023

I'm so happy that y'all enjoyed this recipe for fried chicken livers. ~Julia

Elaine W.

Wednesday 19th of October 2022

Thanks Julie, for such a great recipe. I thought I knew how to fry chicken livers. Now they are better!

And, thank you Lori Martin for such a great tip. Good to know!

Lori Martin

Thursday 14th of April 2022

Julia, just a little tip to pass along, if you want. Chicken livers tend to pop quite a bit when frying so I always poke them with a fork and that cuts down on the popping a lot. I learned that a very long time ago the hard way!

Kandy Hyde

Sunday 22nd of May 2022

@Lori Martin, Yes, it makes all the difference in the world! It saves being hopped on and burned! I learned that about 20 years ago but I wish I’d known it before that! I had one pop in my eye. Not good!

Julia Jordan

Friday 15th of April 2022

Thanks for sharing this tip with us :) ~Julia

Karla

Thursday 22nd of July 2021

Easy, quick and perfect! Thanks

Julia Jordan

Friday 23rd of July 2021

Karla, I'm so happy that you enjoyed the recipe. Thanks for letting me know. ~Julia

Paula

Saturday 6th of June 2020

My goodness, my mouth is watering! Hubby hates them and refuses my even cooking them in the house! Look out ladies, after reading this, I just may become a statistic! After 50 years of togetherness, not much is taken too seriously! Can't wait to be alone with my livers! Ha ha!!!!

Ellise

Wednesday 14th of July 2021

@Paula, Same here, except he knows I’ll cook them anytime I want!! I love the fact that they’re all for me! ♥️ Livers!

Julia Jordan

Sunday 7th of June 2020

HaHa...you enjoy those fried livers ;) My hubby doesn't care for them either.

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