Deep-Fried Chicken Livers

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound chicken livers
  • cup flour
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • Fat for deep-frying


  • Cut the livers in half crosswise. Trim the livers of any connecting membranes and put the pieces in a mixing bowl. Add cold water to cover and stir. Let stand 15 minutes.
  • Drain the livers but do not pat them dry.
  • Combine the flour, salt, and pepper in a brown paper bag. Add the livers and toss to coat well. Remove the livers and shake off the excess flour.
  • Heat the oil to a temperature of about 365 degrees. Add the livers, a few at a time, and cook until crisp and golden brown on the outside. Drain on paper towels, and continue cooking the livers until all are crisp and browned.