Southern Fried Chicken Livers Recipe - Allrecipes.com
Southern Fried Chicken Livers Recipe
  • READY IN 20 mins

Southern Fried Chicken Livers

Read Reviews (56)

"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. " —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2013

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!

— 
Most Helpful Critical Review
Dec 07, 2010

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 splatters and leaks didn't hit the flame before I could clean it. Also, if you eat too many of these, your stomach will be mad at you.

— 
Jan 20, 2010

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 cook completely. If you have a glass covered saute pan, that helps to keep an eye on the livers without them spattering out of the pan. I also dumped the leftover flour mixture into the leftover egg and milk mixture (add 1/2 tsp sugar and 1 tsp baking powder) and poured out small pancakes in the pan. The garlic is REALLY strong in the pancakes, but they were a perfect accompaniment. Both are delicious!

— 
Jun 15, 2009

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.

— 
Jun 15, 2009

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!!!

— 
Jul 09, 2011

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 recipe as written.

— 
Feb 03, 2010

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 sooo tasty. I did what Cindy posted last....I floured them first, then dipped in egg and milk mixture, then back in the flour. I fried them in a skillet. They were wonderful! Thanks, Cindy!

— 
Aug 06, 2009

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.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 470 kcal
  • 23%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 465 mg
  • 155%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Southern Fried Chicken

Watch how to make this top-rated classic.

Play Video
How to Make Buttermilk Fried Chicken

Chef John’s buttermilk fried chicken is impossibly crispy and tasty.

Play Video
Garlic Chicken Fried Chicken

See how to make garlicky chicken breasts cooked chicken fried steak-style.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States