Pan-fried chicken livers with a crisp, golden panko coating. Seasoned with garlic and onion powder, these skillet-fried bites make an old-fashioned dinner or a hot appetizer with your favorite dipping sauce.
Quick Look: Pan-Fried Chicken Livers
- What it is: Rich, tender chicken livers fried until golden, with a shatteringly crisp panko crust in every bite.
- Southern Fusion: A Southern favorite with a Japanese twist, coated in flaky panko breadcrumbs for extra crunch.
- Key Ingredients: Chicken livers, panko, eggs, flour, garlic powder, and onion powder.
- Pairs Well With: Mashed potatoes, coleslaw, pickles, and honey mustard.
SUMMARIZE AND SAVE THIS POST ON
Why We Love Fried Chicken Livers
I make it a point to eat liver once a week. I love classic beef liver and onions, and chicken livers are another favorite in my kitchen.
Last week, I was making fried fish when I opened the fridge for a lemon and spotted the chicken livers.
How had I never thought to fry them? I looked it up and found a recipe for Southern-style fried chicken livers. Of course they're fried!
My version adds a little fusion: Southern-style chicken livers with the crunch of Japanese panko breadcrumbs. The light, crisp coating is so good with the rich liver.
Today, we had these for lunch, and they were something special. I'd put them right up there with fried ahi tuna.
You might not think to bread and fry either one, but once you try it, you'll understand.
Ingredients
- Chicken livers: Trim away connective tissue, halve large pieces, and pat dry. If frozen, thaw in the refrigerator before using.
- Eggs: Beat well with a little water.
- All-purpose flour: Helps the egg coating cling to the livers. Substitute a gluten-free all-purpose flour blend if needed.
- Panko breadcrumbs: Create a light, crunchy crust. Regular breadcrumbs give a finer coating. Use gluten-free panko with gluten-free flour for a gluten-free version.
- Vegetable oil: Use a neutral frying oil, such as canola or avocado oil.
- Seasonings: Salt, black or white pepper, garlic powder, and onion powder flavor the flour. Add a pinch of cayenne for a little heat.
- Lemon: Squeeze fresh lemon over the fried livers just before serving to balance their rich flavor.
How to Make Pan-Fried Chicken Livers
Step 1: Prepare the livers. Trim away connective tissue and any greenish areas. Halve large pieces so they are similar in size. Pat thoroughly dry with paper towels.
Step 2: Set up the breading. Combine the flour with the salt, pepper, garlic powder, and onion powder in a shallow bowl. Put the beaten eggs in a second bowl and the panko in a third.
Step 3: Coat the livers. Dredge each piece in the seasoned flour, shaking off the excess. Dip in egg, then press into the panko to coat all sides. Let rest for 10 minutes to help the coating stick while you heat the oil.
Step 4: Fry. Heat about ½ inch of vegetable oil in a heavy skillet over medium heat until it reaches 350°F. Carefully add the livers in a single layer and fry in batches, turning gently, until golden and cooked to 165°F in the center. Be careful as livers pop a little in hot oil.
Step 5: Drain. Transfer to a wire rack set over a baking sheet or a plate lined with paper towels. Squeeze fresh lemon over the livers, sprinkle with a little salt, and serve hot.
Serving Suggestions
For an old-fashioned dinner, serve fried chicken livers with garlic mashed potatoes and sautéed onions. Add lemon wedges and serve hot.
For an appetizer, pile them on a platter with ketchup, honey mustard sauce, spicy mayo, or a creamy horseradish dip on the side.
Storage and Reheating
Storage: Let the chicken livers cool, then refrigerate in an airtight container for up to 3 days. Refrigerate within 2 hours of cooking.
Reheating: To crisp them up, place the livers in a single layer in an air fryer at 350°F for about 3 minutes, or in a 375°F oven for 5 to 10 minutes, until hot.
Chef's Tips
- Dry the livers well before breading so the breading sticks.
- Cut smaller pieces for more crunch. Smaller pieces have more coating in each bite.
- Press the panko onto each piece so it stays in place.
- Fry in small batches and let the oil return to temperature between batches.
- Chicken livers can pop as they fry, so don't get alarmed.
- Drain on a rack or plate lined with paper towels before serving.
Pan-Fried Chicken Livers FAQ
Do I need to soak chicken livers in milk?
No. Soaking is optional and is sometimes used to mellow the flavor. If you soak them, keep them refrigerated, then drain, pat very dry, and bread.
Why is the breading falling off?
Wet livers, excess flour, and turning too often can loosen the coating. Pat the livers dry, shake off extra flour, and turn gently once the crust has set.
Can I use regular breadcrumbs?
Yes. Fine breadcrumbs give a more compact crust. Panko makes a coarser, crunchier coating.
How do I know when chicken livers are done?
Use an instant-read thermometer to check the center of the thickest pieces. They should reach 165°F. The crust color alone won't tell you whether the center is cooked.
Can I bread them ahead of time?
You can bread them shortly before frying and keep them covered in the refrigerator. Fry just before serving for the best texture.
If you tried these Fried Chicken Livers or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Pan-Fried Chicken Livers
Equipment
- Heavy skillet
- Three shallow bowls
- Tongs
- Splatter screen
- Instant-read thermometer
- Wire rack and baking sheet
Ingredients
- 1 pound chicken livers, cleaned and halved
- 2 eggs, beaten with a tablespoon of water
- ¼ cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Vegetable oil for frying
- Ketchup optional, for serving
- Lemon wedges optional, for serving
Instructions
- Trim away connective tissue and any greenish areas from the chicken livers. Halve large pieces so they are similar in size, then pat thoroughly dry with paper towels.
- Combine the flour, salt, pepper, garlic powder, and onion powder in a shallow bowl. Place the beaten eggs in a second bowl and the panko in a third.
- Dredge each piece in the seasoned flour, shaking off the excess. Dip in egg, then press into the panko to coat all sides. Let rest for 10 minutes to help the coating stick while you heat the oil.
- Heat about ½ inch of vegetable oil in a heavy skillet over medium heat to 350°F. Carefully add the livers in a single layer and fry in batches, turning gently, until golden and the centers reach 165°F on an instant-read thermometer. Use a splatter screen, as chicken livers can pop in hot oil. Let the oil return to temperature between batches.
- Transfer to a wire rack set over a baking sheet or a plate lined with paper towels. Squeeze fresh lemon over the livers, sprinkle with a little salt, and serve hot.
Leave a Reply
You must be logged in to post a comment.