19 Crispy Fried Chicken Liver Recipes Delicious

Oh, the crispy, golden delight of fried chicken livers! Whether you’re craving a quick dinner fix or seeking the ultimate comfort food, these 19 recipes are about to make your taste buds dance. Perfect for home cooks across North America, each dish promises a deliciously crispy exterior with a tender, flavorful heart. Dive in and discover your next favorite way to enjoy this underrated gem!

Southern Fried Chicken Livers with Creamy Gravy

These Southern Fried Chicken Livers with Creamy Gravy are a game-changer for your comfort food lineup. Tender livers fried to golden perfection, smothered in a rich, velvety gravy that’s downright addictive.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup buttermilk (the secret to tenderizing)
• 1 cup all-purpose flour (I always sift mine for a lighter coating)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying (about 2 cups, or enough to cover the livers halfway)
• 2 tbsp unsalted butter (for the gravy, because butter makes everything better)
• 2 tbsp all-purpose flour (yes, more flour, but this time for the gravy)
• 1 cup whole milk (for that creamy gravy texture)
• Salt and pepper to taste (okay, I lied about ‘to taste’ earlier, but gravy needs it)

Instructions

1. Soak chicken livers in buttermilk for at least 30 minutes. This step is non-negotiable for tenderness.
2. In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. This is your dredging station.
3. Heat oil in a deep skillet to 375°F. A candy thermometer is your best friend here.
4. Dredge each liver in the flour mixture, shaking off excess. Lay them on a wire rack while you heat the oil.
5. Fry livers in batches for 3-4 minutes per side until golden brown. Don’t overcrowd the pan—it lowers the oil temp.
6. Transfer fried livers to a paper towel-lined plate to drain. Keep warm in a low oven if frying in batches.
7. For the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to remove the raw taste.
8. Slowly whisk in milk, bringing to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper.
9. Serve livers smothered in gravy. Here’s a tip: drizzle extra gravy over mashed potatoes for a side that steals the show.

Hearty and satisfying, these livers boast a crispy exterior with a melt-in-your-mouth center. The gravy? It’s the creamy, dreamy finish that ties it all together. Try serving them over toasted sourdough for a crunchy contrast.

Spicy Fried Chicken Livers with Hot Sauce

Every now and then, a dish comes along that’s both bold and comforting. This spicy fried chicken livers with hot sauce is just that.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I find drying them well ensures a crispier fry)
• 1 cup buttermilk (for tenderizing, it’s my secret weapon)
• 1 cup all-purpose flour (I like to use unbleached for a better texture)
• 1 tsp salt (don’t skimp, it’s key for flavor)
• 1 tsp black pepper (freshly ground packs a punch)
• 1 tsp garlic powder (adds a nice depth)
• 1 tsp paprika (smoked paprika is my favorite here)
• 1/2 tsp cayenne pepper (adjust based on your heat tolerance)
• Vegetable oil for frying (enough to submerge the livers, about 2 cups)
• 1/2 cup hot sauce (I swear by Frank’s RedHot for that perfect tang)

Instructions

1. Soak chicken livers in buttermilk for at least 1 hour in the fridge. This step tenderizes and adds moisture.
2. In a bowl, mix flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. Tip: Sifting the flour mixture prevents clumps.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F. Use a thermometer for accuracy.
4. Remove livers from buttermilk, letting excess drip off. Dredge each in the flour mixture, shaking off excess. Tip: Fry in batches to avoid overcrowding and ensure even cooking.
5. Fry livers for 3-4 minutes until golden brown and crispy. Drain on paper towels. Tip: Keep cooked livers warm in a 200°F oven while finishing batches.
6. Toss fried livers in hot sauce until evenly coated. Serve immediately.

Unbelievably crispy on the outside, tender inside, these livers pack a spicy kick. Serve them atop a bed of creamy coleslaw to balance the heat.

