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Crispy southern fried chicken livers on white plate
Sophy

Southern Fried Chicken Livers

Mom used to make us fried chicken livers since they were affordable, and now you can even find them ready-made at convenience stores throughout the South! Be sure to use a frying screen—these can splatter and cause burns. They taste great served with pepper gravy or a side packet of chicken gravy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken livers
  • 1 egg
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • salt and pepper to taste
  • 1 quart vegetable oil for frying

Method
 

  1. Gather all ingredients.
  2. Ingredients to make southern fried chicken livers
  3. Place chicken livers in a colander; rinse with cold water and drain well.
  4. Blot dry with paper towels.
  5. A colander of rinsed chicken livers
  6. Whisk egg and milk together in a shallow dish until blended.
  7. A shallow bowl with egg and milk being whisked together
  8. Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  9. A zip top plastic bag with flour, garlic powder, salt, and pepper
  10. Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.
  11. A shallow bowl of egg and milk with chicken livers, next to an open zip top plastic bag with seasoned flour and dredged chicken livers
  12. Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.
  13. Dredged chicken livers frying in a small pot of hot oil
  14. Serve with your choice of dip. Enjoy!

Notes

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.