Crispy Fried Chicken Livers
Tender, savory chicken livers fried until the outside is golden and crispy—a Southern classic that tastes restaurant-quality but cooks in 20 minutes. Serve hot with your favorite dipping sauce or alongside collard greens and cornbread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 pound chicken livers
- ¾ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 tablespoons vegetable oil
Instructions
- 1
Place the chicken livers on a cutting board and pat them completely dry with paper towels, pressing gently to remove all moisture—this helps them fry crispy instead of steaming.
- 2
Pour the flour into a shallow bowl or plate, then add the salt, black pepper, and cayenne pepper, and stir with a fork until the seasonings are evenly mixed throughout.
- 3
Place one chicken liver on the flour mixture and roll it gently to coat all sides, then lift it and tap off any excess flour; repeat with each liver until all are coated.
- 4
Pour the vegetable oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 2 minutes.
- 5
Carefully place each flour-coated liver into the hot oil—you should hear a steady sizzle immediately—and do not move them for 3 minutes, which allows the outside to turn golden brown.
- 6
Flip each liver over using tongs or a slotted spoon and cook the other side for 2 to 3 minutes until it is also the color of warm honey and feels firm when pressed gently.
- 7
Slide all the cooked livers onto a plate lined with paper towels to absorb excess oil, and sprinkle lightly with salt while still hot, then serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- shallow bowl or plate
- fork
- tongs or slotted spoon
- plate
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