Garlic Butter Fried Chicken Livers

Rich in flavor and easy to prepare, garlic butter fried chicken livers are a quick dish that packs a punch. Perfect for a hearty breakfast or a savory snack.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I find drying them well ensures a better sear)
• 4 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1 tbsp olive oil (extra virgin is my choice for its fruity notes)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken livers in a single layer, ensuring they’re not crowded for even cooking.
3. Cook livers for 3 minutes on one side until golden brown, then flip and cook for another 2 minutes.
4. Reduce heat to medium, add butter and minced garlic to the skillet, stirring constantly to prevent garlic from burning.
5. Continue cooking for 1-2 minutes until garlic is fragrant and livers are cooked through but still pink inside.
6. Season with salt and pepper, toss to coat evenly, and remove from heat immediately.

Frying the livers quickly keeps them tender inside with a crispy exterior. Serve them over toast or with a side of greens for a balanced meal.

Crispy Buttermilk Fried Chicken Livers

Sometimes the best flavors come from the most unexpected parts. Crispy buttermilk fried chicken livers are a Southern classic that’s both rich and satisfying.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (I like to pat them dry for extra crispiness)
• 1 cup buttermilk (full-fat gives the best flavor)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 1 tsp garlic powder (freshly ground if you have it)
• 1 tsp onion powder
• 1 tsp smoked paprika (this adds a nice depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly cracked is my go-to)
• Vegetable oil for frying (enough to fill your skillet 1 inch deep)

Instructions

1. In a bowl, soak chicken livers in buttermilk for at least 1 hour, or overnight for deeper flavor.
2. In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Heat oil in a deep skillet to 375°F over medium-high heat. Tip: Use a candy thermometer for accuracy.
4. Remove livers from buttermilk, letting excess drip off, then dredge in flour mixture until fully coated.
5. Fry livers in batches for 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer to a wire rack over a baking sheet to drain. Tip: This keeps them crispy longer than paper towels.

Rich and creamy inside with a crunchy exterior, these livers are perfect with a side of hot sauce or atop a bed of greens. Try them with a drizzle of honey for a sweet and savory twist.

Honey Glazed Fried Chicken Livers

Unbelievably crispy and sweet, these honey glazed fried chicken livers are a game-changer for offal skeptics. Perfect for a quick dinner or a standout appetizer.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, drying them well is key to crispiness)
• 1 cup buttermilk (for that tender bite)
• 1 cup all-purpose flour (I like to use unbleached for a better texture)
• 1 tsp salt (don’t skimp, it’s crucial for flavor)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/2 tsp garlic powder (for a subtle kick)
• 1/4 cup honey (local if you can, for that deep sweetness)
• 2 tbsp unsalted butter (real butter only, please)
• Vegetable oil for frying (about 2 cups, or enough to cover the livers halfway)

Instructions

1. Soak chicken livers in buttermilk for at least 30 minutes in the fridge. This step ensures tenderness.
2. In a bowl, mix flour, salt, pepper, and garlic powder. This is your dredging station.
3. Heat oil in a deep skillet to 375°F. A candy thermometer is your best friend here.
4. Remove livers from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off any extra.
5. Fry livers in batches for 3-4 minutes until golden brown. Don’t overcrowd the pan—they need space to crisp.
6. Transfer to a wire rack over a baking sheet. This keeps them crispy, not soggy.
7. In a small saucepan, melt butter with honey over low heat. Stir until combined, about 2 minutes.
8. Drizzle honey glaze over fried livers right before serving. The heat will help it cling beautifully.

Now, these livers are a textural dream—crispy outside, creamy inside, with a sticky-sweet glaze that’s irresistible. Serve them atop a crisp salad for a contrast that sings.

