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Fried Chicken Livers

recipe at a glance
Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 15037
cook method: stovetop

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1 pound chicken livers


1 cup flour
1/2 cup cornmeal
2 teaspoons your favorite seasoning blend
3 eggs, fork beaten
2 tablespoons milk or chicken broth
oil to fry


Clean and rinse livers. Beat eggs with liquid of choice. Combine flour, cornmeal and seasoning of choice. Place livers in egg mixture and then roll into flour mixture. Coat livers well but shake off excess. Heat oil to 365-375 degrees F until it sizzles. Drop livers into hot oil but do not crowd. Turn once when frying.

Livers will be cooked well when coating has turned golden brown, several minutes on each side.

Drain on absorbent paper. Serve with sauteed mushroom and onions or French fries and brown gravy.

Note: increase amount of flour and cornmeal as needed.

cook's notes

Several years ago I had fried chicken livers when traveling down South. If you enjoy chicken livers you'll probably enjoy this recipe.

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379 calories, 9 grams fat, 42 grams carbohydrates, 30 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Had a bet going with my kids and if they lost they were going to have to eat liver. Of course, my goal was actually to get them to like liver if they lost the bet so I looked for hours to find a recipe that I thought they might actually enjoy. They lost the bet, I made this recipe, and they liked it! I appreciated the suggestion of the gravy because I think that helped a lot (I used chicken gravy not brown gravy though).

Guest at

REVIEW: 5 star recipe rating
Great recipe!!! I have done it few times and always enjoy it.
Thank you.

Registered Member at
Member since:
Oct 28, 2007

REVIEW: 5 star recipe rating
The livers were great! I modified a little only because I love my seasoning. Instead of putting the seasoning in the flour, I put them in the egg to allow much more to stick. Thanks for the great instruction.

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