The Best Easy Chicken Liver's

Norma DeRemer


I remember reading this recipe in the food section of our local news paper when I moved here to PA back in the 70's. I never wrote it down because it is so darn easy I thought I didn't need to. Now this is the only way I'll eat chicken liver's.

★★★★★ 1 vote
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1 1/2 lb
container of chicken liver's
enough flour to coat all pieces
1 stick
4 Tbsp
soy sauce
cooked rice or noodles as desired.

How to Make The Best Easy Chicken Liver's


  • 1Rince chicken liver's and trim off the stringy membrane and cut liver's into bite size.
  • 2Place in a bowl or plate and cover with flour
  • 3Meanwhile, place a stick of butter in a lg. frying pan on med-high heat to melt.
  • 4Place pieces of liver in hot butter to fill the pan.
  • 5Meanwhile, place 2 cups of water in a sauce pan with 2 tablespoons of butter and bring to a boil.
  • 6Add instant rice, cover and take off burner and set aside.
  • 7Turn liver's over to brown on both sides. When they are browned on both side add soy sauce and continue to brown for a few minutes and turn livers over to coat the other side. Coating will become crispy. Lower heat and place a lid on the pan while you dish out the rice on each plate to be served.
  • 8Take livers off of stove and spoon on top of rice along with some of the "butter/soy sauce". Serve hot.

Printable Recipe Card

About The Best Easy Chicken Liver's

Course/Dish: Chicken
Other Tag: Quick & Easy