Fried Chicken Livers with Caramelized Onions

Savory and rich, fried chicken livers paired with sweet caramelized onions make for a comforting dish that’s both easy and impressive.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I find drying them well ensures a better fry)
• 1 large onion, thinly sliced (yellow onions work best for sweetness)
• 1 cup buttermilk (for tenderizing; whole milk works in a pinch)
• 1 cup all-purpose flour (I like to add a pinch of cayenne for heat)
• 1 tsp salt (kosher salt is my preference for even seasoning)
• 1/2 tsp black pepper, freshly ground
• 1/2 cup vegetable oil (high smoke point is key for frying)

Instructions

1. Soak chicken livers in buttermilk for at least 30 minutes in the fridge. This step tenderizes and removes any gamey taste.
2. Heat oil in a large skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
3. While oil heats, mix flour, salt, and pepper in a shallow dish. Dredge each liver in the mixture, shaking off excess.
4. Fry livers in batches for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding to ensure even cooking.
5. Remove livers and drain on a wire rack over paper towels. This keeps them crispy.
6. In the same skillet, reduce heat to medium-low and add sliced onions. Cook slowly for 15-20 minutes until deeply caramelized, stirring occasionally.
7. Serve livers atop a bed of caramelized onions. The contrast of crispy livers and sweet onions is irresistible.

Mouthwatering and hearty, this dish offers a perfect balance of textures and flavors. Try serving it with a side of creamy mashed potatoes or atop toasted bread for a rustic open-faced sandwich.

Asian Style Fried Chicken Livers

Craving something crispy yet tender with a punch of umami? These Asian Style Fried Chicken Livers are your quick fix.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup cornstarch (for that ultra-crispy coating)
• 2 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp garlic powder (because fresh garlic burns too fast)
• 1 tsp ginger powder (adds a warm, spicy note)
• 1/2 cup vegetable oil (high smoke point is key here)
• 1 tbsp sesame oil (just a dash for aroma)

Instructions

1. In a bowl, mix chicken livers with soy sauce, garlic powder, and ginger powder. Let marinate for 10 minutes. Tip: Don’t skip the marinade—it’s flavor central.
2. Heat vegetable oil in a pan over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
3. Dredge each liver in cornstarch, shaking off excess. Tip: Cornstarch gives a lighter crisp than flour.
4. Fry livers in batches for 3-4 minutes until golden brown. Avoid crowding the pan for even cooking.
5. Drain on paper towels and drizzle with sesame oil right before serving. Tip: Sesame oil adds depth but burns easily, so add it last.

These livers come out crispy outside, creamy inside, with a savory-sweet kick. Try them over steamed rice or with a side of pickled veggies for contrast.

Fried Chicken Livers with Bacon and Onions

Absolutely nothing beats the rich, savory depth of fried chicken livers paired with crispy bacon and caramelized onions. This dish is a hearty, flavor-packed meal that’s surprisingly simple to whip up.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 6 slices thick-cut bacon, chopped (the smokier, the better)
• 1 large onion, thinly sliced (yellow onions work best for sweetness)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/2 cup buttermilk (adds tenderness and a slight tang)
• Vegetable oil for frying (about 1/2 inch deep in your pan)

Instructions

1. In a large skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leave the drippings in the pan.
2. Add sliced onions to the bacon drippings. Cook on medium-low, stirring occasionally, until golden and caramelized, about 15 minutes. Remove onions and set aside with bacon.
3. While onions cook, mix flour, salt, and pepper in a shallow dish. Pour buttermilk into another shallow dish.
4. Dip each liver in buttermilk, then dredge in flour mixture, shaking off excess.
5. Heat vegetable oil in the same skillet over medium-high to 375°F. Fry livers in batches, 3-4 minutes per side, until golden and crispy. Don’t overcrowd the pan.
6. Drain livers on paper towels. Sprinkle with a bit more salt right after frying for extra flavor.
7. Combine livers with bacon and onions. Serve hot.

When served, the livers are crispy outside, tender inside, with the bacon adding a smoky crunch and onions a sweet contrast. Try stacking them on toasted bread for an open-faced sandwich that’s out of this world.

Herb Crusted Fried Chicken Livers

You won’t believe how these Herb Crusted Fried Chicken Livers turn a humble ingredient into a crispy, flavorful delight. Perfect for those who appreciate offal or anyone looking to try something new.

