Fried Chicken Livers

Serve fried chicken livers as a main dish or snack. The crispy, crunchy crust is the best part. Cut the larter livers in half where connected, if you like. 

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Fried Chicken Livers
Serve fried chicken livers as a main dish or snack. The crispy, crunchy crust is the best part. Cut the larger livers in half where connected, if you like. 
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Course Poultry, Sides
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Servings
servings
Course Poultry, Sides
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Drain chicken livers.
  2. Combine flour, salt and pepper in a large zip-top bag; dredge livers in flour mixture. Dip livers in buttermilk in a shallow dish, and dredge in flour mixture again.
  3. Pour oil to a depth of 2 inches into a large Dutch oven, cast iron pan or electric fryer; heat to 365 degrees, F. Fry livers, 6 at a time, 5 minutes or until browned and no pink remains. Drain on paper towels. Serve immediately.
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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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