In this post I’m sharing a tried and true Southern Fried Chicken Livers recipe.
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.
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.
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
Dredge Coating for Chicken Livers
See it at:
The Weekend Potluck
Pan Fried Chicken Livers
Let’s make a batch of 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.
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
- Add the cooking oil to a skillet and heat over medium heat.
- Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
- 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.
- Add the chicken livers to a colander and rinse. Drain well.
- 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.
- When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.
- Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
- 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.
- Allow to rest 10 minutes before serving.
- Serve with gravy or dipping sauce, if desired.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 519Total Fat: 35gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 502mgSodium: 560mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 25g
Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Altie Metcalf
Saturday 19th of October 2024
These are awesome!! We had 2 leftover, and later I ate them cold! Still awesome!!
Julia Jordan
Sunday 20th of October 2024
I am so happy that you enjoyed the chicken livers recipe! You know, I don't think that I've ever eaten them cold. Good to know! Thanks for stopping by! ~Julia
Lynn
Wednesday 11th of September 2024
I need to make these the day before and reheat. Would this recipe still taste ok?
Julia Jordan
Thursday 12th of September 2024
Breading on fried foods can soften if refrigerated and reheated, but yes, technically it can be done.
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