MY KENTUCKY FRIED CHICKEN LIVERS

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Kentucky fried chicken livers are a delicious treat.  They make excellent appetizers without the gravy or make them with gravy served on top for a main dish.

We love Kentucky fried chicken livers. We like them with gravy or honey mustard sauce.

Ingredients for Kentucky fried chicken livers:

1  pound chicken livers

1 cup buttermilk (could use regular milk)

1 cup self-rising flour (could use all-purpose)

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

pinch cayenne or a few drops hot sauce, Optional

1/8 teaspoon cumin, Optional

cooking oil (I use Canola and about 1/2 cup)

Put the chicken livers in the buttermilk and let soak for about 3 or 4 minutes. Mix flour, garlic powder, salt,  pepper, cayenne and cumin in a shallow bowl.  Dredge chicken liver in flour until totally covered. Heat oil in skillet. Fry livers turning often until crispy. Remove from skillet and drain.  We like chicken livers with gravy or honey mustard sauce. Recipes for both below.  Enjoy!

 

Gravy from Drippings:

If you have any flour left over from dredging the livers put it in the drippings left in the frying pan.  You need about 1/4 cup flour. I leave the crumbs in the skillet with the drippings, add the flour and stir to soak up the oil.  Add about 1 1/2 cups milk and a teaspoon black pepper.  Bring to a boil, stirring to keep from burning and cook until gravy thickens to desired consistency.  Serve over chicken livers. Makes about 1 1/2 cups of gravy.

Print Recipe
5 from 29 votes

Kentucky Fried Chicken Livers

Kentucky Fried Chicken Livers are real treat and this recipe is a family favorite.
Course: Main Course
Cuisine: American
Keyword: Fried Chicken Livers
Servings: 1 pound
Author: The Southern Lady Cooks

Ingredients

  • 1 pound chicken livers
  • 1 cup buttermilk could use regular milk
  • 1 cup self-rising flour could use all-purpose
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • pinch cayenne or a few drops hot sauce Optional
  • 1/8 teaspoon cumin Optional
  • cooking oil I use Canola and about 1/2 cup

Instructions

  • Put the chicken livers in the buttermilk and let soak for about 3 or 4 minutes. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl. Dredge chicken liver in flour until totally covered
  • Heat oil in skillet. Fry livers turning often until crispy. Remove from skillet and drain.

Notes

Gravy from Drippings: If you have any flour left over from dredging the livers put it in the drippings left in the frying pan. You need about 1/4 cup flour. I leave the crumbs in the skillet with the drippings, add the flour and stir to soak up the oil. Add about 1 1/2 cups milk and a teaspoon black pepper. Bring to a boil, stirring to keep from burning and cook until gravy thickens to desired consistency. Serve over chicken livers. Makes about 1 1/2 cups of gravy.
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