Copperpots

A Brit, a Yank and a Kitchen

Wednesday, January 10

Southern Fried Chicken Livers


This was our dinner Monday night... even though its a bit ghetto... fried chicken livers always was.. and probably always will be.. one of my favorite methods of consuming innards.

The house smelled sooooo good while these bad boys were frying up... and I was happy to get to use one of my christmas presents from Dave, a cast iron skillet.

I am so happy there is still another half pound of chicken livers left.. because I am soo making this again next week.

Oh.. and never you mind that beer that cost half as much as the entire weeks groceries!

Southern Fried Chicken Livers
1/2 lb chicken livers
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Shortening, for frying


Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.

Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.

Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.

Drain livers on a rack over a sheet pan lined with paper towels.

We had this with mashed potatoes and mustard greens cooked in pork stock, sprinkled with vinegar.

24 Comments:

Blogger wheresmymind said...

Next week get some chicken thighs...they are super cheap!

9:40 AM  
Blogger maltese parakeet said...

now, i love me some fried things and i love me some chicken, but i just cannot get on board with the fried chicken livers. mom used to force them on me when i was a skinny, sickly child. yuk. however, i'd knock my grandmother over in order to get to the gizzard. go figure. and i agree with jeff, chicken thighs rock. great on the grill, so let dave cook 'em up!

12:06 PM  
Anonymous Anonymous said...

Ha! I just fried chicken for some new friends and had a few gizzard/livers on the plate. When the friend started to take one I quickly said they were livers and he said, oh boy, been waiting for this and gobbled them up. Ha, an old country boy at heart.

Your's look yummy.

1:02 PM  
Anonymous Anonymous said...

lordy, lordy lordy I do like me some fried chicken livers and throw in a gizzard or three and I won't turn them down. I can wrap my little paws rounds some thighs too.
Now that I think of it - how bout this weekend. Husband likes his the Cuban way with red & green peppers and onions. So I compromise Thanks for the reminder and yes your do look tasty.

3:39 PM  
Blogger Susan in Italy said...

Chicken livers are my favorite innard. (Not favorite meat, but I digress.) I'd love to try them super crunchy with your recipe.

3:52 PM  
Anonymous amanda said...

man, do those chicken livers look fantastic! you've officially got me drooling at work lea! and i'm glad the mac & cheese worked out for you.. sometimes i worry that i've missed a step or something when i'm writing the recipes!

3:42 AM  
Anonymous Ros said...

Oooh... never had chicken livers like that before. I guess you really need to have kosher salt to do this, right?

1:24 PM  
Blogger Lea said...

ros- no way! you can use regular salt.. just dont use as much! =)

8:27 PM  
Blogger Retro Girl said...

Fried chicken livers are so not ghetto...lol. They are a lovely southern comfort food!! They are so delicious. My mom used to make them for us in a cast iron skillet...mmmm mmmm!

There's a place in Lexington Ky called Ramsey's Diner that makes THE best...they're extra crispy crunchy like KFC on the outside...and tender inside...Mmmm

Thanks for sharing the recipe

11:12 AM  
Anonymous wils said...

Hey Lea, they look great! I made fried chicken livers last night too, but the oil splatters were intolerable. How do you avoid the "explosions" when you are frying them?

9:32 AM  
Blogger Lea said...

Hey! =)

Yes! They're like little grenades!

I have one of those oil splatter guards and lay it over the pan.... but when they need to be turned... I just stand as far back as I can with a towel over my arm and flip'em real quick!

9:48 AM  
Blogger Angelo said...

With regard to oil splatters, piercing the livers with a fork before seasoning and dredging in flour helps. This isn't a food where you worry about losing vital moisture as a result of piercing. And what Lea said about splatter guards, standing back, towel on arm (and, perhaps, goggles!).

Thanks for a fine recipe and photo, Lea.

5:21 PM  
Anonymous Anonymous said...

Ghetto!? Not!! Fine dining....I used to race for a handful of these when my mom made chicken... she'd do them before a chicken dinner. I'd love a plate full right now.

8:47 PM  
Anonymous Anonymous said...

To avoid the oil explosions/splashes let them rest before and after flouring for 30 mins-before 30mins after then re-flour they do not explode maybe that terrorist one will but it will not be violent and get you in the neck or eyelid. Great recipe.

7:39 PM  
Anonymous Anonymous said...

I recently googled chicken livers and found a recipe that fried the livers without any oil! It worked great. You have to watch in the end to make sure they don't burn. Then add salt and just squeeze some lemon juice on them and they are delicious.

6:46 PM  
Blogger Rick Cropper said...

Thank you for such a southern recipe. I love chicken livers, but don't cook them properly, I guess. Others' taste better than mine. Your down-south recipe seems simple, with a little zest. Thank you kindly. RC

6:43 PM  
Anonymous Jacqualyn said...

Chicken livers are ghetto?!? Are you serious???...also, look up the definition of gheto

11:21 PM  
Blogger Lea said...

I get a kick out people getting all wound up over me using "ghetto" and "chicken livers" in the same sentence.

To be clear... chicken livers are very kosher.

3:44 PM  
Blogger Lea said...

Oh and for a modern definition:

A ghetto is now described as a "portion of a city in which members of a minority group live; especially because of social, legal, or economic pressure."

Last time I checked, chicken livers are pretty damn cheap. Therefor they would be a food type eaten by those living under economic pressure (i.e. "ghetto").

3:53 PM  
Blogger Jacob said...

Another thing that helps with splatters is using a cast iron dutch oven, or even a stock pot. The higher walls keep most of the splatters contained. Also, if you place the lid on top for about 30 seconds (but not much longer or they will overcook and get rubbery) after you drop in each batch, that will cut back on most of the splattering.

6:38 PM  
Anonymous Anonymous said...

Delicious! Even the kiddos (ages 9, 6 and 2) loved it. Thank you so much for sharing!
-Gwen

10:52 PM  
Anonymous Anonymous said...

Great recipe, but a little too salty. I loved them but my wife didn't

5:46 PM  
Anonymous Hoaloha Luna said...

Great work Lea. The original Fry-Daddy was made for the task at hand. Irregardless of where food originates, if it sticks to the palate the way to one's heart is via stomach! Bravo!

2:42 PM  
Blogger polopino said...

Just made this recipe thirty minutes ago turned out great! Got to love that southern comfort food I'm from Crestview, Florida it's pretty country south here. Great recipe and the liver and gizzards were pretty dang cheap.

7:26 PM  

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