Southern Fried Chicken Livers Recipe

| May 28, 2018 | 63 Comments

Southern Fried Chicken Livers

Easy, step-by-step, photo illustrated instructions that teach you how to make Southern Fried Chicken Livers at home. Printable recipe included.

Southern Fried Chicken Livers recipe, as seen on Taste of
Southern Fried Chicken Livers


Southern Fried Chicken Livers, slider.
Fried Chicken Livers Recipe

Fried Chicken Livers are an “acquired taste.” Either you like them, or you don’t. Simple as that.

Mama didn’t cook these when I was growing up. At least not that I recall. But, they do happen to be one of those old fashioned Southern food favorites that a lot of folks around my area really enjoy.

On the other hand, a lot of my friends just prefer to use them as “catfish bait.” It seems the big fish really like them as well.

They’re messy. No denying that fact. So, whether you’re fishing with them, or getting ready to fry them, be ready for it. They do splatter a bit when frying. Sometimes they’ll make a loud POP and splatter even more. Just be sure to protect your arms while you’re watching over them. A splatter screen comes in real handy if you have one. Smile.

I don’t eat them often, but like my Beef Liver with Onions and Gravy, I just get a desire to have them every once in awhile. 

Cracker Barrel has them on their menu. Kentucky Fried Chicken use to have them, and still do in a few locations that I’ve seen around South Carolina. And, you’ll find them in some of the mom-and-pop type restaurants, or some of the area barbecue places.

Some places even feature them on the all-you-can-eat buffet, but I find those are normally dried out from sitting around on the buffet or usually just over cooked to begin with. I much prefer making them at home.

At home, I cook them just enough to be done, but not over cooked. This makes for a very soft and tender chicken liver with just enough breading to have a bit of a crisp to it. Livers are tender to begin with, but they often get overcooked.

It only takes about 3 minutes on each side, and they’re done. It’s pretty easy so it makes the slight mess well worth the effort.

Chicken livers are supposedly full of iron, protein, and Vitamin A, just in case you need some encouragement to try them. Smile. They actually taste pretty good to me.

I hope you’ll give them a try and if you do, be sure to leave a Comment in the section at the end of the recipe.

Ready for some Fried Chicken Livers?  Alright then, let’s head on into the kitchen, and… Let’s Get Cooking!


Southern Fried Chicken Livers, you'll need these ingredients.
Fried Chicken Livers, you’ll need these ingredients.


Southern Fried Chicken Livers, rinse gently under cool running water.
Place your chicken livers in a colander and gently rinse them with cool running water.

Chicken Livers are fragile, so work with them gently. When rinsed, let them drain in the colander.


Southern Fried Chicken Livers, cut and trim if needed.
You’ll probably find a variety of sizes in your container as you can see here.

I suggest you cut the larger ones apart and trim away any tough connective tissue.


Southern Fried Chicken Livers, trim carefully.
A good sharp knife will let you cut the larger pieces in half and trim away the tough parts.

Discard the really small pieces as they will burn easily while frying.


Southern Fried Chicken Livers, place livers in a bowl and add the buttermilk.
Place the trimmed livers in a bowl and add the buttermilk. I just added enough buttermilk to cover the livers. No need to actually measure it. Gently toss them around with your hand to fully coat the livers in the milk.


Southern Fried Chicken Livers, drain the livers again.
Place the livers back in the colander and drain them again, removing most of the buttermilk. You’ll probably need to stir them around a bit in order to drain them.


Southern Fried Chicken Livers, add some salt.
While they are still in the colander, add a bit of salt. About half a teaspoon should be fine.


Southern Fried Chicken Livers, add the black pepper.
Sprinkle on the black pepper. About one fourth of a teaspoon will do.

Give them a gentle toss to mix the salt and pepper in.


Southern Fried Chicken Livers, dredge the livers in flour.
Grab a small container or bowl, and add some flour.

Remove one of the livers from the colander and place it in the flour, tossing it gently to fully coat the liver.


