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Golden crispy Southern fried chicken livers recipe served with dipping sauce.

Southern Fried Chicken Livers Recipe

This Southern Fried Chicken Livers recipe delivers a crispy, golden crust on the outside and a tender, juicy interior. Perfectly seasoned and fried to perfection, these little bites of Southern comfort food are sure to be a hit at any dinner table.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: comfort food, fried, Main Course, Southern
Cuisine: American, Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken livers trimmed and cleaned
  • 1 cup buttermilk optional, for soaking
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper optional for heat
  • Salt and pepper to taste
  • 2 cups vegetable oil or peanut oil for frying

Equipment

  • Skillet or Frying Pan
  • Meat Thermometer (optional)
  • Slotted Spoon
  • Paper towels

Method
 

  1. Prepare the Chicken Livers:
  2. Rinse and trim the chicken livers, removing any connective tissue. Pat dry with paper towels. Soak them in buttermilk for 30 minutes (optional for extra tenderness and flavor).
  3. Prepare the Flour Mixture:
  4. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir well.
  5. Coat the Chicken Livers:
  6. Dredge each chicken liver in the seasoned flour mixture, making sure it’s evenly coated. Shake off any excess flour.
  7. Heat the Oil:
  8. In a large skillet or frying pan, heat the oil over medium-high heat. Test the oil by dropping a small piece of bread into it, if it browns in 60 seconds, the oil is ready.
  9. Fry the Chicken Livers:
  10. Carefully add the chicken livers to the hot oil, frying them in batches to avoid overcrowding. Fry for 4-5 minutes per side or until golden brown and crispy.
  11. Drain and Rest:
  12. Use a slotted spoon to remove the chicken livers from the oil. Place them on a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving.
  13. Serve:
  14. Serve the fried chicken livers hot with your favorite dipping sauce and Southern sides like mashed potatoes or cornbread.

Notes

  • Buttermilk: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar as a substitute.
  • Spicy Option: Add more cayenne pepper or drizzle hot sauce over the livers for a spicy kick.
  • Freezing Tip: You can freeze the fried chicken livers for up to 3 months. Just let them cool completely before placing them in a single layer on a baking sheet and freezing. Once frozen, transfer to a freezer bag or airtight container. Reheat in the oven to maintain crispiness.