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.

Kentucky Fried Chicken Livers The Southern Lady Cooks

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.

Kentucky fried chicken livers
Print Recipe
5 from 1 vote

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.
Be sure and PIN Kentucky Fried Chicken Livers for later:
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44 Comments

  1. Can’t wait to try this, I love chicken livers with onion and peppers but don’t make often.
    I like gizzards as well, use to boil and simmer before frying but still tough, I’ll try baking after frying.
    Thank you for receipts.

  2. Lynna Krehbiel says:

    Daddy used to make them with home fries! My 83yo Mom gets them at her local KFC in Louisville, KY.5 stars

  3. Suzanna C Koizumi says:

    Very good. I seasoned with cumin, cayenne , salt pepper, mixed into the flour. First I chopped one big vidalia onion and lightly browned it in some oil in the frying pan. After removing the onions I added a little more oil and fried the livers in three batches. I had to do this when everyone was out of the house because it does have that a unique odor.

  4. Linda Herrington says:

    Will try the livers, but we’re a weird family who loves fried chicken gizzards & I can’t seem to get them soft & tender like the chicken restaurants. Can you help me with this?
    Love your recipes. Thank you for always being there for us

    • The Southern Lady says:

      I fry gizzards exactly like the chicken livers, Linda. I hope this helps. Thank you so much for your kind comment and being a part of our community.

    • Fix the gizzards just like the chicken livers recipe. Put them in an 8×8 pan that has been sprayed with cooking spray. Cover tightly with aluminum foil and bake low and slow for about 45 minutes to an hour. (275-300 degrees)

  5. If I had to have a last meal….it would be fried chicken livers. We also dip them in a jezabel sauce or even just plan jelly. Don’t knock it ’til ya try it. Way to go Southern Lady!!!

  6. These were so good. . Thanks for sharing this. Next time I’m going to fry them in bacon grease. Seems several comments die for them.
    Thanks Again

  7. Beth Watts says:

    Whenever I make these, I have to make 2-3 lbs because my husband loves to eat the leftovers cold from the fridge! Think I’ll try adding sugar as noted in one of the comments to see if it makes any difference, though it’s hard to improve on perfection!

  8. Try them fried, then pour bar b que sauce over and put in the oven 350 for half an hour…extra yummy…

  9. Sheri orem says:

    I fry up some bacon and use the grease to fry some onions, coat the livers with flour and fry them on medium, turning often, and they are crisp and yummy. Our favorite.

  10. I love chicken livers but I’m afraid if I eat them, my gout will flair up. I can’t eat beef liver because of my gout.

  11. Being from England I was only familiar with pigs liver. My husband turned me on to chicken livers because I can’t find what I want here in the US. Thanks for this recipe, I will now be able to cook them myself instead of trying to find somewhere that cooks them right!

    • Carolre Vanderhyde says:

      Why does everything have to have hot stuff in it? The recipe is really good without cayenne or hot sauce. Thanks!

  12. Jayne Adler says:

    my dad made these for us when I was a kid, but fried them in bacon grease. we didn’t have them very often!

  13. Fried chicken livers with gravy and a serving of sauteed onions, to die for!!!!

  14. …I enjoy your site very much…it makes me happy to see people who know food…and how to cook it…your recipes are good food that people want to eat…I’ve made a few, and all were delicious…Thank you…☺…

  15. They sound great !!! I eat them with the milk gravy and white rice !!!

  16. Judy, I saved this recipe back when you first posted it and only tonight did we finally get the chance to use it. We got a lb. of livers from the Farmer’s Market that were from free-range, pastured chickens. YUMMY!!! Thank you for your recipes.

    • The Southern Lady says:

      So happy you were finally able to enjoy the recipe and so nice to hear from you. Hope you are doing fine and you are having a great summer. Hugs!

  17. Love them..daddy taught me to dip in ranch..,sooogooood

  18. I have been looking for a good, southern fried chicken recipe for ages!! I was very surprised that this site does not seem to have one. Could you please put a recipe on the site for it? Thanks so much!!!

    • The Southern Lady says:

      I guess I just thought everyone knows how to fry chicken Deb. I just wash and pat dry the pieces. Season flour with salt, pepper and garlic powder. Roll chicken in flour and fry in enough oil to cover chicken pieces about halfway. Do not let pieces touch and an iron skillet is better. Brown on both sides, cover and cook until tender. That’s about all I do to fried chicken. Some people dip it in egg first before the flour. I don’t.

  19. I had chicken livers last night, Yum

  20. My Husband and I both love chicken livers. I can not wait to try this, they sound wonderful.

  21. Thank you SO much.I got lucky to get my picky eater daughter to eat them,”Mum,are you frying chicken?Why,YES!yes I am.”Even after she realized down the line some year or so later,they were organ meat.She was like,well,it tastes like chicken.Works for me,lol.So now,we have a new way to cook them.Thank you.I plan to cook both soon and cannot wait to offer livers to her again 🙂

  22. We love them dipped in honey.

  23. A friend introduced me to fried chicken livers dipped in schrimp sauce. This is fantastic.

  24. I have loved chicken livers my entire life & so do my children. I am a Ky. girl & this is how we make them, just one added thing, 1 tsp. sugar in the flour also. It takes away that little bit of strong flavor. Great with fried apples & biscuits.

  25. These chicken livers look so very good. I have been having a craving for them. Great recipe!

  26. Linda Shealey says:

    Just a tip I learned from frying chicken livers, to keep them from popping prick them with a fork before coating and frying them, deep frying works very well too.

  27. Try these chicken livers with salsa. Very good.

  28. Holy cow!! These look sooo yummy!! I’ll have to make some just to get over the craving now:)

  29. OMG…. I was just in a KFC last month and asked why they didn’t carry the fried chicken livers any more…. I miss them soooooooooo much!!! Thank you for posting this… can’t wait to try out the recipe this week!

  30. Judy, I have not had chicken livers in years.
    Use to cook them all the time when children were growing up.

  31. I haven’t made chicken livers in a LONG time! These look wonderful and I’ll be making some soon. Thanks for the post!

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