Delicious Recipes for Chicken Fried Livers

Southerners of the United States of America are known for their love of fried food. This is a staple food favorite in cuisine that has spread its influence throughout the US, as well as other parts of the world. Deep-fried foods have been an all-time favorite, especially in North American culture. Restaurants of various class levels have thrived on food items that are dunked in high heat oil and cooked to a crispy texture full of flavor. In the south, chicken fried livers are as commonplace as finding chicken wings across the nation and beyond. There are several delicious recipes that make really good chicken fried liver flavors that can be prepared in deep fryers. For a healthier alternative that’s just as tasty, try the air fryer as well. If you’re not a fan of liver, regardless if it’s poultry, beef, or pork, use cubed meat of equal size instead. That will also work.

Fried Chicken Liver

Chicken livers are at their best when all the fat, membrane, and veins are removed. According to Web MD, this is an often overlooked source of low-calorie nutrition loaded with health benefits. Rich with iron and folate, this is a popular dish among Asians and Europeans. This is also reasonably inexpensive compared to other meat sources. Some of the recipes featured in this article come from them that are definitely worth trying. When visiting the nutrition facts covered by Doctor Robert Kiltz, he lists off a series of health benefits that come with the consumption of chicken liver.

BBQ’d Fried Chicken Livers

List of Ingredients

  • 1 pound of chicken livers
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tbsp orange juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/4 tsp cayenne pepper
  • 1 cup fine bread crumbs
  • salt and pepper (according to personal taste)


  • Lightly coat the air fryer with cooking spray and let it preheat to 380 degrees Fahrenheit.
  • In a large bowl, stir together the ketchup, brown sugar, orange juice, Worcestershire sauce, smoked paprika, mustard powder, and cayenne pepper.
  • Using a ziplock bag, put in the fine bread crumbs.
  • Toss the patted dried chicken livers into the sauce mixture until all the pieces are coated.
  • Transfer the dried chicken livers, a little at a time, into the bag of bread crumbs. Shake well until coated.
  • Place the dried chicken livers into the air fryer and cook for ten minutes.
  • Flip the chicken livers and cook for another ten to fifteen minutes. You need the internal temperature to reach at least 165 degrees Fahrenheit.

Cook’s Suggestion: This method locks the BBQ flavoring in. Accompanying this with potato salad has been a family favorite whenever we’ve held backyard BBQs. This recipe is also BBQ grill friendly if you’d rather kebab it with some veggies. If you go there, mushrooms and grape tomatoes do flavorful wonders.

Crispy Air Fryer Chicken Livers

List of Ingredients

  • 1 pound of chicken livers
  • 1/2 cup buttermilk
  • 2 tbsp hot sauce
  • 1 tbsp creole seasoning
  • 1 tsp Italian seasoning
  • Oil for spraying (you pick the oil)
  • Salt and pepper (according to personal taste)


  • Combine the buttermilk and hot sauce in a container.
  • Dunk the chicken livers into the buttermilk mixture and refrigerate them for at least an hour.
  • Lightly spray the air fryer and preheated it to 380 degrees Fahrenheit.
  • Using a shallow bowl, mix together the flour and seasonings until well blended.
  • Remove the chicken livers from the buttermilk mixture and shake off any excess.
  • Place the chicken livers into the flour mixture and toss until well coated.
  • Shake off the excess and place the coated chicken livers into the air fryer, allowing them to cook for ten minutes.
  • Flip over the chicken livers and lightly spray them with the cooking oil.
  • Cook for an additional ten to fifteen minutes, or until the chicken livers are cooked through enough and have reached an internal temperature of 165 degrees Fahrenheit.
  • Once ready, serve the chicken livers immediately. The longer they sit the less crispy they become.

Cook’s Suggestion: Have some oven-roasted potato cubes coated with Italian dressing as a sidekick to the air-fried chicken livers.

Crispy Chicken Livers a la Bistek

This is a Filipino-inspired recipe that also has a flair for chicken fried livers. Serve this with some rice you have yourself a winning flavor combination. It’s one of the many favorites from the Kawaling Pinoy website. In English, Kawaling Pinoy means Soldier’s Pineapple.

