Description

This Southern Fried Chicken Livers recipe delivers crispy, golden-brown chicken livers with a flavorful seasoned flour coating. Perfectly fried to a tender, juicy interior, these chicken livers are a delicious Southern comfort food snack or appetizer that pairs wonderfully with gravy or your favorite dipping sauce.

Ingredients

Scale

Oil

1 cup Cooking Oil (or more if needed to make a 1″ base in the bottom of a skillet)

Dry Dredge

2 cups All Purpose Flour
1.5 teaspoons Salt
0.5 teaspoon Black Pepper
0.5 teaspoon Onion Powder
1 teaspoon Paprika

Wet Dredge

1 Egg (beaten)
1/4 cup Buttermilk
1 tablespoon Water

Main Ingredient

1 to 1.5 pounds Chicken Livers

Instructions

Heat the Oil: Add the cooking oil to a skillet and heat over medium heat until it reaches frying temperature, ensuring about a 1-inch deep layer for shallow frying.
Prepare Dry Mixture: In a bowl, combine all-purpose flour, salt, black pepper, onion powder, and paprika. Stir until evenly mixed; this will be your dry dredge.
Prepare Wet Mixture: In a separate bowl, beat the egg, then add the buttermilk and water. Whisk together until smooth and slightly thinned to create the wet dredge.
Rinse and Drain Chicken Livers: Place the chicken livers in a colander and rinse under cold water. Drain thoroughly to remove excess moisture, which helps the dredge adhere better.
Dredge Chicken Livers: Take each chicken liver and coat first in the dry flour mixture, then dip into the wet mixture, and finally dredge again in the dry mixture. Arrange the coated livers on a sheet of parchment paper, ready for frying.
Fry in Batches: Once the oil is hot, carefully place the chicken livers into the skillet, being careful not to overcrowd. This ensures even cooking and crispiness.
Cook Until Golden and Crispy: Fry the livers for 3-4 minutes per side, turning occasionally to brown evenly. They are done when firm to the touch, golden brown, and crispy on the outside.
Drain Excess Oil: Remove the fried chicken livers and place them on a paper towel-lined plate or on a sheet pan with a cooling rack to drain off excess oil.
Rest Before Serving: Allow the fried chicken livers to rest for about 10 minutes to seal in juices and cool slightly for the best texture.
Serve: Serve the crispy fried livers warm, optionally with gravy or your choice of dipping sauce for added flavor.

Notes

Ensure the oil is hot enough before frying to avoid greasy livers; a shallow depth of 1 inch oil is recommended for even frying.
Do not overcrowd the skillet when frying to maintain the oil temperature and ensure crispiness.
You can substitute buttermilk with milk and a splash of vinegar if buttermilk is unavailable.
Resting the fried livers after cooking allows flavors to develop and textures to set.
Use fresh chicken livers for the best taste and texture; avoid those that smell strong or look discolored.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Frying
Cuisine: Southern American

Keywords: Southern fried chicken livers, crispy chicken livers, fried liver recipe, southern appetizer, comfort food chicken livers