Southern Fried Chicken Livers

Southern Fried Chicken Livers

Made  times
Cindy Capps Lepp 374

"Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 470 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 459 mg
  • 153%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
  4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.


  1. 108 Ratings

Most helpful positive review

Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil. Once both sides were golden brown, I turned off the heat and let them c...

Most helpful critical review

This is a mixed review. First, the taste (especially with hot sauce) is really very good. However, the making of these are hazardous. I had to turn off the flame twice to make sure the oil that ...

Most helpful
Most positive
Least positive

Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil. Once both sides were golden brown, I turned off the heat and let them c...

I added some hot sauce to the dredge liquid...tasted wonderful! Also I did fork them and that really works, no popping at all! Great tip you guys!

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 t...

To prevent (or at least reduce) popping and possible burns, puncture the livers before frying. I use a cooking fork and poke away, puncturing each liver at least 5 or 6 times. Then follow the re...

Awesome! My son loves chicken livers (as do I) and when he tasted these, his exact words were, "These are possibly the best chicken livers I have ever tasted!" They were tender, yet crispy and s...

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 mak...

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 i...

This was an excellent recipe. Will use it as a breading reciep on other deep fried foods. Much as I love chicken livers...I lfound that preparing them for the cooking process is disgusting.

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

Other stories that may interest you