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If you like chicken liver then you have to try this fried version. The livers are breaded with a cornmeal breading that gets a wonderfully crisp texture. You can use your favorite seasoning blend in the breading. We like a good Cajun seasoning or something like Old Bay would work too.
serves/makes:
ready in:
under 30 minutes
3 reviews
ingredients
1 pound chicken livers
Breading
3 eggs, lightly beaten
2 tablespoons milk or chicken broth
1 cup flour
1/2 cup cornmeal
2 teaspoons your favorite seasoning blend
oil to fry
directions
Rinse the chicken livers and trim off fat as needed.
Beat the eggs with the milk or broth until smooth and place in a shallow bowl. Combine the flour, cornmeal, and seasonings in another bowl.
Preheat oil in a deep skillet or pan to 365 degrees F.
Coat the chicken livers in the egg mixture first, then roll in the flour mixture to coat. Shake off excess flour.
Add the liver to the pan and cook in small batches until the breading is golden brown, turning once during the cooking time. Do not crowd the livers in the oil.
Remove the liver from the pan with a slotted spoon and drain on absorbent paper (paper towels or brown paper). Repeat with remaining batches of liver.
Serve the fried chicken livers with French fries and brown gravy for dipping.
cook's notes
If the chicken livers are small you may need to increase the amount of flour and cornmeal since they will have to cover more surface area.
recipe tips
Soak chicken livers in milk or buttermilk for a few hours before cooking to mellow their flavor.
Make sure the oil returns to the correct temperature between batches to keep the livers from absorbing too much oil and becoming greasy.
For extra crispy breading, let the coated livers sit on a wire rack for a few minutes before frying. This helps the coating to set.
Using a thermometer to check the oil temperature can help achieve consistent cooking results.
Be cautious of oil splatter when adding the livers to the hot oil, as moisture in the livers can cause the oil to bubble up.
To avoid a metallic taste, be sure to thoroughly clean the livers by removing any green bile spots and connective tissue before cooking.
Adding a small amount of sugar to the breading mixture can balance the flavors, especially with stronger seasoning blends.
common recipe questions
Can I use buttermilk instead of milk or broth for the egg mixture?
Yes, buttermilk is a great alternative that will add a tangy flavor and can help tenderize the chicken livers. Just substitute it in equal amounts for the milk or broth.
How can I make sure the chicken livers are fully cooked but still tender?
Chicken livers should be cooked until they are no longer pink inside but should remain tender. This usually takes about 3-4 minutes per side. Overcooking can make them tough and grainy.
What type of oil is best for frying chicken livers?
High smoke point oils like peanut, canola, or vegetable oil are best for frying chicken livers. These oils can withstand high temperatures without burning.
Can I bake chicken livers instead of frying?
While baking is a healthier option, it won't give you the same crispy texture as frying. If you choose to bake, spread the coated livers on a greased baking sheet and bake at 400 degrees F for 15-20 minutes, flipping halfway through.
What are some other seasoning blends that work well with chicken livers?
Apart from Cajun or Old Bay, Italian seasoning, smoked paprika, garlic powder, or a blend of salt, pepper, and a dash of cayenne pepper can add flavor to chicken livers.
Can I prepare chicken livers in an air fryer?
Yes, to cook in an air fryer, preheat it to 400 degrees F. Spray the breaded livers lightly with cooking spray and cook for 8-10 minutes, flipping halfway through, until crispy and cooked through.
How long can I store leftover fried chicken livers?
Leftover fried chicken livers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispiness.
Can I freeze cooked chicken livers?
Yes, cooked chicken livers can be frozen. Cool them completely, then freeze on a baking sheet before transferring to a freezer-safe bag or container. Reheat from frozen in a 350 degrees F oven until heated through.
nutrition data
379 calories, 9 grams fat, 42 grams carbohydrates, 30 grams protein per serving.
more recipes like fried chicken livers
FRIED CHICKEN GIZZARDS
CALF'S LIVER WITH ONIONS AND WHITE WINE
MENUDO
SPICED BEEF TONGUE
HOMEMADE HAGGIS
BAKED LIVER AND ONIONS WITH BACON
reviews & comments
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giggledizzy REVIEW:
October 19, 2014Had a bet going with my kids and if they lost they were going to have to eat liver. Of course, my goal was actually to get them to like liver if they lost the bet so I looked for hours to find a recipe that I thought they might actually enjoy. They lost the bet, I made this recipe, and they liked it! I appreciated the suggestion of the gravy because I think that helped a lot (I used chicken gravy not brown gravy though).
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Alain REVIEW:
November 11, 2009Great recipe!!! I have done it few times and always enjoy it.Thank you.
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pj4peace REVIEW:
October 28, 2007The livers were great! I modified a little only because I love my seasoning. Instead of putting the seasoning in the flour, I put them in the egg to allow much more to stick. Thanks for the great instruction.
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