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Southern Fried Chicken Livers

Southern Fried Chicken Livers

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Cindy Capps Lepp

Cindy Capps Lepp

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 465 mg
  • 155%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
  4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cindy Capps Lepp
152

Cindy Capps Lepp

4/23/2013

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!

LAURE2
146

LAURE2

1/20/2010

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!

Sarah Jo
92

Sarah Jo

6/15/2009

This is one of my favorite foods EVER. I add a little Johnny's seasoning salt to my flour with the garlic powder. This is heaven. Great thing about this dish, too, is you can almost always buy the ingredients for this on the cheap. NOTE: You can do this with chicken hearts, too.

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