Ingredients

– 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
– 1 cup buttermilk (for that tangy tenderness)
– 1 cup all-purpose flour (I always sift mine for a lighter crust)
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is king)
– 2 tbsp fresh thyme, finely chopped
– 1 tsp garlic powder (because everything’s better with garlic)
– 1 tsp smoked paprika (for a hint of smokiness)
– Salt and pepper to taste (I’m generous with the pepper)
– Vegetable oil for frying (enough to submerge the livers, about 2 cups)

Instructions

1. Soak chicken livers in buttermilk for at least 1 hour, or overnight for maximum tenderness.
2. In a bowl, mix flour, rosemary, thyme, garlic powder, smoked paprika, salt, and pepper.
3. Heat oil in a deep fryer or heavy pot to 375°F. A candy thermometer is your best friend here.
4. Remove livers from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.
5. Fry livers in batches for 3-4 minutes, until golden brown and crispy. Don’t overcrowd the pot.
6. Drain on a wire rack over a baking sheet. This keeps them crispy, unlike paper towels.
7. Serve immediately for the best texture. A squeeze of lemon brightens the rich flavors.

A crispy exterior gives way to a tender, juicy interior, with herbs adding a fragrant punch. Try them atop a salad for a crunchy protein boost or with a spicy aioli for dipping.

Fried Chicken Livers with Mushroom Sauce

Frying up chicken livers might sound old-school, but this dish is a game-changer with its rich mushroom sauce. Perfect for a hearty dinner that doesn’t skimp on flavor.

Ingredients

– 1 lb chicken livers, cleaned and trimmed (I like to pat them dry for a better sear)
– 1 cup all-purpose flour (for that perfect crispy coating)
– 1 tsp salt (don’t skimp, it’s key for flavor)
– 1/2 tsp black pepper (freshly ground works best)
– 1/2 cup buttermilk (adds tenderness)
– 2 tbsp extra virgin olive oil (my go-to for frying)
– 1 cup sliced mushrooms (cremini add a nice depth)
– 1/2 cup heavy cream (for a luxurious sauce)
– 1 tbsp butter (because everything’s better with butter)
– 1 garlic clove, minced (fresh is a must)
– 1/2 tsp thyme (dried is fine, but fresh is divine)

Instructions

1. Mix flour, salt, and pepper in a shallow dish. This is your dredging station.
2. Dip each liver in buttermilk, then coat in the flour mixture. Shake off excess.
3. Heat olive oil in a skillet over medium-high heat until shimmering. This ensures a crispy exterior.
4. Fry livers in batches for 3 minutes per side. They should be golden brown and just cooked through.
5. Remove livers and set aside. Keep warm.
6. In the same skillet, melt butter over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
7. Stir in garlic and thyme, cooking for 30 seconds until fragrant.
8. Pour in heavy cream, simmering until the sauce thickens slightly, about 3 minutes.
9. Return livers to the skillet, coating them in the sauce. Heat through for 1 minute.
10. Serve immediately. The livers are tender inside with a crispy coat, smothered in a creamy mushroom sauce. Try them over mashed potatoes for the ultimate comfort meal.

BBQ Fried Chicken Livers

Absolutely no one does comfort food quite like BBQ fried chicken livers—crispy, savory, and packed with flavor.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup buttermilk (for that tender bite)
• 1 cup all-purpose flour (I like to use unbleached for a cleaner taste)
• 1 tbsp smoked paprika (the secret to that BBQ vibe)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for a little extra depth)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)
• Salt and black pepper to taste (I go heavy on the pepper)
• Vegetable oil for frying (peanut oil works wonders here too)

Instructions

1. Soak chicken livers in buttermilk for at least 1 hour, or overnight for maximum tenderness.
2. In a bowl, mix flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Heat oil in a deep fryer or large skillet to 375°F. A candy thermometer is your best friend here.
4. Remove livers from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere.
5. Fry livers in batches for 3-4 minutes until golden brown and crispy. Don’t overcrowd the pan—it lowers the oil temp.
6. Drain on a wire rack over paper towels. This keeps them crispy, unlike stacking them.

