Fried Chicken Livers – Indulge in a crisp, rich Southern delicacy! Crispy pan-fried chicken livers breaded with a mouthwatering combination of spices are a tribute to soul-food excellence. The well-balanced blend of flavors and textures will have your taste buds doing the happy dance!
Liver isn’t always a fan favorite (aka, organ meat). But for those who would like to expand their horizons, I highly recommend starting with Southern fried chicken livers. And my hubby and son are pretty happy with this recipe; no leftovers. 😍
They’re golden brown, crunchy on the outside and tender on the inside. I often whip up a batch for a soul food craving, along with our favorite dipping sauces. They also make a great main dish with classic Southern sides. Now, my boys beg me to make this classic!
The Secret to Amazing Chicken Livers
How to get perfectly golden, tasty chicken livers, you ask? First, clean them well; rinse them and trim out the veins. Then, soak the chicken livers in buttermilk to tenderize them and balance strong flavors. And finally, be careful not to overcook them. These delicacies cook up in a flash, so I always keep my eye on the clock and on the pan! 😉
Recipe Ingredients
- Chicken Livers – Tender and velvety chicken livers are jam-packed with flavor!
- Marinade – Buttermilk and eggs tenderize the chicken livers, enhance flavor, and make the breading stick. And hot sauce adds zing.
- Breading – Flour, breadcrumbs, onion powder, garlic powder, Creole seasoning, and cayenne pepper make a tasty, crispy coating for perfectly fried chicken.
How to Fry Chicken Livers
- Clean – Trim the chicken livers, remove the connective tissues and visible fat, and slice them. Try to get them roughly the same size. Place the livers in a strainer and rinse them with fresh tap water. Let them drain for a few minutes and pat them dry.
- Marinate – In a medium bowl, whisk the buttermilk, egg, hot sauce, and half of the salt and pepper. Add the livers to the bowl and stir gently using a spatula to completely coat them. Let them marinate in the bowl for 10-15 minutes to soak up the flavors. (Photo 1-2)
- Breading – In a medium bowl, add flour, breadcrumbs, Creole seasoning, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper. Mix well. (Photo 3)
- Drain – Remove the chicken livers from the marinade one at a time, shaking them gently to remove excess liquid. (Photo 4)
- Dredge – Roll the chicken livers in the breading, completely coating them. Place the breaded livers on a tray and let them rest for 5-10 minutes. (Photo 5)
- Heat – While the chicken livers are resting, pour oil into a deep pan or skillet until it’s about an inch deep. Heat it on the stove until it reaches 350°F (175°C).
- Fry – Carefully put one liver at a time into the hot oil to fry (don’t overcrowd the pan). A splatter screen prevents oil from splashing if you have one. Fry the chicken livers until golden brown, flipping them once using tongs so they cook on both sides evenly. It takes 2-3 minutes per side.
- Repeat the process with the remaining breaded chicken livers. (Photo 6)
- Drain – Transfer the fried chicken livers to a paper-towel-lined plate to drain excess oil.
- Serve – Garnish with fresh parsley and enjoy hot with your favorite dipping sauce.
Recipe Variations
- Seasoning Add-Ins – Feel free to customize the seasonings. Rosemary and sage provide earthy notes. Lemon zest gives the breading freshness, while chili powder adds heat and smokiness.
- Citrus Twist – Squeeze some fresh lemon juice over the fried chicken livers. Or serve them with lemon wedges so your guests can squeeze their own!
- Caramelized Onions – Serve the chicken livers topped with caramelized onions for a bit of sweetness.
- Beef Liver: This chicken liver recipe works just as well for beef. Clean and slice the liver and follow the same procedure. Top with caramelized onions, and enjoy.
- Simplicity: Simple salt, black pepper, and garlic powder are classic chicken seasonings that never go out of style.
Tips and Tricks
- If you prefer a thicker breading, double dip the chicken livers by repeating the buttermilk marinade and breading process.
- Chicken livers can pop as they’re frying. Cover the pan with a splatter screen to avoid burning yourself or someone else while frying.
- To get super crispy chicken livers, avoid overcrowding the pan. There should be space between the chicken livers so they can crisp up.
