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Why You’ll Love My Recipe
Crispy and delicious, this easy recipe is a great way to showcase an underused and underappreciated chicken part. Try adding these to your next spread of appetizers.
Why not serve this dish as an easy appetizer with some Homemade Ranch Dressing or your favourite hot sauce? Or maybe learn how to make The BEST Crispy Oven Fried Chicken Recipe Ever instead? Make a batch of Air Fryer French Fries and you’ve got a whole meal.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: It takes about 30 minutes to took make these chicken livers.
- Variations: Try adding some cayenne pepper, dried pepper flakes, or Cajun Seasoning to spice up these chicken livers. Increase the amount of garlic, add some onion powder, paprika, or even some Italian Seasoning to the coating mixture. For extra crunch, add some breadcrumbs.
- Tools Needed: For this recipe, you’ll need a colander, a large zipper seal bag, a medium bowl, a whisk, a large saucepan with a lid, some paper towel, and a fork. A mesh splatter screen would also come in handy.
What You’ll Need For Ingredients
Chicken Livers: When they’re cooked properly, these vitamin-A-packed morsels can taste just as amazing as the rest of the chicken. Even better, they’re usually quite affordable.
Coating: All you need for this part is flour and seasonings. You can keep it simple with garlic powder, salt, and pepper, or go ahead and spice things up more. Any spices you enjoy on chicken should taste wonderful on the chicken livers.
Egg and Milk: The mixture of egg and milk will help the coating stick to the chicken livers. Milk also has enzymes that help tougher cuts of meat get a bit more tender. Make sure to let the excess liquid drip off before you dunk your livers in the dry coating, so you don’t get a bunch of clumps.
How To Make Fried Chicken Livers
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Put chicken livers in the colander and rinse thoroughly with water. Drain well. Set aside.
- In a medium bowl, mix egg and milk until well blended. Set aside.
- Add dry ingredients to large Ziploc bag and shake to combine.
- Heat oil in pan over medium-high heat.
- Take a chicken liver, pierce it multiple times with a fork or toothpick. Dunk it in the egg mixture, let excess drip off, and then put in the bag and shake until fully coated.
- Repeat the process with the rest of the chicken livers.
- Add livers to pan and cook in small batches. Cover pan with lid to avoid oil splatters.
- Turn livers once browned. Cook until both sides are brown and livers are cooked through.
- Move cooked livers to dish lined with paper towel to absorb extra oil.
- Serve with ranch or hot sauce.
Karlynn’s Tips and Tricks for Making Fried Chicken Livers
Serving Suggestions: Because chicken livers are quite rich, they pair well with lighter, brighter flavours. Apart from a classic ranch dressing or hot sauce, you may want to try a Tzatziki Sauce and some lemon slices. Sweet Chili Sauce would probably work well too. Any of these sauces will dress up a tray of appetizers, so have fun.
Splatters: Any time you’re frying food in oil, there will inevitably be some splatters. Chicken hearts contain quite a lot of moisture, as well as pockets of air, which will cause extra sizzling than with other foods. While a loose-fitting lid (not too tight, you don’t want to trap the steam) will work to keep the oil splatters contained, an even better option is a fine mesh splatter guard. They usually come with a nice long handle, and they’re great to have around for anything else you might need to fry.
Storage Instructions
Fridge: These are best served hot and fresh but you can store them in a sealed container in the fridge for 2-3 days. Reheat in a pan or an air fryer to get them crispy again.
Freezer: If you’d like to freeze these for use later, try spreading them out on a baking sheet or plate lined with parchment paper and freezing them solid first. Once they’re hard enough not to stick to each other, put them into a bag or container. Reheat in an air fryer.
More Delicious Chicken Recipes
Looking for more ways to cook crispy chicken?
Try these Fried Chicken Strips for a quick lunch or weeknight supper.
Make some Air Fryer Fried Chicken for dinner.
Pan-Fried Chicken Breast is a great protein to add to your favourite pasta dish.
There you go, a quick and easy way to use a cut of chicken you may have ignored until now. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Fried Chicken Livers
Ingredients
- 1 pound chicken livers
- 1 egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 tablespoon garlic powder, (or your favorite seasoning)
- salt and pepper to taste
- 1/2 cup vegetable oil for frying
Instructions
- Place the chicken livers in a colander, and rinse with water. Drain the livers well.
- In a medium sized bowl add the egg and the milk and whisk until well blended.
- In a large Ziploc bag add the flour, garlic powder, salt and pepper and shake it to combine.
- Heat the oil in a large saucepan with a lid on medium/ high heat.
- Take one chicken liver at a time and pierce it with a fork or toothpick all over. Then dunk it in the egg milk mixture then put it in the bag with the flour mixture shaking it to coat it well.
- Add the livers to the pan and cook in small batches. Cover the pan of oil with a frying screen or a lid that can let steam escape to avoid getting burned by spatters of oil that will pop out as the livers fry. Do not crowd the livers in the oil.
- Remove the livers after they are turned once, browned on both sides and the livers are cooked through.
- Place the cooked livers onto a paper towel to absorb any excess oil
- Serve this with a dipping sauce such as ranch or a hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lynn says
can you use corn starch rather than flour?
Kathy Fowler says
how long do these cook?
Mr. Kitchen Magpie says
It all depends on the size and how hot the oil is, you want them browned on both sides and cooked through. I recommend using a digital instant read thermometer to ensure proper tempterature.
Earlyne says
Love chicken livers, can’t wait to try this recipe. One thing to remember is not to cook them too long as they become dry and it’s like having a mouth full of sand.