Look for that perfect crunch giving way to creamy, rich livers inside. Serve them with a side of honey mustard or atop a pile of creamy grits for a Southern twist.

Fried Chicken Livers with Sweet Chili Sauce

Got a craving for something crispy, spicy, and utterly satisfying? These fried chicken livers with sweet chili sauce hit all the right notes.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup buttermilk (for that tender bite)
• 1 cup all-purpose flour (I like to use unbleached for a cleaner taste)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 cup vegetable oil (for frying; peanut oil works great too)
• 1/2 cup sweet chili sauce (store-bought is fine, but homemade is killer)

Instructions

1. Soak chicken livers in buttermilk for 30 minutes. This step ensures they’re juicy inside.
2. In a bowl, mix flour, garlic powder, smoked paprika, salt, and pepper. Tip: Sift the flour for a lighter coating.
3. Heat oil in a deep skillet to 375°F. Use a thermometer for accuracy.
4. Drain livers from buttermilk, then dredge in flour mixture. Shake off excess.
5. Fry livers in batches for 3-4 minutes until golden brown. Don’t overcrowd the pan.
6. Drain on paper towels. Tip: Keep them warm in a 200°F oven if frying in batches.
7. Serve hot with sweet chili sauce on the side. Tip: Garnish with sliced green onions for a fresh contrast.

Velvety inside with a crackling crust, these livers are a textural dream. The sweet chili sauce adds a sticky, fiery kick that’s irresistible. Try stacking them on slider buns with pickles for a playful twist.

Cajun Fried Chicken Livers

Absolutely no one does comfort food quite like the South, and these Cajun Fried Chicken Livers are a testament to that. Rich, spicy, and utterly satisfying, they’re a must-try for any offal enthusiast.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup buttermilk (for that tangy tenderness)
• 1 cup all-purpose flour (I always sift mine for a lighter coating)
• 2 tbsp Cajun seasoning (homemade or store-bought, but go heavy on the paprika)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (for that deep, savory note)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)
• Vegetable oil for frying (peanut oil works wonders here for a high smoke point)
• Salt to taste (I like mine on the saltier side)

Instructions

1. Soak the chicken livers in buttermilk for at least 1 hour, or overnight if you have the time. This step is crucial for tender livers.
2. In a large bowl, whisk together flour, Cajun seasoning, garlic powder, onion powder, and cayenne pepper. Tip: Taste your flour mix; it should be flavorful on its own.
3. Heat oil in a deep fryer or large skillet to 375°F. A candy thermometer is your best friend here to maintain the right temp.
4. Remove livers from buttermilk, letting excess drip off, then dredge in the flour mixture. Shake off any extra flour for an even fry.
5. Fry livers in batches for 3-4 minutes until golden brown and crispy. Don’t overcrowd the pan, or you’ll drop the oil temperature.
6. Transfer fried livers to a paper towel-lined plate. Sprinkle with salt while still hot. Tip: Let them rest for a minute; they’re molten inside right out of the fryer.

Unbelievably crispy on the outside and creamy inside, these livers are a flavor bomb. Serve them with a side of remoulade or atop a bed of greens for a Southern twist on a salad.

Fried Chicken Livers with Garlic Aioli

Overlooked but utterly delicious, fried chicken livers with garlic aioli are a crispy, creamy delight. Perfect for those who appreciate offal or anyone looking to try something new.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (freshness is key here)
• 1 cup buttermilk (for tenderizing, don’t skip this)
• 1 cup all-purpose flour (I like to add a pinch of cayenne for heat)
• 1 tsp salt (fine sea salt works best)
• 1/2 tsp black pepper (freshly ground)
• 1/2 tsp garlic powder (for that extra flavor punch)
• 1/2 cup mayonnaise (Duke’s is my favorite)
• 2 garlic cloves, minced (the fresher, the better)
• 1 tbsp lemon juice (freshly squeezed, please)
• Vegetable oil for frying (enough to fill your skillet 1/2 inch deep)

