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Fried Chicken Liver Recipe

Crispy Fried Chicken Liver Recipe – Homemade

James Clark
There’s something about the sizzle of a hot skillet and the smell of seasoned chicken liver that takes me back to my childhood kitchen. My grandmother—born and raised in the heart of the South—used to make the most delicious, crispy fried chicken liver recipe every Sunday afternoon. It was the kind of meal that brought the whole family together around the table, eyes wide, mouths watering.
3.34 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course / Appetizer
Cuisine Southern
Servings 4 - 5 People
Calories 320 kcal

Equipment

  • Equipment Required for Fried Chicken Liver Recipe
  • (Basic kitchen tools, all easy to find)
  • Mixing bowls (2–3)
  • Tongs or slotted spoon
  • Cast iron skillet or heavy-bottomed pan
  • Paper towels (for draining)
  • Wire rack (optional, for crispier results)
  • Meat thermometer (optional, but helpful)

Ingredients
  

  • Ingredients for Crispy Fried Chicken Liver Recipe
  • Simple ingredients with easy alternatives
  • 1 lb chicken livers cleaned and trimmed
  • 1 cup buttermilk or use milk + 1 tsp vinegar as a substitute
  • 1 cup all-purpose flour you can substitute with cornmeal for extra crunch
  • ½ cup breadcrumbs optional, for added crispiness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika or regular paprika if preferred
  • ½ tsp black pepper
  • ½ tsp salt adjust to taste
  • ½ tsp cayenne pepper optional, for heat
  • 2 large eggs beaten
  • Oil for pan-frying vegetable, canola, or peanut oil work well
  • Pro Tip: Soaking the livers in buttermilk helps remove bitterness and makes them extra tender—a must for the best fried chicken liver recipe!

Instructions
 

  • Step-by-Step Instructions for Fried Chicken Liver Recipe
  • Follow these detailed steps to make the perfect crispy fried chicken liver every time:
  • Step 1: Clean and Prep the Chicken Livers
  • Start by gently rinsing the chicken livers under cold running water.
  • Use a small knife to trim away any visible fat or greenish parts—these can add a bitter flavor.
  • Pat the livers dry thoroughly using paper towels. This is essential for achieving a crispy coating.
  • Pro Tip: Dry livers = crispier results. Moisture causes the coating to fall off and makes frying uneven.
  • Step 2: Soak the Livers in Buttermilk
  • Place the cleaned chicken livers in a bowl of buttermilk (or the milk + vinegar mix).
  • Cover and refrigerate for at least 1 hour, or overnight if you want extra tender results.
  • This step helps remove bitterness, tenderizes the liver, and enhances the flavor.
  • Why this matters: Buttermilk is acidic—it breaks down tough tissue in organ meat and removes metallic undertones.
  • Step 3: Set Up the Breading Station
  • Use 3 shallow bowls:
  • Bowl 1: All-purpose flour mixed with salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne.
  • Bowl 2: Beaten eggs.
  • Bowl 3: Breadcrumbs (optional, if using for extra crispiness).
  • You can skip breadcrumbs if you prefer a lighter, more traditional coating.
  • Step 4: Dredge the Livers for Maximum Crunch
  • Remove livers from buttermilk and let excess liquid drip off.
  • Dredge each piece in the seasoned flour, then dip it into the beaten eggs.
  • Finally, coat it lightly in breadcrumbs (if using).
  • Place the coated livers on a tray or plate, and let them rest for 5 minutes before frying.
  • Resting helps the coating stick better during frying—don’t skip this!
  • Step 5: Heat the Oil for Pan-Frying
  • Use a cast iron skillet or heavy-bottomed frying pan.
  • Pour in about ½ inch of cooking oil—not deep-frying, just enough to pan-fry.
  • Heat the oil to around 350°F (175°C).
  • You can check this with a thermometer or by dipping the edge of a liver in—if it sizzles, it’s ready.
  • Step 6: Fry in Batches, Don’t Crowd the Pan
  • Carefully place the coated livers into the hot oil using tongs.
  • Fry for 3–4 minutes per side, or until golden brown and cooked through.
  • Use a meat thermometer to check for doneness (internal temp should be 165°F).
  • Remove and place on paper towels or a wire rack to drain.
  • Pro Tip: Crowding the pan lowers the oil temperature and results in soggy livers.
  • Step 7: Let Them Rest, Then Serve Hot
  • Allow the crispy fried chicken livers to rest for 2–3 minutes before serving.
  • This keeps the crust crispy and allows juices to settle.
  • Serve immediately with your favorite dipping sauce, hot sauce, or sides.
Keyword Fried Chicken Liver Recipe