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.
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.
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.
- 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
See it at:
The Weekend Potluck