List of Ingredients

  • 1 pound of chicken liver, cut into halves
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 tsp salt
  • 1/4 tsp pepper
  • canola oil
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tsp cooking oil
  • 1 small onion, peeled and sliced into thin rings
  • 1 garlic clove, peeled and minced


  • In a bowl, combine the flour, cornstarch, salt, and pepper.
  • Dredge the dried chicken liver pieces in the flour mixture until each piece is thoroughly coated.
  • In a skillet over medium heat, make sure there’s enough oil inside that’s about two inches deep.
  • Add the coated chicken livers in batches, turning them as needed, until they’re gold and crispy.
  • Make sure you use a slotted spoon when removing the cooked chicken livers from the pan. Drain them on paper towels.
  • In a bowl, mix together the lemon juice, soy sauce, and water.
  • In a skillet over medium heat, add a teaspoon of cooking oil.
  • Add the onions and cook them for about a minute, stirring regularly as you go.
  • Remove the onion from the skillet but put them into something to keep them warm.
  • Using the same skillet, add the garlic and cook, stirring regularly until it becomes aromatic and lightly brown.
  • Add the lemon mixture to the garlic and bring this to a boil.
  • Add the chicken livers and gently toss them in the skillet so each piece is coated.
  • Continue cooking this for about two minutes or at least until the sauce has slightly thickened.
  • Serve this with the onions for the ultimate Filipino-style experience.

Cook’s Suggestion: If you can get your hands on some spring rolls, this recipe, along with the rice, makes this flavor combination seem out of this world.

Crispy Coconut Chicken Livers

List of Ingredients

  • 1 pound of chicken livers
  • 3 tbsp coconut oil
  • 1/2 cup flour
  • 1 tbsp coconut flakes
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp sea salt


  • In a medium bowl, combine the flour, coconut flakes, garlic powder, paprika, curry powder, cumin, and salt until they’re well mixed.
  • Over medium-high heat, heat up the coconut oil in a skillet.
  • Place the towel-dried chicken livers into the flour mixture and make sure each piece is coated evenly.
  • Shake off any flour excess as you transfer the coated chicken livers into the frying pan.
  • Cook the chicken levers on medium-high heat for about three minutes. You want the bottoms to become brown and crispy before turning them over so you can cook them for another three minutes. Use tongs to do this and be gentle as you turn them over.
  • Once cooked, remove the livers from the heat source and pat them dry if you don’t want to serve them greasy.

Cook’s Suggestion: This makes a great addition to a garden salad. If you want to enhance the flavor of this fried chicken liver recipe, squeeze a wedge of lemon on top and enjoy.

Skillet Chicken Livers

  • Garlic Chicken Livers
  • List of Ingredients
  • 1 pound of chicken livers
  • 1 1/2 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 teaspoon salt
  • 6 cloves of minced garlic


  • Place the chicken livers in the skillet, cooking and stirring until they’re cooked through. This should take about five minutes. The reason for the dry fry method is it keeps the livers from browning. It also maintains a tender texture that turns them into mouth-watering morsels.
  • Add the olive oil, lemon juice, and salt to the livers, stirring gently until well mixed.
  • Remove the skillet from heat and sprinkle the minced garlic over the livers.

Hawaiian Fried Chicken Livers

List of Ingredients

  • 1 pound of chicken livers
  • 1/4 cup butter
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 medium green pepper, sliced
  • 2 1/2 tsp brown sugar
  • 1 tbsp cornstarch
  • 1 3/4 tsp salt
  • 2 tbsp cider vinegar
  • 3/4 cup water
  • 1 can of pineapple chunks, drained (Cook’s Suggestion: use the liquid from the pineapple should you wish to cook rice as a side dish to the livers.)


  • In a small bowl, mix together the brown sugar, cornstarch, and salt.
  • Gradually, stir in the vinegar and water until the mixture is nice and smooth. Set the bowl aside.
  • Over medium-high heat, melt the butter down in a skillet.
  • In the frying pan, toss in the celery, onion, and green pepper, cooking until they’re tender-crisp. This should take about five minutes.
  • Add the chicken livers and cook for ten minutes, stirring frequently.
  • Toss in the drained pineapple.
  • Gradually stir the liquid mixture into the skillet and stir constantly until it has thickened.
  • Once thickened, the chicken livers are ready to serve.