Southern Fried Chicken Livers, dip it back in the buttermilk.
Place about a cup of buttermilk in a small bowl and then dip the lightly floured liver into the buttermilk.


Southern Fried Chicken Livers, dredge in flour again.
Place the liver back in the flour and dredge it again, fully coating the pieces of liver with flour.

I show this so you can see that we “double dip” the livers in flour. This will help them hold more of the flour for frying and make for crispy fried chicken livers.

You can speed up this process a bit by placing some flour in a paper bag or zip lock type bag. Once you dip them in flour, then the buttermilk, place the livers in the bag. Don’t add all of them at one time, but maybe about half. Shake them in the bag so they get coated with flour. It really is quicker and a bit less messy to do it this way.

Take them out of this second dipping of flour and spread them out on a foil lined sheet pan.


Southern Fried Chicken Livers, place on a pan to rest for fifteen minutes.
Let the flour coated livers rest on the sheet pan for about 10 to 15 minutes. I took the photo above after mine had been sitting while I heated up the oil.

This step helps the flour to adhere better so it doesn’t just all fall off when you place the livers in the hot oil.


Southern Fried Chicken Livers, fry the livers in a skillet of hot oil.
I like to fry mine in Mama’s old cast iron skillet of course. Here, I added enough oil to reach about one inch deep, then brought it up to 350F degrees. You can use a thermometer if you have one to be sure the oil is hot enough for frying.

Carefully place the livers, one at a time, into the hot oil. Don’t overcrowd the pan and leave a little room around the livers so they fry more evenly.

I also make sure that I have a lid large enough to cover my skillet close by just in case it should ever catch fire. That way, I could place the lid on the pan and hopefully kill the flames.  You also don’t want to add more oil than will go over half the depth of your pan.


Southern Fried Chicken Livers, turn them when slightly browned on the bottom.
This can be a bit messy.

Use a splatter screen if you have one because the livers will often times POP while frying. Some folks suggest you poke each one with a knife to prevent this popping but I’ve never done that.

When the livers start to turn brown on the bottom, use some tongs to flip them over. You’ll also see blood rise to the top of the liver as it fries, another indication that they are about ready to be turned over.

You just need to be careful, protect your arms and hands, and don’t let the hot grease splatter on you.

The livers will cook about 3 minutes each side and should be done by that time.

Listen to your oil as they fry. Once the sizzle from the frying starts to die down, that means whatever you’re cooking is getting close to being done.


Southern Fried Chicken Livers, remove and place on a wire rack when done.
Use your tongs to remove them from the oil when they are done. Place the fried chicken livers on a wire rack if you have one, or on a brown paper bag. I don’t suggest you place them on paper towels as this will keep them from being crispy.

After you place them on the rack, lightly sprinkle them with a bit more salt and pepper.


Southern Fried Chicken Livers, serve hot and enjoy.
Serve them while they’re warm.

You can use these as a main dish item or just as appetizers. Try dipping them in Ranch Dressing or some Hot Sauce. Lots of possibilities with fried chicken livers.



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Southern Fried Chicken Livers, printable recipe, from Taste of

Southern Fried Chicken Livers Recipe

  • Author: Steve Gordon
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 46 minutes
  • Yield: 2 servings 1x
  • Category: Appetizers
  • Method: Stove Top
  • Cuisine: American


Easy, step-by-step, photo illustrated instructions that teach you how to make Southern Fried Chicken Livers at home. Printable recipe included.



