Ingredients

How to make it

  • Place livers in a wire colander and very gently rinse them under cold water.
  • Clean each liver (with a very sharp knife, as livers will break apart quite easily) by removing any connective tissue, fat, and “mushy” parts, leaving you with nice firm pieces of liver.
  • In a large plastic bag, add flour and seasonings; close bag and shake it to blend together.
  • Place cleaned livers in the bag; close bag and gently shake repeatedly until all livers are coated with the seasoned flour.
  • Allow the livers to set in the flour mixture for 60 minutes, shaking the bag every 15 minutes.
  • With your fingers, remove livers from bag, shaking off the excess flour between your fingers; place livers on a paper plate.
  • In a large skillet, turn the heat almost to high so pan gets very hot; add enough peanut oil just to cover bottom of pan about 1/8”, and add the butter.
  • As soon as it melts, slide the livers off the plate and into the hot pan in a single layer; cover the pan and reduce heat to medium/medium high.
  • Be careful when you lift the lid, as livers tend to “spit” as they fry and you will be burned by the hot flying oil!
  • When livers are nicely browned on the bottom (should only take 3 to 5 minutes), quickly turn them over, cover and cook until other side is browned, about 3 to 5 more minutes.
  • You don’t want them floating in oil, and almost all of the butter/oil should be absorbed by the time you turn the livers.
  • If the pan is too dry, add a splash of peanut oil or butter when you flip them.
  • Remove livers from pan and drain on paper toweling.
  • Sprinkle livers with a little fine ground salt (popcorn salt) and serve immediately.
  • Optional: When I really feel I need more fat in this meal, I fry up about 6 slices of bacon until crispy and then crumble it up. Then I fry up about 1/2 an onion (sliced into rings) in the bacon grease until they soak up most of the grease...scatter the bacon and onion over the livers just before serving.
  • My husband actually likes the leftovers as a sandwich the next day – try it…you might just like it! He adds a bit of mustard, and he’s good to go.
Leave in flour coating for 60 minutes, shaking the bag every 15 minutes   Close
Let the butter come to a sizzle in the oil before adding the livers   Close
Add livers to the hot oil/butter in the pan in a single layer   Close
Flip and fry the other side   Close
Salt and serve!   Close

Reviews & Comments 7

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    " It was excellent "
    RIK827 ate it and said...
    OH SO GREAT! WE MAKE CHICKEN LIVERS ONCE WEEK!
    THIS RECIPE IS SO GOOD AND EASY.
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    " It was excellent "
    davisinga ate it and said...
    I do a chicken liver... broiled wrapped and toothpicked in bacon... but this is awesome... the bacon grease a must.
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    " It was excellent "
    juels ate it and said...
    I love chicken livers, Krum, but my husband is like Erin. Can't get him to even take a lick. He says livers are dog food. Oh, well, feel sorry for those that are missing out on this! Thanks for the great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    leebear ate it and said...
    I AM A LIVER LOVER!THANKS FOR A GREAT RECIPE! CAROL LEE
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  • gagagrits 5 years ago
    Hey Krum, I'm just like Erin, but I do like your breading blend of spices. And your photos are beautiful. I will try this on chicken fingers. My first Father-in-law would have loved these......:)
    Was this review helpful? Yes Flag
  • lovebreezy 5 years ago
    I'm known as "the liver lover" in my family. Yum.
    Great photos, they really help.
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  • mrtnzangel8 5 years ago
    Count me among the liver lovers! I will definitely try this the next time I sneak them into the grocery cart.
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    " It was excellent "
    debbie919 ate it and said...
    Krum...it's so funny - I was craving chicken livers just the other day, and forgot them at the store! This sounds wonderful- I just love them, fried, smothered, most any way. And...I happen to live in Perdue country now! Must pick some up and try this; thanks so much!
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  • cabincrazyone 5 years ago
    Very interesting ....
    I love ramaki. Haven't had it in years. One of the fellows I worked with made them for ... what the heck was the occasion ... union meeting? That doesn't sound right. He made it correctly with the water chestnut slice next to the liver, under the bacon wrap.
    I just might buy a tub of chicken livers and give your recipe a go. Thanks my friend.
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