Cook’s Suggestion: If you’re going with the pineapple rice suggestion, adding tiny cubes of ham will help amplify the Hawaiian experience.

Lemon Pepper Fried Chicken Livers

List of Ingredients

  • 1 pound of chicken livers
  • 2 cups bread crumbs
  • 3 tbsp lemon pepper seasoning
  • 2 tsp basil
  • 1 tsp oregano
  • 1 1/2 tsp garlic powder
  • 2 large eggs, beaten
  • vegetable oil for frying


  • Thoroughly mix together the bread crumbs, lemon pepper seasoning, basil, oregano, garlic powder, and salt in a shallow dish.
  • In a bowl, have your beaten eggs ready for dipping.
  • Make sure your chicken livers are patted dry, and gently bathe them in the beaten eggs until they’re well coated. Be sure to drip off any excess liquid.
  • Place the coated chicken livers into the bread crumb mixture and gently dredge them so they’re fully coated.
  • Heat up the frying pan over medium heat with enough oil to have its entire bottom coated.
  • Place the chicken livers into the pan and fry until golden brown and no longer pink in the middle. This takes about ten minutes per side. The inner temperature should be no less than 165 degrees Fahrenheit.

Cook’s Suggestion: This is really great with rice as its sidekick. Squirt some lemon juice into the rice, along with some basil, so that the flavor fusion works better together.

Southern Fried Chicken Livers

When visiting sites like All Recipes, search for fried chicken livers, and one of the tried and true all-time favorites should be the first thing you see.

List of Ingredients

  • 1 pound of chicken livers
  • 1 egg
  • 1/2 cup milk or buttermilk (you choose)
  • 1 cup all-purpose flour
  • 1 tbsp garlic powder
  • salt and pepper (according to personal taste)
  • 1-quart vegetable oil for frying


  • Rinse the chicken livers in coriander with cold water and drain them well. Lay them out and pate them dry.
  • Whisk the egg and milk together in a shallow dish until well blended.
  • Into a ziplock bag, combine flour, garlic powder, salt, and pepper, and shake so they’re combined.
  • Heat the oil in either a deep fryer or large saucepan until it reaches 375 degrees Fahrenheit.
  • Coat the chicken livers in the exx mixture until they’re fully coated.
  • Transfer the chicken livers, one at a time, into the flour mixture and shake the bag until the piece is completely coated.
  • Gently, place a few of the fully coated chicken livers into the hot oil. It would be recommended to use a splatter screen as you cook these to a golden brown. It takes about five to six minutes to do this.

Cook’s Suggestion: For the full-blown Southern fried experience, pan-fried potatoes, along with some okra, should serve as great add-ons to the chicken livers.

Spanish Chicken Livers

In English, we call it Spanish Chicken Livers. In Spanish, it’s Higados de Pollo ala Espaniola. This is an awesome recipe that’s been a major Latino favorite and for good reason. The recipe shared here is featured on a number of recipe sites, including Menuiva Foods. They usually call for an eight-ounce can of mushrooms and use its liquid. However, if you’re not a fan of canned mushrooms, go fresh instead and use an equivalent amount of water in its place.

List of Ingredients

  • 1 pound of chicken livers
  • 2 tbsp flour
  • salt and pepper (according to personal taste)
  • 3 tbsp butter
  • 4 green onions, chopped
  • 1 cup sliced mushrooms
  • 1/4 cup water
  • 1/2 cup sherry wine


  • Thoroughly combine the salt and pepper with the flour.
  • Melt the butter in a skillet over medium-high heat.
  • Toss the chicken livers in the seasoned flour until the pieces are thoroughly coated. Make a point to shake off any excess flour.
  • Gently toss the chicken livers into the skillet and cook over medium heat until they’re lightly browned. This should take about three minutes.
  • Add the green onions and saute for another two minutes.
  • Add the mushrooms, water, and sherry wine into the skillet and cook over medium heat until the chicken livers have become tender. This usually takes about fifteen minutes.

Cook’s Suggestion: This is great with either Spanish or wild rice acting as its sidekick.

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