  • 1lb Chicken Livers
  • 1 cup Buttermilk
  • 1 ½ cups Flour
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Oil for frying


  1. Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
  2. Remove from colander, cut and trim any connective tissue or fat if desired.
  3. Place livers in a small bowl.
  4. Add the buttermilk. Stir gently to coat the livers.
  5. Add salt.
  6. Add black pepper.
  7. Stir gently and set aside for 10-15 minutes.
  8. Place flour in a small bowl or tray.
  9. Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
  10. Place the livers in the flour, turning gently to fully coat the liver.
  11. One at a time, dip the livers back in the buttermilk, then place back into the flour.
  12. Toss gently to coat with flour again.
  13. Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
  14. Add oil to cast iron skillet to a depth of about one inch.
  15. Bring oil up to 350F degrees for frying.
  16. Gently lower livers, one at a time, into the hot oil.
  17. Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
  18. Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
  19. When done, remove from skillet and place on a brown paper bag or wire rack to drain.
  20. Sprinkle lightly with additional salt and black pepper if desired for added flavor.
  21. Serve warm if possible. They cool quickly.
  22. Enjoy!

Keywords: southern fried chicken livers recipe, southern, easy

Your Comments:

Have you ever heard tried Fried Chicken Livers? Ever cooked them at home? Share your memories of this old favorite Southern food.

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!



Tags: , , , , , ,

Category: Appetizers, Chicken, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (63)

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  1. Anne says:

    Your directions were great! The photos were so helpful! I fried these for my new husband! He really liked them! Wow! This felt like a real accomplishment! Thank you for helping me succeed!

  2. Dee says:

    Kentucky Fried Chicken used to offer deep-fried chicken livers, at least into the early 1990s. I moved out of San Francisco around that time and my new county didn’t have a KFC. They were great… but then, I grew up eating kidneys and liver (if you like paté, you like liver).

  3. Shirley says:

    Do you fry the onions first before you fry the livers

  4. carol s williams says:

    These were the best chix livers I have had. Creamy and crispy. I am gluten free, so I had to use gf flour with some corn starch thrown in. They are the best.

    • Steve Gordon says:

      Hi Carol, Thank you for trying our Fried Chicken Livers Recipe. I’m glad you liked them and glad to hear they worked well with your gluten free flour. I do appreciate your visit and thank you again for sharing your results with us. Stop by again… real soon. Be Blessed!!! -Steve

    • Jack says:

      You could’ve just fried them in pork panko…no carbs or gluten.

  5. Ruth Dommert says:

    GREAT, GREAT. I’m 73 now, was to little to watch my Grandma but oh my goodness. Chicken livers are either something you really like or NOT. I learned a lot from the steps in this process and the crust did not fall off at all. I’m back for more recipes I’ll try. Oh yes, we took the livers out and fried them 3-5 minutes in the turkey fryer. The next day had some cold as a snack. So glad I found you!!!

  6. Holly says:

    To help with the popping when you fry them, my mom always poked them with a fork before breading them. It’s always worked for me.

    • Steve Gordon says:

      Hi Holly, Thank you for the suggestion. I’ll have to remember that next time I fry up some Chicken Livers. Sounds like a great idea. Smile. I do appreciate your visit today, and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Kim Schumacher says:

    Turned out fabulous.. I made a white country gravy with sausage and hardly dipped them because they were so delicious on their own.

    • Steve Gordon says:

      Hi Kim, Thank you for trying our recipe for Southern Fried Chicken Livers. I’m glad you liked them. The white gravy sounds great. Thank you for the suggestion. I do appreciate your visits and I hope you’ll be sure to stop by again… real soon. Be Blessed!!! -Steve

  8. L. Allen says:

    serve with rice and gravy; collard greens and cornbread, sweetened ice tea and sweet potato pie for dessert.

  9. Penny says:

    Loved the chicken livers. My husband & l mix up cocktail sauce with lots of horseradish for a tasty dip.

    • Steve Gordon says:

      Hi Penny, I’m glad you tried the Chicken Livers and enjoyed them. The cocktail sauce combination sounds like a winner. I’ll have to try your version some time. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

    • Roger says:

      Orange marmalade and prepared horseradish for the dip, with a bit of white pepper and salt.

  10. Linda Stansell says:

    Thought I’d share this tip. Pierce each liver with a fork and they wont splatter as bad. I use a splatter screen too.I read someone else recipe for chicken livers and they just dipped egg and milk no flour. I dont think that would work without flour to give you that good crispy crunch

  11. Kelly says:

    Just like this and then Wrapped with bacon before frying….. ahhhhmazzing!

