ok folks this is to good for ya to try, leave the chicken livers for ME. this rocks...i use fresh garlic minced and eye-ball some green tobasco sauce and throw it in the batter. ya forget this recipe...way to good for ya!

When I was very young my mother would fry chicken livers but I never liked them, so she would eat them herself. I do remember her just dredging them in plain flour and frying. I want to assume it is because of the addition of spices to the flour and the egg/milk mixture is the reason why I liked how these tasted! I was reluctant to try liver again - but it has always been in the back of my mind to give it another chance because they are very good source of iron. I am glad I found this recipe cause I will definitely make these again. I ate them on toasted bread with lots of ketchup and pepper sauce (chicken liver sandwich - lol!) and I really enjoyed the garlic flavour in there. I used black pepper and cayenne in the flour as the pepper suggested in the recipe. Thanks for a new twist on an old "not-so-favourite" of mine. It has definitely made me change my mind about eating liver.

I followed this recipe for chicken gizzards, instead of livers, and it worked beautifully! Thanks for this simple recipe, Cindy!

Yes,it's me! Darn, these are good! I stress the safety of the fry screen and I just want you all to take this recipe and make it your own! Feel free to add your favorite herbs and spices...this is my basic recipe...I often add paprika, poultry seasoning, cajun, anything to the flour.If you like extra crispy....Flour first, then egg misture, then flour again! Makes the coating thicker and crispier! Also,TIP: Plan these when your oil is at the end of its life, don't waste new oil, because it will taint it. Enjoy! My friends! Love, Cindy

We don't care for liver, but I used this coating to make "popcorn chicken" out of boneless, skinless chicken breasts and it was SO good!! Thanks Cindy!

Cindy, I don't care for livers but my son really enjoyed these. Will be making many more times. Thanks

These were yummy. I remember years ago getting these at KFC. I always loved them and haven't had them in a long time. Now I can fix them whenever I feel like it. Thanks Cindylepp for posting this recipe.

This is now my husband's favorite dish. The only change I made was to add paprika to the flour dredge. I have trouble frying things, but I had not trouble with these! Great recipe!

This is a GREAT recipe for fried chicken liver. Even my husband likes them done this way!!! (and he's the guy that picks liver and giblets pieces out of dressing) These stay crispy even when cold and are great as a midnight snack.:)Thanks Cindy for a tasty and easy way to make such a delicious and crispy morsel.

This is one of my favorite foods EVER. I add a little Johnny's seasoning salt to my flour with the garlic powder. This is heaven. Great thing about this dish, too, is you can almost always buy the ingredients for this on the cheap. NOTE: You can do this with chicken hearts, too.

I love fried chicken livers- i grew up on them, but my husband was hesitant to try them. However, he ended up LOVING them. Followed the recipe to the letter. Thanks so much Cindy, we will be making this again for sure!!!