Southern Fried Chicken Livers

Southern Fried Chicken Livers

77
Cindy Capps Lepp 332

"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. "

Ingredients

20 m {{adjustedServings}} servings 470 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 459 mg
  • 153%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

77
  1. 100 Ratings

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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 c...

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!

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 t...