  12. Laurie Belle says:

    Hi, great write-up! Glad you shared the recipe and agree with your notes that the restaurants so often overcook them. Thank goodness for chicken livers! Have been anemic for 2 years and chicken livers have kept me going.

    Wanted to add that I’ve combined techniques from a Southern home and a Yankee ex-BF (yeah, dunno what I was thinking) to make perfect (to me!) livers.

    Sometimes I will soak for an hour or so in salted buttermilk – supposedly this pulls some of any residual bile out and moves the salt in. I think they taste better like that. If I have time, I will actually brine a lot of my meats in buttermilk. Pork does well like this. I’ve purchased bulk meat, done the buttermilk brine for a day or two and then frozen to use later. Tender, juicy chicken and pork filets with that method. Seems to also help with freezer burn?

    You can also use the plastic liver container to salt water brine them for a few minutes- just pour off the liquid that comes on it, rinse in the container a few times, then fill up with warm water and add salt (sometimes I’m a REALLY lazy cook). If I use warm water, will cook them at the same sitting for food safety.

    When I cook livers, I use butter at a low enough temp that it doesn’t brown, put the first layer in and put a lid/plate over my fry pan so they steam. Depending on size, I steam for a minute and a half to 2 min. The blood will come up and they’ll look half-done on top. Then I turn them and let them crisp up on the other side (about 2 min) for a soft and delicious but crispy liver. Pretty perfect!

    Also, if I will be eating them for a couple days, I’ll undercook a batch so when I reheat they don’t turn rubbery. You can reheat them in the microwave (delicately!!!) or keep a small fry pan handy and re-heat in the pan. Mine have a layer of butter attached (takes me a stick for 2# liver on the first cooking) so I don’t really need to butter the pan to re-heat.

    I’m a fisher-lady, too, so I do appreciate that we’ll put anything on a hook that might get a bite, but it seems wasteful to use chicken livers!!! 🙂 Haven’t fished for catfish in years.

    If anyone is in the city, Whole Foods occasionally has really nice organic livers that have the BEST flavor. Costs 3x as much, but probably 10x as good.

    Also – funny about the other commenter talking about his Southern mama/relatives cooking with a pinch of this and that. My mama was a measure-we, Godmother a pinch-er, both good cooks. Took about 5 years or so when I was young to perfect the “pinch” but I never measure anything anymore (40-some years after my initial childhood cooking educatuon) unless I’m baking something delicate/precise. Trial and error, but you can teach yourself how to eyeball everything. Salt and baking soda are probably the most dangerous to eyeball – hard to un-salt a dish.

    Thanks again – nice to find other liver-lovers and fishers and Southerners!!! 🙂

    • Steve Gordon says:

      Hi Laurie, Thank you so much for taking the time to write and share your comments on the Chicken Livers. Sounds like you might have cooked a bunch of them. Smile. You’ve made some great suggestions here. Hopefully it will encourage someone else to give Chicken Livers a try. I think if you get them right the first time, you’ll like them, but if your first ones are bad, you’ll not try again. It’s just being human. Personally, I don’t think it’s worth trading chicken livers for catfish. Smile. They put up a good fight, but I don’t like to catch them. Go figure. I do appreciate your visit today, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  13. Roger Curry says:

    Nix the different sauces. Try this and it will become your favorite! Fry livers, dip them in cinnamon applesauce while eating. Welcome to the exotic flavors. Serve with fries and coleslaw.
    Eating at its best…

    • Steve Gordon says:

      Hi Roger, Cinnamon Applesauce you say? Now, that sounds interesting. Thank you for the suggestion. I do appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  14. Jesse Malone says:

    Definitely an acquired taste but one
    I acquired at a very young age. My dad loved (loves) them. Mom would make them but not often. She grew up in Augusta Georgia and learned from southern cooking. As fascinating as it was to watch Mom, Grandma and great aunts in the kitchen (when they didn’t run you out) I didn’t learn much. They never measure anything! They just knew how much of what and threw it together. This recipe is simple but man… it’s good! Didn’t change a thing! Livers turned out great. Maybe better than Mom’s.
    Oh. I also use em for catfish bait. Channel Cats love em too. Not fried of course.
    Great recipe. Great read with the article. Thank you!

