Chicken Livers with Bacon

Chicken Livers with Bacon

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m

“Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!”

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Adjust Servings

Original recipe yields 2 servings



  1. Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
  3. Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.

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Reviews (15)

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I prefer my Chicken Livers cooked to "medium" instead of well-done. I reduced the cooking time to 11 minutes. YUMMY!!!



Absolutely YUMMY! Thank you for sharing!



This was pretty good. Maybe I used too lean a bacon or something, but the livers pretty well soaked up all the oil in no time flat, forcing me to turn down the heat and cover for the last 10 minutes to prevent scorching. To deal with the minor dryness issue, a little sour cream on top would go nice. I'll make this again.

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Amount Per Serving (2 total)

  • Calories
  • 752 cal
  • 38%
  • Fat
  • 36.8 g
  • 57%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 51.6 g
  • 103%
  • Cholesterol
  • 821 mg
  • 274%
  • Sodium
  • 629 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Chicken Livers Marsala


next recipe:

Amazing Garlic Chicken Livers