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Home White Pasta Sauce With Seasoning

Southern Fried Chicken Livers Recipe

Ingredients

How to make it

  • Drain livers
  • Combine flour, salt and pepper and set aside
  • Lightly salt and pepper livers
  • Roll in seasoned flour
  • Fry in very hot oil. Oil should come to about halfway up livers.
  • Flip once to cook other side.
  • When golden brown and cooked through, remove and drain on paper towels.
  • Note: Chicken livers have a tendency to pop and spatter oil, so use a spatter shield.
  • Note: You could add some Creole seasoning, if you choose. But do not overspice.

Reviews & Comments 22

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  • sharfar22 12 years ago
    I cook chicken livers quite often. Making them tomorrow, and usually soak them overnight in buttermilk. No buttermilk, looking for something different. To avoid popping I prick the livers with a fork before dipping in flour. No more popping.
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  • bp4 14 years ago
    My mom used to drain off most of the oil and would make a gravy out of it by adding milk and flour to the remaining oil. Mix the gravy with the cooked livers and serve over white rice. Almost as good as the taste is the cost. VERY inexpensive.
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    " It was excellent "
    weezybutt ate it and said...
    Mmmm my hubby just loves chicken livers will try these for him one night and see what he thinks...
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    " It was excellent "
    myszreesey ate it and said...
    sounds yummy
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    " It was excellent "
    linebb956 ate it and said...
    Had to rate this.. .I had forgotten.. They area great! Do you have a secret of how to stop the gizzards from popping? I have tried par-boiling.. and someone told me to make a tiny slit ?? Any comments on that?
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  • carmenperez 17 years ago
    yummy woulnt change a thing ty dear
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  • betty_boop 17 years ago
    Chefjeb...I love chicken livers and do them just this way!! I'm from the South La. and there isn't any other way to cook livers but this way...to make with a thick of batter..Not this southern gal.....another thing about cooking livers is not to over cook them...great recipe post..thanks...Chefjeb...!!you go guy!
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  • knoxcop 17 years ago
    Ohh! Love, love, LOVE livers! I have always used an egg-wash before my flouring. I can see that this would be a bit different. I'll try it this way!
    Thanks!
    --Kn0x--
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    " It was excellent "
    recipediva ate it and said...
    This is the only way I make them and love them. So glad you posted this. Simple but oh so good! I us to go to this amish auction when I lived in lancaster, pa. They would fry up the chicken livers deep fry them but the seasoning is one I cant forget. Used flour...but I think they used the wonder rub seasoning they use commercially. OH so good. I have never eated these outside of home. I craved their chicken livers. Oh so good!
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  • jenniferbyrdez 17 years ago
    I agree with chefjeb. This is the way to do it. Thanks for the reminder. On my way to the store.
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    " It was excellent "
    mommamesa ate it and said...
    MMMMMMMMM....delicious yummy goodness!! I loved the light breading. My husband doused his with buffalo sauce and blue cheese. I ate them as they were. Both were fantastic! Thanks for the recipe, Chefjeb!
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  • chefjeb 17 years ago
    It is not supposed to hold the flour. This is the way southern chicken livers are cooked. This is not a heavy bready coating. You taste the livers, not a batter. The Tyson chicken processing plant cafeteria which Marilyn once ran, is cooking about 400 pounds of these every 24-hours. They lightly flour and then drop in deep fryers, which is the only way they can handle this volume. These livers are VERY fresh. It is the same way with fried okra. The old southern way was to put some meal in a bag and shake the okra. There was no extra moisture, just the moisture naturally in the okra. Today cooks are dipping in batter and you end up with something that isn't.
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  • steelgrid 17 years ago
    I just finished cooking the livers, just as the recipe was written. I am not that impressed, I knew by looking at the recipe that it wouldn't hold the flour mixture. It needs a binder like eggs or milk, I suggest lightly flouring the livers, then dipping into eggs or milk then back into the seasoned flour. The crust is tasty and has a nice little crunch.
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    " It was excellent "
    linebb956 ate it and said...
    We have not had these in a long time.. Seems like every thing is bad for you now days. BUT... I now have to make them.. I also like cooking gizzards .. Yummy
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    " It was excellent "
    notyourmomma ate it and said...
    Chef Jeb, I love this liver recipe. Even with cooking livers in 100 lb. batches at Rollande et Pierre for their liver spread, I love chicken livers made any way. When made just like this they are a great treat. Chalet Suzanne in Lake Wales, Florida would top a broiled sugared grapefruit half with a perfectly cooked chicken liver as an appetizer. It was a lovely combination. Chalet Suzanne still makes and sells a canned turtle soup on their name alone. We serve a dip with the chicken livers made with whipped sweet cream mixed with tabasco, horseradish and dijon mustard.
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    " It was excellent "
    recipediva ate it and said...
    Ok, It is only breakfast time and I am already craving chicken livers! I love them. For everything I love I should explode by now!!!
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  • tnacndn 18 years ago
    I loved fried chicken livers when I was kid when my Mamma made them. But then I worked in a chicken processing plant for a month right out of high school and that just ruined chicken for me for a few years. In fact liver is still one of the parts I haven't tried again but Jeb yours
    look really good. You might have to cook 'em for me though, I don't want to bring back any bad memories, hahahaha
    Gem
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  • flavors 18 years ago
    Chicken livers...yum. I haven't had them in a really long time. I cant' wait to try your recipe. I remember my Mom cooking them in some kind of wine sauce and serving them on top of toasted english muffins. Fried sounds to good to pass up. Thanks for sharing.
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    " It was excellent "
    krumkake ate it and said...
    Yep, chefjeb - you just made me hungry for chicken livers! We love the stuff and fix it just as you described...they melt in your mouth, and people who say the hate liver could NEVER have tried them like this. Even my kids loved these when they were little - and still do!
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The Cook

chefjeb Carthage, MS

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