    • Steve Gordon says:

      Hi Jesse, Thank you for the compliments and for sharing your Comments with us. I’m really happy that you tried the Southern Fried Chicken Livers, but I doubt they were as good as your moms were. Smile. I’m glad you liked them though. Lots of folks around here use livers for catfish bait as well. I do like to fish, but don’t like catching catfish. If you catch one, you have to take it off the hook. I hear they can hurt you pretty bad. Smile. I do appreciate your visit today. The door is always open, so please stop by again… real soon. Be Blessed!!! -Steve

      • Charles robertd says:

        Catfish have three spines one on back and one on each side near the gills , just wrap your fingers around them like handles and remove hook, yes if they stick you it hurts, it may sound silly but if one sticks you rub it’s belly on the wound. It works, if you don’t it will hurt for a few weeks

  15. Mark White says:

    It looks better than the way I’ve done it in the past I will definitely be trying this recipe.

    • Steve Gordon says:

      Hi Mark, I do hope you’ll try the Chicken Livers. Just be sure to come back and let me know how they turned out for you. I hope you’ll enjoy them. Thank you for stopping by today, I hope you’ll visit with us often. Be Blessed!!! -Steve

  16. Rod Zabel says:

    Hey Steve, this looks like a great recipe. My wife is a Southern girl, and she makes them, but I don’t know how she does it. I will surprise her and make this. Can you give me some suggestions for dipping sauce? I’ve had em with marinara, and that is good. Ranch? BBQ? Honey Mustard? I know you got some good ideas about this. Thanks!

    • Steve Gordon says:

      Hi Rod, I do hope you get to try the Fried Chicken Livers. I’m not sure they will be as good as what your wife makes, but maybe she will at least give you a thumbs up for trying. Smile. As I mentioned at the end of the photos, I think they are good with Ranch Dressing, or even some Hot Sauce. And, how can you go wrong with a good barbecue sauce? Right? Thanks for your visit today, and for your question. Please let me know how they turn out for you. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Mike says:

      At Elizabeth’s restaurant in NOLA they serve them with a hot pepper jelly. It’s delicious!

  17. Henry says:

    Hey man thanks for the recipe. What’s the purpose of soaking in buttermilk? I don’t have any but and I’m using an egg wash instead for coating. I’ll let you know how it goes!

    • Steve Gordon says:

      Hi Henry, It’s not really necessary that you soak them in buttermilk, but it seems to cut back on some of the bitterness sometimes found in the taste of them. Personal choice of course. I look forward to hearing how yours turn out. Keep up the great work. I appreciate your question and your visit today. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  18. Donald McCrimmon says:

    I’m a 74-year old Florida Native who is retired and living in Upstate New York. I cooked some pasture-raised chickens’ livers bought from a local Amish farmer according to your recipe, but using vegetable oil rather than lard. I also raised the oil temp to 375 in an electric frying pan. That higher temperature helped with the browning and the electric skillet aided with the accuracy. They were delightfully crispy and evoked memories of the chicken liver meals my very Southern mother put before me years ago. Thank you for the inspiration.

    • Steve Gordon says:

      Hi Donald, Thank you for stopping by, I do appreciate your comments and your memories about the Fried Chicken Livers. I’m glad to hear they turned out well for you. As you may know, my brother sells pig cookers, and he has one going up to Oswego, New York in a week or two. Are you anywhere around those parts? I appreciate your visits and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  19. Polly says:

    Hi Steve,
    I grew up having fried chicken livers. I had four siblings and if Mama only fried one chicken there was always a discussion as to who would get the chicken liver, just like who would get the wishbone, if she left the breast whole. When the five of us became teens, one chicken wasn’t enough, so Mom always fried two. Chicken seemed to taste so much better back then, maybe because we raised our own !!
    Have a good week.

