Recipe

Southern Fried Chicken Livers Recipe

Add Step-by-Step Photos	Chefjeb / All my dishes 12 months ago Fried chicken livers can be served as an appetizer or main course. Full of goodness and wonderful flavor. Prep:5m Cook:5m Servings:6	Chefjeb
	easy

Does this look good? Yeah! / Nope

Fans

chef2

chefkimmie

janick04

krumkake

mommamesa

recipediva

notyourmom

linebb956

cooper

mrtnzangel

myszreesey

Ingredients

Chicken Livers

1 cup flour

1 tbs salt

1 tbs black pepper

Plus additional salt and pepper

Vegetable oil for frying

Directions

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.

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Comments

krumkake 12 months ago 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!

flavors 12 months ago said:
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.

tnacndn 12 months ago said:
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

recipediva 11 months, 4 weeks ago 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!!!

notyourmomma 11 months, 3 weeks ago 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.

linebb956 11 months, 2 weeks ago 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

sydneyfleiss 11 months, 1 week ago said:
Looks and sounds good. plus chicken livers are very inexpensive here but maybe like chicken wings the price will rise when people discover just how good they are.

steelgrid 11 months, 1 week ago said:
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.

chefjeb 11 months, 1 week ago said:
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.

mommamesa 11 months ago 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!

jenniferbyrdez 9 months, 3 weeks ago said:
I agree with chefjeb. This is the way to do it. Thanks for the reminder. On my way to the store.

recipediva 9 months, 2 weeks ago 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!

chef2 8 months, 4 weeks ago said:
I love chicken livers thanks for this one.

mrtnzangel8 8 months, 1 week ago said:
Oh man, I love chicken livers. Haven't made them in such a long time. I used to use an eggwash but after reading comments I will try your way.
:) will let you know how they turn out.

knoxcop 6 months, 2 weeks ago said:
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--

betty_boop 5 months, 3 weeks ago said:
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!

carmenperez 3 months, 1 week ago said:
Yummy woulnt change a thing ty dear

linebb956 3 months, 1 week ago 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?

myszreesey 2 months, 1 week ago said:
Sounds yummy

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