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!
Recipe Ingredients
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
Tips and Tricks
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.
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.