    • Steve Gordon says:

      Hi Polly, Thank you for sharing your memories of the Chicken Livers with us. I do agrees, most everything tasted much better back then. And, it probably was because we raised our own. Of course, those chickens roamed free and ate bugs and such, so maybe that made the big difference. Smile.

      Thank you for your visit today, and I hope you’ll visit with us often. Be Blessed!!! -Steve

  20. Lori A Dom says:

    My family loves fried chicken livers, my mother fixed them when I was a child, many years ago, my sister’s and I would fight over them. My daughter who is now 25 has eaten them since she was a small child and will even order them when we go out to a local diner. Good eating. Hope that your up and about and feeling better soon.

    • Steve Gordon says:

      Hi Lori, Thank you for sharing your comments with us. I realize they are an acquired taste, but they really are good if they’re cooked right. I’m thankful for your well wishes, and grateful that you subscribe to our Newsletter. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  21. Shirley Nemeth says:

    Hi Steve. I, too, was worried when I didn’t receive your newsletter yesterday. I figured you were celebrating the holiday. Please don’t knock banks. I’m a retired banker (45 years on the job). My daughter and daughter-in-law and everyone else I knew used to chide me about all the three-day weekends I got. I always reminded them they got off work the Friday after Thanksgiving and I did not because banking regulations stipulate banks cannot be closed more than three consecutive days. Did you know that?

    Anyway, I love, love chicken livers. I used to eat them often growing up in N. C. But I haven’t even thought about them fior a long time. My late husband didn’t like them and my present partner can’t stand the smell of any kind of liver. So I just put them out of my mind, I guess. My Mama just dipped them one time in flour with salt and pepper mixed in. They were really good. She made gravy and put some of the livers in and left some out so we could have a choice. I loved both.

    I’m very thankful to hear you’re doing better as well as your fishing buddy and his wife. I’ll keep praying for all of you.

    • Steve Gordon says:

      Hi Shirley, I’m sorry for the delay in the Newsletter this week. I just figured it would be best to send it out the day after Memorial Day instead of on that very day. But, I do appreciate your concern. I’m not knocking banks, it’s more like jealous of all the days off as to what my work life always seemed to be. Smile. I have a dear friend that works for a bank, and takes the Newsletter, so I have to pick on her about it.

      You’ll just have to break down and fry up some Chicken Livers when no one else is home so you can bring back that great taste. They really are good, but we always just eat they fried without the gravy. I’ll have to do that next time.

      Thank you for your prayers on my behalf, and for my friends. We’re all doing a little better each day, so that is good.

      You know I appreciate you and your support. I hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  22. Sandra Lowry says:

    Hi Steve, glad you are feeling a little better. I know you are ready to “get back on the road” and visit some Farmer’s Markets. Glad to hear about Jan and Billy too. They have really been through a lot.
    I really enjoyed reading your recipe this week. I grew up eating chicken livers and as a single parent of two young children in the 70’s, this was an inexpensive meal. I only battered mine in flour and they were good so I can imagine the buttermilk and double-dipping would make them even better!
    As always, thank you for your newsletter and your recipes.
    Sandra Lowry

    • Steve Gordon says:

      Hi Sandra, Hopefully you’ll try them with the buttermilk sometime. I enjoy them that way. Thank you for sharing your memories of them.

      I’m always thankful that you are a subscriber to our Newsletter. Yes, I’m in hopes of getting back out and about very soon. I’ve pretty much missed a lot of seeing the planting season take place this Spring with the farmers as I travel the back roads, but I hope to be going again soon. Thank you for your thoughts about Billy and Jan. They are doing better each day as well.

