These Fried Chicken Livers are a Southern classic, loved for their crunchy coating and rich, savory center. Perfect as an appetizer, side dish, or comfort-food dinner when served with gravy or hot sauce.
⏱ Prep Time
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Prep Time: 15 minutes
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Soak Time: 30 minutes (optional, recommended)
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Cook Time: 8–10 minutes
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Total Time: 55 minutes
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Servings: 4
🍳 Equipment
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Large bowl
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Skillet or deep fryer
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Tongs
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Paper towels
🥘 Ingredients
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1 lb chicken livers, cleaned and trimmed
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1 cup buttermilk (or milk)
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1 cup all-purpose flour
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½ cup cornstarch
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp garlic powder
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¼ tsp cayenne pepper (optional)
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Vegetable oil, for frying
📝 Ingredient Notes
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Buttermilk soak: Helps remove bitterness and tenderizes livers.
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Cornstarch: Adds extra crispiness.
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Oil: Use neutral oil like vegetable or peanut oil.
👨🍳 Instructions
1. Soak livers
Place livers in bowl with buttermilk.
Soak 30 minutes, then drain and pat dry.
2. Prepare coating
In a bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.
3. Heat oil
Heat oil in skillet to 350°F (175°C).
4. Coat
Dredge livers in seasoned flour mixture, shaking off excess.
5. Fry
Carefully fry in batches for 3–4 minutes per side, until golden brown and cooked through.
6. Drain & serve
Drain on paper towels and serve hot.
📊 Nutrition (Approx per serving)
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Calories: 360
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Protein: 28g
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Carbs: 24g
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Fat: 16g
⭐ Tips & Variations
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Extra crispy: Double-dip in buttermilk and flour.
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Air fryer: Spray coated livers with oil and air fry at 400°F for 10–12 minutes, flipping halfway.
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Spicy: Increase cayenne or add hot sauce to buttermilk.
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Serve with: Gravy, ranch, hot sauce, or coleslaw.
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Don’t overcook: Overcooking makes livers tough.
