Fried Chicken Livers, Iris

iris mccall


My kids don't understand. It's an ole school thang, and a splurge rich, rich, rich, but give me these with the fried gizzards and a basket of onion rings, hot sauce and a Coke, mama's happy!!

★★★★★ 1 vote
Just me if I'm not careful (2)
15 Min
10 Min
Pan Fry


1 lb
chcken livers
1 1/2 c
buttermilk, divided
1 c
all purpose flour
1 tsp
salt, kosher
1/2 tsp
cayenne pepper
2 1/2 c
saltine cracker crumbs, fine ground
oil for frying
2 large
eggs , beaten


1Soak chicken livers in buttermilk(1/2) cup for 1 hour. drain and rinse. Season with salt and pepper.
2In large plastic Ziploc bag, mix flour, salt, pepper, and cayenne. Put livers in bag and shake to coat.
3Mix eggs with 1 cup of buttermilk, put saltines in separate bag. Dip floured liver in eggs and then coat liver in saltine bag. coat and dredge all livers.
4In large skillet, heat oil, on medium heat. Cook livers for 5 minutes. turning once. drain on paper towels serve hot.

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