Instructions

1. Soak chicken livers in buttermilk for at least 1 hour in the fridge. This step ensures tenderness.
2. In a shallow dish, mix flour, salt, pepper, and garlic powder. Tip: Sifting the flour prevents clumps.
3. Heat oil in a large skillet over medium heat to 350°F. Use a thermometer for accuracy.
4. Remove livers from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess.
5. Fry livers in batches, 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan.
6. Transfer to a paper towel-lined plate to drain. Tip: Keep fried livers warm in a 200°F oven.
7. For the aioli, whisk mayonnaise, minced garlic, and lemon juice in a small bowl. Let sit for 10 minutes to meld flavors.

The livers are crispy on the outside, tender inside, with the aioli adding a creamy, garlicky contrast. Serve them atop a crisp salad or with crusty bread for dipping.

Fried Chicken Livers with Lemon Pepper Seasoning

Overlooked but incredibly flavorful, fried chicken livers with lemon pepper seasoning are a game-changer for your dinner routine.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I find drying them well ensures a crispier fry)
• 1 cup buttermilk (for tenderizing, it’s my secret weapon)
• 1 cup all-purpose flour (I like to use unbleached for a lighter coating)
• 2 tsp lemon pepper seasoning (the star of the show, don’t skimp)
• 1 tsp garlic powder (adds a nice depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• Vegetable oil for frying (about 2 cups, enough for 1 inch depth in your pan)

Instructions

1. Soak chicken livers in buttermilk for at least 30 minutes in the fridge. This step tenderizes and adds moisture.
2. In a bowl, mix flour, lemon pepper seasoning, garlic powder, and salt. Tip: Sifting the flour can prevent clumps for an even coat.
3. Heat oil in a deep skillet to 375°F over medium-high heat. Use a thermometer for accuracy.
4. Remove livers from buttermilk, letting excess drip off. Dredge in flour mixture, pressing lightly to adhere.
5. Fry in batches for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
6. Transfer to a paper towel-lined plate to drain. Tip: Sprinkle a bit more lemon pepper seasoning right after frying for extra flavor.

These livers come out crispy on the outside, tender inside, with a zesty kick. Try serving them over a bed of arugula with a squeeze of lemon for a bright contrast.

Fried Chicken Livers with Ranch Dressing

Whip up a quick, savory snack that’s perfect for any time of day. Fried chicken livers with ranch dressing are crispy, creamy, and utterly satisfying.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I find drying them well ensures a crispier fry)
• 1 cup buttermilk (for tenderizing, it’s my secret weapon)
• 1 cup all-purpose flour (I like to add a pinch of salt right into the flour)
• 1 tsp garlic powder (for that extra kick)
• 1 tsp paprika (smoked paprika works wonders here)
• 1/2 tsp black pepper (freshly ground, if you have it)
• 1/2 tsp salt (adjust to your liking, but don’t skimp)
• 1 cup vegetable oil (for frying, peanut oil is my favorite for its high smoke point)
• 1/2 cup ranch dressing (homemade or store-bought, both work)

Instructions

1. Soak chicken livers in buttermilk for at least 30 minutes in the fridge. This step tenderizes and adds flavor.
2. In a bowl, mix flour, garlic powder, paprika, black pepper, and salt. Tip: Sifting the flour mixture prevents clumps.
3. Heat oil in a deep skillet to 375°F. A candy thermometer is handy here to monitor the temperature.
4. Remove livers from buttermilk, letting excess drip off. Dredge each in the flour mixture, shaking off any extra.
5. Fry livers in batches for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain. Tip: Sprinkle with a bit more salt right after frying for extra flavor.
7. Serve hot with ranch dressing on the side for dipping.

Zesty and rich, these livers have a crispy exterior with a melt-in-your-mouth center. Try serving them atop a fresh salad for a contrasting texture.