      I’m happy you subscribe to the Newsletter and I’m always glad when you stop by. Be sure to visit again… real soon. Be Blessed!!! -Steve

  23. Pamela LaGarde says:

    This is a great recipe however do u have a recipe for fried gizzards

  24. Walt says:

    Hi Steve,

    This recipe reminds me of my teenage years growing up in Southeast Virginia. My friends mom would fry up chicken livers (and hearts) and serve them to us with sliced jalapeno peppers for an afternoon snack. I just might have to give these a try. Thanks for posting this, and I hope you are back up to 100% real soon.


    • Steve Gordon says:

      Hi Walt, I do hope you’ll try the Chicken Livers. I didn’t have any hearts, those usually come with the package of gizzards around here. I’m going to do those one day in the near future as well. Are you sure your friends mom liked you guys? I mean, who serves sliced jalapeno peppers as a snack? Smile. You know me though, I’m not very good with the hot stuff. Thank you for your well wishes, and for being a subscriber to our Newsletter. I will always be thankful for your support, and for your visits to Taste of Southern. I hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  25. Jim Jackson says:

    I’m good at reviewing recipes and “thinking” about preparing them, but not actually doing it, suppose it is due to my male cook syndrome. But your chicken liver recipe is one I will be fixing soon. However, I will have to eat it alone, since the little lady of this house will not touch liver of any kind. Down here in South Texas a fast food restaurant used to serve fried chicken livers; they were good at first, but as the years passed they became overcooked to the point that I stopped ordering them. Now that restaurant does not serve them; for obvious reasons I suppose. However, I discovered another restaurant in Bay City, TX that does a great job preparing calf liver. Keeping that one to myself, because if I speak out they might begin to overcook. Now, with your help I will drag out that old cast iron skillet and try my luck frying up some double dipped chicken livers. Thanks for running your website and going to all of that trouble to teach tried and true recipes to your thankful subscribers.

    • Steve Gordon says:

      Hi Jim, Thank you for your very kind comments and for taking the time to share your memories with us. I do hope you’ll try our recipe, and I’ll look forward to hearing how they turn out for you. I’m sure they’ll be even better in the cast iron skillet.

      I appreciate you stopping by today and I trust you’ll continue to visit with us often. Be Blessed!!! -Steve

  26. Shirley says:

    Love fried chicken livers! My husband loves the gizzards. So when I cook them I have to fry them both. Growing up, we butchered our own hogs and made our own country ham, sausage and lard. So everything got fried in lard. Also used that lard to make our biscuits. So good. It is hard to find lard any more. Okay now I’m getting hungry for fried livers, gizzards and homemade biscuits. Oh, we also made fresh butter to put on those biscuit.

    • Steve Gordon says:

      Hi Shirley, Sounds like you had a great childhood, what with raising your own hogs and being able to enjoy all the benefits of such. I enjoy cooking with lard, and it makes some great biscuits.

      I do appreciate your memories that you shared, and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  27. Judi Goodrich says:

    Good Morning Steve,
    Thinking about you, and I am glad your’e feeling a bit better.
    I have Diabetes and am constantly fighting Nephropathy. Not fun!
    Back to my purpose for writing: Fried Chicken Livers are a thing from my childhood in Cincinnati. My Mothers cooking was mostly Southern, and I think a lot of people from that area were the same. She usually cooked some fried livers along with her regular fried chicken. I guess she bought extras because no chicken would ever have that many livers. Never thought to question it. Anyway- she didn’t double dip or anything fancy, just flour, salt and pepper and good old Crisco. I still keep a small can in my pantry. Some things just taste better with Crisco.
    I’m rambling on, but I also wanted to say how much I enjoy your Newsletter. Thanks for your efforts to put it together every week.

    Judi Goodrich

    • Steve Gordon says:

      Hi Judi, Thank you for your well wishes and for being a subscriber to our Newsletter. I greatly appreciate it. I also keep a can of Crisco here at home. Never know when you might need it. I failed to mention that I cooked these in Lard. I had a 5lb tub of it here at home and decided to use it to fry the Chicken Livers in. We always fried our fish and seafood in Lard at my brothers seafood restaurant when he had that. It works great. My late wife’s mother always fried her chicken in the Butter Crisco. She made great fried chicken with it.

