For extra crispy livers, double dip them! Dip in the egg wash, then the flour, then back into the egg wash, and finally back into the flour before frying. Ensure the oil temperature remains consistent for even cooking. If the oil cools down too much, the livers will absorb more oil and become greasy. Don't overcrowd the pan! Frying in batches ensures the oil temperature stays hot and the livers cook properly. Serve immediately for the best taste and texture. These are best enjoyed hot!
Southern Fried Chicken Livers
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS721
Crispy, golden-brown chicken livers, a Southern delicacy reimagined. These tender morsels are quick to prepare and offer a delightful savory experience. Perfect as an appetizer or a satisfying snack!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol459 mg
-
Fiber1 g
-
Protein24 g
-
Saturated Fat5 g
-
Sodium87 mg
-
Sugar2 g
-
Fat29 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare the Chicken Livers: Rinse the chicken livers under cold water and pat them thoroughly dry with paper towels. (5 minutes)
02 Step
Recipe View Create the Egg Wash: In a shallow dish, whisk together the egg and milk until well combined. (2 minutes)
03 Step
Recipe View Prepare the Flour Mixture: In a zip-top bag, combine the flour, garlic powder, salt, and pepper. Seal the bag and shake to mix well. (2 minutes)
04 Step
Recipe View Heat the Oil: In a deep fryer or large, heavy-bottomed saucepan, heat the vegetable oil to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
05 Step
Recipe View Coat the Chicken Livers: Dip each chicken liver in the egg mixture, allowing any excess to drip off. Then, transfer the liver to the flour mixture, seal the bag, and shake to coat completely. Ensure each liver is evenly coated. (10 minutes)
06 Step
Recipe View Fry the Chicken Livers: Carefully place the coated chicken livers, a few at a time, into the hot oil, ensuring not to overcrowd the pan. Cover with a splatter screen. Fry for 5 to 6 minutes, or until golden brown and cooked through. (6 minutes)
07 Step
Recipe View Drain and Serve: Remove the fried chicken livers with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season with additional salt and pepper, if desired. Serve immediately with your favorite dipping sauce. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Thomas Hettinger
May 20, 2025The garlic powder adds a great touch. I also added a little paprika for color.
Marquis Kub
Jan 11, 2025The key is definitely patting the livers dry before dredging. Makes all the difference!
Roberto Rohan
Oct 16, 2024I've never made chicken livers before, but this recipe was so easy to follow. My family loved them!
Elise Hills
Feb 11, 2024This recipe is fantastic! The chicken livers were perfectly crispy and flavorful.
Dewayne Gutkowski
Sep 16, 2023This is now a staple in our house. Thank you for sharing!
Giovanny Schuppe
May 9, 2023I tried this recipe with gluten-free flour, and it worked perfectly!
Amelia Kutch
Apr 8, 2023Definitely use a splatter screen! These things pop like crazy, but the result is so worth it.
Jimmie Greenholt
Mar 28, 2023My grandmother used to make these. This recipe brought back so many wonderful memories.