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How To Make Southern Fried Chicken Livers

Updated on October 29, 2012
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing -- and writing about -- food.

Incredible Chicken Livers!

I've fried hundreds of chicken livers over the years, and have learned a thing or two about how to make them taste delicious. They're one of my favorite foods.

And if you're reading this -- I'm sure you love them, too.

I think the best ones are well-seasoned, and in a super crispy crust. The following recipe is for Southern style fried chicken livers.

A delicious platter of Southern Fried Chicken Livers

Double-click the photo to see the chicken livers in more detail
Double-click the photo to see the chicken livers in more detail

The Ingredients

1 pound chicken livers


black pepper

red pepper flakes (optional)

2/3 cup buttermilk

1 1/2 cups flour

vegetable oil for frying

Buttermilk-battered chicken livers ready to fry

Chicken livers frying in the skillet

Freshly made Southern Style Fried Chicken Livers

How To Make Southern Style Fried Chicken Livers

Pour the vegetable oil into your skillet to a depth of about one inch. Place over high heat until the oil is shimmering. I like to use a thermometer, and I wait until my oil has reached 360 degrees. This is the optimal temperature for frying.

Meanwhile, put the livers in a colander and rinse thoroughly. Pat dry with paper towels.

Season the livers generously with salt, black pepper and the red pepper flakes. (We like livers to have a spicy hot flavor. If you're sensitive to heat, then omit the red pepper flakes.)

Pour the flour into a bag (I usually use a gallon freezer bag) then toss all of the livers in the flour. It's important to toss the livers in the flour FIRST, before going on to the next step.

As I remove them from the bag of flour, I place them on a cutting board, and then slice each liver into a few pieces. I do this because I like smaller pieces of liver in a crunchy crust. The liver pieces are usually about the size of the end of my thumb.

Pour the buttermilk into a bowl, put the livers into the buttermilk, then back into the bag of flour. Toss to coat thoroughly. This "double-dipping" -- livers into the flour, then into the buttermilk, then back into the flour -- is what makes for a super-crispy crust.

Lower the pieces of liver into the hot oil, then lower the stove temperature to medium high. After the bottoms have turned medium brown, turn the liver and fry on the other side. This usually takes no more than about 2 or 3 minutes per side.

Once they're crispy brown, remove from the oil with a slotted spoon and place on a platter lined with paper towels.

Final Thoughts

I always use a frying screen when I'm frying chicken livers. They tend to splatter oil, and you'll have a mess on your stove if you don't. The frying screen also prevents the hot oil from spattering onto your hands while you fry.


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    • stephaniedas profile image

      Stephanie Das 6 years ago from Miami, US

      Chicken livers are good for you too. I haven't had them in years, but I'll have to give your recipe and tips a try. Thanks for the good hub.

    • Victoria Lynn profile image

      Victoria Lynn 6 years ago from Arkansas, USA

      Useful! Voted up! I love chicken livers. This makes me crave some. Will definitely have to try this recipe. Look forward to more of your hubs. I like your topics.