Fried Chicken Livers
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.
Servings 5 servings
Calories 340kcal
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
Why does my breading fall off:
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.
How to air fry:
Air fry at 380 degrees for 12-15 minute or until crispy, flipping halfway through.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 51g | Protein: 19g | Fat: 6g