Fried chicken livers are one of those Southern classics I grew up around, and let me tell you, when they’re done right, they hit different. My recipe keeps it simple with eggs, hot sauce, flour, and breadcrumbs so you get that perfect crunch every time. Trust me, if you’ve been burned by tough or bland livers before, this recipe will change your mind.
Fried Chicken Livers Ingredients
- Chicken Livers
- Eggs
- Hot Sauce
- Flour
- Breadcrumbs
- Smoked Paprika, Garlic Powder, and Onion Powder or Creole Seasoning (optional cayenne pepper if you like it spicy)
- Vegetable or Canola oil
How to Make Fried Chicken Livers
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the livers. Clean and trim the chicken livers, removing any connective tissue. Pat them as dry as you can get them.
- Whisk the eggs and hot sauce. In a bowl, beat the eggs with hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and pepper to taste until smooth. This adds flavor and gives the coating something to cling to. The hot sauce is optional.
- Mix the dry coating. In a shallow dish, plastic bag, or paper bag, combine the flour, breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and pepper to taste until smooth.
- Dip, then dredge. Take each liver, dip it into the egg mixture, let the excess drip off, then coat it fully in the flour-breadcrumb mix. Press the coating on firmly so it sticks. I like to use a bag, and then shake it up to ensure the breading adheres.
- Rest the coated livers. Place the breaded livers on a plate or rack and let them sit for 10 minutes. This helps the crust stay intact when frying.
- Heat the oil to 350–365°F. Use a deep skillet or Dutch oven with enough oil to line 1-2 inches of the bottom of the pan.
- Fry in batches. Carefully drop the livers into the hot oil and fry for about 3–4 minutes per side, until golden brown and crispy on the outside.
- Drain the livers. Remove and place on a wire rack to let any excess oil drip away.
- Serve hot. Enjoy immediately with more hot sauce, ranch, or classic Southern sides.
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Fried Chicken Livers
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 ½- 2 pounds raw chicken livers
- 2 eggs
- 1 tablespoon hot sauce Optional for spicy.
- 1 ½ cups all-purpose flour
- ¾-1 cup breadcrumbs
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- oil for frying Canola or vegetable oil works great. Enough oil to line 1-2 inches of the bottom of the pan.
Instructions
- Clean and trim the chicken livers, removing any connective tissue. Pat them as dry as you can get them.
- In a bowl, beat the eggs with hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and pepper to taste until smooth. This adds flavor and gives the coating something to cling to. The hot sauce is optional.
- In a shallow dish, plastic bag, or paper bag, combine the flour, breadcrumbs, smoked paprika, garlic powder, onion powder, and optional cayenne pepper.
- Take each liver, dip it into the egg mixture, let the excess drip off, then coat it fully in the flour-breadcrumb mix. Press the coating on firmly so it sticks. I like to use a bag, and then shake it up to ensure the breading adheres.
- Place the breaded livers on a plate or rack and let them sit for 10 minutes. This helps the crust stay intact when frying.
- Heat the oil to 350–365°F. Use a deep skillet or Dutch oven with enough oil to line 1-2 inches of the bottom of the pan.
- Fry in batches. Carefully drop the livers into the hot oil and fry for about 3–4 minutes per side, until golden brown and crispy on the outside. The breading should be golden brown and crispy, and the inside should still be slightly pink but not raw. A quick thermometer check, 165°F is foolproof.
- Drain the livers. Remove and place on a wire rack to let any excess oil drip away.
- Serve hot. Enjoy immediately with more hot sauce, ranch, or classic Southern sides.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Trim off any connective tissue or greenish spots. Pat them dry really well so the breading sticks.
I don't, but you can soak them in buttermilk. Soaking them for at least 30 minutes may decrease some of the chicken liver taste and smell.
I love all-purpose flour paired with breadcrumbs. You can also use cornmeal. Seasoned flour is the classic. The key is plenty of seasoning, don’t be shy.
Make sure the livers are patted dry before dredging, and let them rest for 10 minutes after breading so the coating sticks better. If not, it will slip right off.
They only need about 3–4 minutes per side in hot oil (350–365°F). Overcooking makes them dry and chalky inside.
Yes, air fry at 380 degrees for 12-15 minute or until crispy, flipping halfway through.
The breading should be golden brown and crispy, and the inside should still be slightly pink but not raw. A quick thermometer check, 165°F is foolproof.
Yes, but skip the microwave, it’ll make them rubbery. Reheat in an air fryer or oven until warmed through so they stay crispy. 350 degrees works great.
You can freeze raw livers, but once fried, they’re best eaten fresh. If you do freeze leftovers, reheat in the oven or air fryer for the best texture.
What to Serve with Fried Chicken Livers
They’re great with buttermilk mashed potatoes and giblet gravy, Southern mac and cheese, Southern collard greens, or just dipped in hot sauce or ranch.
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