Fried Chicken Livers with Maple Syrup Glaze

Mouthwatering and unexpectedly delightful, this dish combines the rich depth of chicken livers with the sweet touch of maple syrup.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (I like to pat them dry for better browning)
• 1/2 cup all-purpose flour (for that perfect crisp)
• 1 tsp salt (I always use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/4 cup maple syrup (the real deal, no substitutes)
• 2 tbsp unsalted butter (my go-to for richness)
• 1 tbsp olive oil (extra virgin for its fruity notes)

Instructions

1. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter is melted and foaming.
2. Combine flour, salt, and pepper in a shallow dish. Dredge each liver in the mixture, shaking off excess.
3. Place livers in the skillet in a single layer. Cook for 3 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove livers from skillet and set aside on a paper towel-lined plate to drain.
5. In the same skillet, lower heat to medium and add remaining butter and maple syrup. Stir constantly for 1 minute until glaze thickens slightly. Tip: Watch closely to prevent burning.
6. Return livers to the skillet, tossing gently to coat with the glaze. Cook for an additional 1 minute to heat through. Tip: Use a silicone spatula to avoid scratching your skillet.

Amazingly crispy on the outside and tender inside, these livers are a sweet and savory treat. Serve them atop a bed of creamy mashed potatoes or with a side of crisp greens for contrast.

Fried Chicken Livers with Sriracha Mayo

Sometimes the simplest dishes pack the most flavor, and these Fried Chicken Livers with Sriracha Mayo are no exception.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (trust me, dry livers fry better)
• 1 cup buttermilk (for that tender bite)
• 1 cup all-purpose flour (I like to use unbleached)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/2 cup mayonnaise (go for the full-fat version for creaminess)
• 2 tbsp Sriracha (adjust based on your heat preference)
• Vegetable oil for frying (about 2 cups, or enough to cover the livers)

Instructions

1. Soak the chicken livers in buttermilk for at least 30 minutes. This step ensures they stay juicy.
2. In a bowl, mix flour, garlic powder, smoked paprika, salt, and pepper. This is your dredging station.
3. Heat oil in a deep skillet to 375°F. A candy thermometer is your best friend here.
4. Remove livers from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off any extra.
5. Fry livers in batches for 3-4 minutes per side until golden brown. Don’t overcrowd the pan.
6. Transfer to a paper towel-lined plate to drain. They’ll crisp up as they cool slightly.
7. Whisk together mayonnaise and Sriracha in a small bowl. Taste and adjust heat if needed.

You’ll love the crispy exterior giving way to the creamy, rich liver inside. Serve these with the Sriracha mayo for dipping, or get creative by piling them on toast with pickles for a Southern-inspired bite.

Fried Chicken Livers with Parmesan Cheese

Whip up a quick, savory snack that’s packed with flavor and ready in minutes. Fried Chicken Livers with Parmesan Cheese is a crispy, cheesy delight that’s surprisingly easy to make.

Ingredients

• 1 lb chicken livers, cleaned and patted dry (I like to trim any connective tissue for a smoother bite)
• 1/2 cup all-purpose flour (for that perfect golden crust)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tsp garlic powder (adds a nice kick)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup vegetable oil (for frying; I find it gives a lighter crisp than olive oil)
• 1 tbsp fresh parsley, chopped (for a fresh finish)

Instructions

1. In a shallow bowl, mix flour, Parmesan cheese, garlic powder, salt, and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy).
3. Dredge each chicken liver in the flour mixture, shaking off excess.
4. Carefully place livers in the hot oil, not overcrowding the pan (this ensures even cooking).
5. Fry for 3-4 minutes per side, until golden brown and crispy (the internal temperature should reach 165°F).
6. Remove livers with a slotted spoon and drain on paper towels (this keeps them crispy).
7. Sprinkle with chopped parsley before serving (adds color and freshness).

Light and crispy on the outside, tender and flavorful on the inside, these livers are a game-changer. Serve them with a side of spicy mayo or over a bed of greens for a complete meal.

Conclusion

Hungry for something crispy and delicious? This roundup of 19 fried chicken liver recipes is your golden ticket to flavor town! Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to satisfy your cravings. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!