Southern Fried Chicken Livers Recipe

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!

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!

Thank you CindyLepp for bringing back a childhood favorite. I used my own flour mixture (flour, salt, pepper, garlic powder, paprika and cayenne pepper), that I use for coating everything fried. Coating them in plain flour...then the egg mix...then the seasoned flour, is the key. Perfectly crispy, even the next day.

For the love of all that is Southern , you must use bacon grease or at least a 50/50 mix. Never salt until right after you remove from the pan. Them butter beans look soooo good in your pic. I also like to fry onions in grease for a bit to flavor, remove them and cook with just the grease. Your Welcomed.

I researched how to make fried chicken first before I made this recipe and read that you should leave the milk and egg and livers out of the refrigerator for a full half hour before you start. I soaked them in buttermilk for 2 hrs. beforehand. I double dipped them too. Fried a pound of bacon and used the grease to fry them in. Next time I will spice up the flour and it will be much better.

This was very good but I like to fry onions first and add the chicken livers to them with more butter and fry in the pan on medium. Add some fresh squeezed lemon over top for a nice lemon buttery taste.

I had very fresh chicken livers. I added a bit of baking soda to the seasoned flour and used EVOO along with butter and fried them in a cast iron pan. I also increased the amount of salt to suit my tastes. Pretty good overall.

You get crispier livers by patting them totally dry, dredging them in plain flour before dipping in the egg. Plus, a dash of paprika is added to my dry mixture, I also used a deep cast iron skillet with about 1/2 inch of oil. I fry them one side at a time on medium-low to medium then finish by bringing all the grease and livers into the same area and "deep fry" them to get the color I want. Drain on paper towels. and a cooling rack Tips : Solid Shortening gives a better result than oil Add A tablespoon or two of bacon grease to your oil to add an "Old - School Southern Flavor" For the REAL old Southern flavor use LARD. (if cholesterol is no issue) To avoid a burned face, I HIGHLY RECOMMEND A SPLATTER SCREEN! To Reheat: 4 min in an Un preheated air fryer @ 400 F turn over after 2 minutes and check at 3.

I don't think I have ever seen a recipe for chicken livers before. The batter made the tender liver a crispy treat. I feel that these do not require a pot of frying oil, just a skillet with half an inch of oil does the job. Years ago, when my mother was frying a chicken for Sunday dinner, she would simply salt and pepper and flour the liver, fry it with other chicken pieces and then she and I would share it as the rest of the bird cooked. Fond memory.

These came out very delicious. As the previous reviewers have mentioned, it is important to poke the livers to prevent popping. I like to cut them up into smaller bits because they taste better to me. Also, I added Nature's Seasoning to my egg/milk mixture as well as my garlic powder/ flour mixture. I just sprinkled about a half to a whole teaspoon altogether of the Nature's Seasoning to add an extra "umph" to the recipe. (I love using Nature's Seasoning to almost everything I cook because it has a perfect blend of salt, pepper, garlic powder, onion powder, and parsley flakes)........I also pan-fried these babies in a cast iron skillet. Wow! I will definitely make these again! Thanks everyone for the pointers!

I chopped up the liver into tiny pieces, dropped them all into the egg and milk mixture, then strained the pieces out to throw in the bag with the flour mix, then dumped it all into the skillet. I also threw in a chicken heart. Delicious!

Added a bit of lime to garlic aoili. It was super.

I can’t stop thinking about it.

Nope, but I soaked my livers over night in egg batter which made them very moist💯‼️

Can’t believe how easy it was 😍

So easy and fantastic flavor. I used a bit of smoked paprika. Yum

I used Tsadsiki sauce for dipping

Great recipe. I cooked a total of 12 minutes at 375 degrees to assure done. Then sprinkled the top with sea salt. What a great recipe. My go to. Was also my first time making. Everyone loves them!

I loved it just the way it is

Totally a new staple in my household.