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Crispy Southern fried chicken livers served on a plate with dipping sauce.

Southern Fried Chicken Livers

Crispy on the outside and tender on the inside, these Southern Fried Chicken Livers are seasoned to perfection, making them a delightful comfort food.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken Livers Preparation
  • 1 lb Chicken livers Fresh, cleaned and trimmed
  • 1 cup Buttermilk or milk Optional soaking for tenderness
Coating Mixture
  • 1 cup All-purpose flour For coating
  • 1 tsp Salt To season the coating
  • 1 tsp Black pepper Freshly ground for best flavor
  • 1 tsp Garlic powder For flavor
  • 1/2 tsp Cayenne pepper Optional for heat
  • 1/2 tsp Paprika Optional for color
Frying
  • 2 cups Vegetable oil For frying

Method
 

Preparation
  1. If soaking, place the chicken livers in buttermilk or milk for at least 30 minutes.
  2. Pat the livers dry with paper towels to ensure the coating will stick.
  3. Trim any connective tissue or greenish spots from the livers.
Coating
  1. In a bowl, combine flour, salt, pepper, garlic powder, cayenne, and paprika.
  2. Dredge each liver in the flour mixture, ensuring each piece is well-coated. Let them sit for a few minutes.
Frying
  1. Heat the vegetable oil in a heavy skillet over medium-high heat.
  2. Fry the livers in batches, being careful not to overcrowd the pan.
  3. Cook for about 5 minutes on each side or until they reach an internal temperature of 165°F and are golden brown.
  4. Remove from oil and drain on a wire rack or paper towels.

Notes

Serve with hot sauce or gravy for dipping. Leftovers can be stored in the refrigerator for 2-3 days and re-crisped in the oven.