Crispy Fried Chicken Livers
Fried Chicken Livers are a Southern-style comfort food favorite—crispy on the outside, tender and flavorful on the inside. Perfect as an appetizer, snack, or even a main dish, they’re quick to prepare and pair wonderfully with dipping sauces or a side of fries.
Why You’ll Love This Recipe
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Crispy golden coating with tender, juicy interiors
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Quick and simple to make
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Perfect as an appetizer or main course
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Pairs beautifully with sauces like hot sauce, gravy, or ranch
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Affordable and protein-packed
Ingredients
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500 g chicken livers, cleaned and trimmed
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1 cup all-purpose flour
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½ cup cornmeal (optional, for extra crunch)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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1 teaspoon garlic powder (optional)
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2 large eggs
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2 tablespoons milk
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Vegetable oil for frying
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Lemon wedges for serving
Instructions
Step 1: Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat dry with paper towels. Trim any fat or connective tissue.
Step 2: Make the Coating
In a shallow bowl, combine flour, cornmeal (if using), salt, pepper, paprika, and garlic powder. In another bowl, whisk eggs and milk together.
Step 3: Coat the Livers
Dip each liver first into the egg mixture, then dredge in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.
Step 4: Fry the Livers
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Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
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Fry the chicken livers in batches for 3–4 minutes per side, or until golden brown and cooked through.
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Avoid overcrowding the pan to maintain crispiness.
Step 5: Drain and Serve
Remove fried livers with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and your favorite dipping sauce.
Tips for Best Results
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Do not overcook: Chicken livers become tough if overcooked. They should be just cooked through but still tender.
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Use medium-high heat for a crispy exterior.
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Cornmeal in the coating adds extra crunch.
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Soaking livers in milk for 30 minutes before frying can help reduce bitterness and improve tenderness.
Serving Suggestions
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With a side of fries or mashed potatoes
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On a salad for a protein boost
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Alongside fried okra or collard greens for a Southern-style meal
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With hot sauce or ranch for dipping
Storage
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Best eaten immediately, but leftover fried livers can be stored in an airtight container in the fridge for 1–2 days
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Reheat in a hot oven or air fryer to maintain crispiness
Crispy, Tender, and Delicious
Fried Chicken Livers are a classic comfort food that’s easy to make and packed with flavor. Crispy on the outside, soft on the inside, and perfectly seasoned, they’re sure to be a hit whether served as an appetizer, snack, or main dish.