Rating: 4.5 stars 4.6
199 Ratings
  • 5 star values: 149
  • 4 star values: 39
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2

Mom made us fried chicken livers because they were cheap, and now the convenience stores sell them in the South! Use a fry screen — these things can pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.

  • Whisk egg and milk together in a shallow dish until blended.

  • Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine.

  • Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

  • Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.

  • Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

470 calories; protein 24g; carbohydrates 27.5g; fat 28.9g; cholesterol 458.5mg; sodium 86.5mg. Full Nutrition