      I appreciate you taking the time to write and share your memories with us. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  28. cj thomas says:

    I must be part catfish. I love chicken livers and I like to hang around in the water.
    Never tried double dipping them in flour but it sounds about heavenly. Will definitely try and using the colander to drain off the excess buttermilk is genius. I might suggest giving the ‘too small to fry’ bits to the dog.
    I wised up and started frying in my cast iron dutch oven, that pretty much eliminates overflow (and flash fires!) and helps rope in the spatters.
    Concerning those who don’t prefer liver I can only say, “Thank You, more for me!”
    And thank you, Steve, wishing you 100% well ASAP.

    • Steve Gordon says:

      Hi CJ, Maybe were both part catfish. Smile. I do hope you’ll try the double dipping step when you next cook some chicken livers. Let me know if you can tell a difference. Thank you for sharing your comments and do visit with us often. I greatly appreciate the support and happy to have you as a subscriber to the Newsletter. Be Blessed!!! -Steve

  29. Yum, yum…..


    No onion gravy, and mashed potatoes?

    Just kiddin” : )

    • Steve Gordon says:

      Hi Ms. Jimi, I didn’t do them with onions and gravy because I’ve done so many other things that way. But, they certainly are good that way too. Of course, I think anything goes pretty good with mashed potatoes and gravy. Its my favorite vegetable. Smile. Thank you for your comments and be sure to stop by again… real soon. Be Blessed!!! -Steve

  30. Kathleen says:

    Yes I have! It has been a long time but this reminds me to cook and enjoy it soon. Thank you!

    A young black man from Macon showed me back in the day. He was a friend and I had never known of flour-dredged livers. Yummm!

    It was sunny most of the weekend up here north of Cuba. Humid yesterday. Bright and seasonable today. Strawberries in June, always. Hope you start getting only as little rain as your natural world needs.

    • Steve Gordon says:

      Hi Kathleen, I do hope you’ll try them again soon. It’s always good to see someone that likes them. I was afraid I would turn some readers off by sharing the recipe, but so far so good. Smile. Enjoy that sunny weather “North of Cuba.” Keep cool. I do appreciate your comments and happy to have you as a subscriber to the Newsletter. Your support will always be appreciated. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  31. Marilyn Allison says:

    Good Morning Steve,

    My mom used to fry chicken livers, in our house, you were supposed to eat everything placed in front of you, or sit there until you did. This is one meal she didn’t force me to eat, I am glad to say. She always gave me something else, but my Dad and Brother loved them. I was interested in your frying techniques, and wanted to know if this can be applied to fried chicken. For some reason, I am never able to get a thick crust on chicken. Resting the floured meat for 15 minutes may have always been the answer, my flour always floats off. The Livers look very crispy. Can you use regular milk instead of buttermilk? Take care of yourself, hope you get better soon. And I am glad your friend is getting better, and hope she and her husband can be reunited soon. Prayers for all of you.

    • Steve Gordon says:

      Hi Marilyn, Have you seen my recipe for Southern Fried Chicken here on Taste of Southern. I let the chicken rest there as well while heating up the oil. It works great. Do check it out. Gotta love a mom that didn’t make you eat something you didn’t like. Mine was that way with Collards. I never have liked them and Mama would always sit them at the other end of the table from where I always sat just to keep them away from me. I might have been a bit spoiled. Smile. You can use regular milk, but buttermilk just adds a bit of something extra.

      Thank you for your well wishes for us all. I appreciate you being a subscriber to the Newsletter and for all of your support. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  32. Clara Smith says:

    Love Chicken Livers! Mama made hers without buttermilk and they were good. Golden Corral has fried c. livers, not to bad but the homemade kind are better.

    • Steve Gordon says:

      Hi Clara, Thanks for mentioning that Golden Corral has them. I haven’t been to one in some time but it’s good to know. I bet your mom made some mighty good ones. Thank you for your support and for your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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