Southern Fried Chicken Livers

I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!

This recipe has the right amount of seasoning mix. Definitely the healthiest way to get my chicken liver fix.

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Southern Fried Chicken Livers


1 lb chicken liver (rinsed and drained well, but not dried)
1⁄2 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon smoked paprika
1⁄8-1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon fresh ground black pepper
1⁄2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)


Rinse chicken livers and drain well.

Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.

Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.

Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.

DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.

Remove livers from pan and drain on paper towels.

The pan drippings make great milk gravy!

Don’t forget the biscuits!


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Recipe based on one by Kerfuffle-Upon-Wincle
Photo by Kerfuffle-Upon-Wincle