Make-Ahead Instructions
Serve fried chicken livers fresh right after they’ve rested for a minute or two. However, you can do some prep work the day before. You can rinse, trim and cut the chicken livers, marinate, and bread them.
Then, store them already breaded in an airtight container in the refrigerator overnight. Let them come to room temperature for 30 minutes the next day and fry.
Serving and Storage Instructions
These beauties are wonderfully versatile! You can serve them hot and fresh as a snack, a starter, or a main dish. Refrigerate leftover fried liver for 3-4 days in an airtight container. You can also freeze cooked chicken livers in a freezer-safe container for 2-3 months.
Sometimes, I eat these guys cold, right out of the fridge! But you can reheat them on a baking sheet in a 350℉/177℃ oven. Or zap them in the microwave for a few seconds.
FAQs
Chicken livers are done when the breading is golden brown and crispy on all sides. The inside should be tender and slightly pink. An instant-read meat thermometer will let you know when the internal temperature reaches 165℉/177℃.
Definitely! Heat your air fryer to 380℉/190℃ and spray the basket with a little oil. Place the chicken livers in the basket in a single layer and cook them for 10 minutes. Flip them and spray them again with oil. Continue air frying for 10-15 minutes or until done.
When looking for chicken livers, opt for plump, glossy, and odorless ones. Brown isn’t a good color for liver until you’ve cooked it. Green is also not a good color because it indicates that bile may have leaked out.
What to Serve With Fried Chicken Livers
I love to serve these guys as a snack or an appetizer with homemade BBQ sauce or spicy African pepper sauce.
If they’re playing the main dish, my favorite sides include easy coleslaw, garlic mashed potatoes, and Southern buttermilk biscuits. Then smother it all in white gravy!
More Tempting Chicken Appetizers to Try
Conclusion
Turn everyone into a liver fan with these tender, flavor-packed fried chicken livers! Looking for more intriguing snacks and starters? Follow me on Instagram and get new ideas each week.
Fried Chicken Livers
Ingredients
- 1 pound (450g) chicken livers, trimmed and the large ones cut in half (try to get them as close the same size as possible)
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) hot sauce
- 1 egg
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ cup flour
- 1 cup Panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil as needed to fill skillet 1-inch deep
Instructions
- Trim the chicken livers, remove connective tissue and fat, then cut the larger livers in half. Try to make them roughly the same size if possible.
- Place the chicken livers in a strainer and rinse them with fresh tap water. Let them drain for a few minutes.
- In a medium bowl, add buttermilk, egg, hot sauce, and half of the salt and pepper. Whisk well until thoroughly combined.
- Add chicken livers to the bowl and stir gently using a spatula to completely coat the livers. Let them sit in the bowl for 10-15 minutes to soak up the flavors.
- In a medium bowl or plate, add flour, breadcrumbs, Creole seasoning, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper. Mix well.
- Take the chicken livers out of the buttermilk and egg mixture one at a time, and shake them gently to remove any excess liquid.
- Roll the chicken liver in the breading mixture, ensuring they are completely coated.
- Place the breaded livers on a tray and let them rest for 5-10 minutes.
- While the breaded chicken livers rest, pour oil into a deep frying pan or skillet until it reaches about an inch from the bottom. Heat the oil on the stove until it reaches 350°F (175°C).
- Carefully put one liver at a time into the hot oil to fry; do not overcrowd the pan. If you have a splatter screen, use it to prevent the oil from splashing.
- Fry the chicken livers until golden brown, flipping them once using tongs so they cook evenly on both sides. This will take 2-3 minutes per side. Repeat the process with the remaining breaded chicken livers.
- Once done, transfer the fried chicken livers to a paper-towel-lined plate to drain excess oil.
- Garnish them with fresh parsley and enjoy them hot with your favorite dipping sauce.
Tips & Notes:
- If you prefer a thicker breading, double dip the chicken livers by repeating the buttermilk marinade and breading process.
- Chicken livers can pop as they’re frying. Cover the pan with a splatter screen to avoid burning yourself or someone else while frying.
- To get super crispy chicken livers, avoid overcrowding the pan. There should be space between the chicken livers so they can crisp up.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Suzanne Ewing says
So,so good my go to recipe now
Imma says
Awesome! Glad you like it, Suzanne!