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.

Southern Fried Chicken Livers

The Southern Lady Cooks
These Southern Fried Chicken Livers are easy to make and so good! If you are a fan of KFC Chicken Livers you will love these.
5 from 40 votes
Course Main Course
Cuisine American
Servings 1 pound


  • 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.


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.
Keyword Fried Chicken Livers
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Recipe Rating


  1. Kelly Hoekstra says:

    I love chicken livers!!! Since I was little on. Love love Love!!!!5 stars

  2. Sharron Flannery says:

    I love this chicken liver recipe. This is the second time I’ve used it.5 stars

  3. Spinnin Jenny says:

    I love chicken livers now, too!! But when I was a little girl, my mom would make livers and onions but I never ate them. I first ate them at KFC, but they stopped selling them in GA about 10 years ago. I sure do miss them.

    My mom told me how to make them. Your recipe is very similar to hers but only with salt and pepper and a small amount of cornstarch added to the flour. She said the cornstarch helped to make the flour stick and not to turn them until they golden on one side then to turn them, otherwise the breading would fall off. Mama knew best and my breading never did. I do miss her and southern cooking wisdom.5 stars

  4. Lee McAlister says:

    This is especially timely and welcome. KFC no longer offers chicken livers. In 2022, with shortages in meat processing plants’ personnel, there’s nobody available to separate livers and other offal. They process the main pieces of chicken and the rest goes to the pet food industry. None of the chain chicken places offer livers any more. I ordered a huge amount of frozen livers online, and I’ve been frying my own for several weeks. Thank you for this recipe.5 stars


  6. Hill creature says:

    Single guy here may be single but I still like to eat good. Thank you for the liver and The gravy recipe did it like you said and it was dang good yes I used cast iron.5 stars

  7. Kay Kearly says:

    I use this recipe to make fried gizzards and hearts. I parboil them first, then flour and fry them. SO good!!!5 stars

  8. First, if I don’t want the mess of cooking them myself, I have a gas station that makes fabulous livers. I also like to dip mine in French salad dressing. Weird I know but when I was a teenager I worked at a cafeteria that made them and sauced them with the dressing. I love them that way so much that I’ve been known to carry a bottle into restaurants. LOL5 stars

  9. Maye Smith says:

    Ladies, if you have a problem with the livers popping when they are being fried….
    be sure to poke them few times with a fork and that will keep them from popping .
    My grandmother did this and my mom, that’s who I learned this from ..

  10. Kim Mcnallen says:

    This recipe for chicken livers is the same one my Granny used when I was a child growing up! Do VERY, VERY GOOD!!5 stars

  11. Leah Triplett says:

    Love fried chicken livers. I dip mine in cocktail sauce.5 stars

    1. The Southern Lady says:

      I bet that is so good!

      1. I absolutely hate to fry chicken livers but I do them for the family. Like one of the posters I add onion to the oil but take them out before frying the livers. I also use mostly self rising meal salt pepper with a little flour. Thanks for your recipe.

      2. David Duprey says:

        There is a specialty Italian dish that you might like to try with chicken gizzards and hearts it’s called Spezzi Red sauce like tomato and spicy it’s a specialty at a small restaurant in Rhode Island it’s terrific

  12. 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.

    1. The Southern Lady says:

      Thank you, Belinda. Hope you enjoy the recipe.

    2. saw that you like gizzards try crock pot low with onion soup mix water to cover test for tenderness

  13. 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

  14. 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.5 stars

  15. 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

    1. 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.

    2. 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)

  16. Bayou Andy says:

    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!!!

  17. A. Simmons says:

    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 Again5 stars

    1. The Southern Lady says:

      You’re very welcome! Have a wonderful week.

  18. 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!5 stars

    1. The Southern Lady says:

      So glad your family enjoys this recipe. They are delicious! Have a wonderful weekend.

  19. Try them fried, then pour bar b que sauce over and put in the oven 350 for half an hour…extra yummy…5 stars

  20. 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.5 stars

  21. Terri Fant says:

    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.

  22. 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!5 stars

    1. Carolre Vanderhyde says:

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

  23. 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!

    1. Suzanne Chappell says:

      I also used bacon grease! Gives good flavor! Love livers!

  24. Fried chicken livers with gravy and a serving of sauteed onions, to die for!!!!5 stars

  25. …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…☺…5 stars

    1. The Southern Lady says:

      Thank you very much Dawn! Happy to have you here and happy you enjoy the recipes. Have a great week ahead.

  26. Tina Clark says:

    They sound great !!! I eat them with the milk gravy and white rice !!!5 stars

  27. 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.5 stars

    1. 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!

  28. Love them..daddy taught me to dip in ranch..,sooogooood5 stars

  29. 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!!!

    1. 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.

  30. I had chicken livers last night, Yum

  31. Lena Davis says:

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

  32. 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 🙂

    1. Love chicken livers too, I add sautéed mushrooms and sweet onions.

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

  34. Patsy Baker says:

    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.5 stars

  35. These chicken livers look so very good. I have been having a craving for them. Great recipe!5 stars

  36. 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.

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

    1. Nishka, I sure will try them with salsa. Never thought of that before but bet it is great. Thanks for the tip. Love it. Have a great week.

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

  39. 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!

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

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