Fried Chicken Livers

A dish from my youth. Tasty, crispy, and oh so good. The dredge can be used to coat other chicken pieces or even a cube steak. Complete with the roguechef 10 herbs and spices.

Served with sawmill gravy and mashed potatoes or biscuits, this is a meal fit for a king.

Fried Chicken Livers

From the South – Soaked in buttermilk, dredged in seasoned flour, and fried.
Prep Time 15 mins
Cook Time 15 mins
Soak Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner, Lunch, Main Course, Snack
Cuisine Southern
Servings 4 servings
Calories 529 kcal


  • Breading Station, 2 bowls, flour, and egg.


Seasoned Flour

  • 2 cups AP Flour
  • 2/3 tsp Kosher Salt
  • 1/2 tsp Thyme Dried
  • 1/2 tsp Basil Dried
  • 1/3 tsp Oregano Dried
  • 1 tsp Celery Salt
  • 2 tsp Black Pepper
  • 1 tsp Dried Mustard
  • 2 tsp Garlic Salt
  • 1 tsp Ground Ginger
  • 1 tsp Cayenne Pepper Optional


  • 1 lb Chicken Livers
  • 3/4 cup Buttermilk
  • Neutral Oil As needed
  • 2 ea Eggs Beaten with 4 tbsp of buttermilk
  • 2 tbsp Hot Sauce Optional


Seasoned Flour

  • Mix all, and store in an airtight container


  • Drain and wash the livers, trim any connective tissue, cut in half.
  • Combine buttermilk and hot sauce.
  • Add livers to the milk mixture, marinate the chicken livers in the refrigerator for at least 1 hour.
  • Drain the livers, dredge in the seasoned flour
  • Dredge the floured livers in the egg and back into the flour.
  • Place the livers on a wire rack in a baking sheet and return to the fridge for 15 minutes.
  • Add oil into a large, heavy skillet to reach a depth of 1/2 inch. Heat the oil over moderately high heat until it reaches a temperature of 350°F
  • Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side.
  • Transfer the livers to a large platter lined with paper towels and season.


A cheap and hearty meal.  There are restaurants built on livers, gizzards, chicken, biscuits, and pepper cream gravy in the South.
Items to note:  
Poke your livers, poke them well.  Pokeing the livers with a fork will not stop the popping, spitting, and snapping, but it will reduce it. Use a fry screen as well.
The soak in buttermilk adds so much in taste, and the 15-minute rest gives the flour gluten time to set up and bind to the livers. 
One can add a third bowl of panko to the breading setup, dredging in flour, egg, then panko, but I’m a bit more traditional with a double dredge in seasoned flour.


Calories: 529kcalCarbohydrates: 65gProtein: 31gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 398mgSodium: 3244mgPotassium: 550mgFiber: 3gSugar: 8gVitamin A: 12879IUVitamin C: 26mgCalcium: 199mgIron: 15mg
Keyword Chicken, Fried, Seasoned Flour
Tried this recipe?Let us know how it was!

  Filed under: American, Autumn, Ingredient, Southern, Winter

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