Fried Livers Recipe

Trim and soak

Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any large connective tissue or greenish bile spots. Place the trimmed livers in a bowl and cover with 1 cup milk. Add 1 tsp kosher salt and 1 tsp black pepper, stir to combine, and let soak for 30 minutes in the refrigerator. Soaking mellows strong flavors and tenderizes the livers.

Drain and dry

After 30 minutes, drain the livers in a colander and discard the milk. Pat each liver very dry with paper towels; excess moisture prevents a crisp crust and causes oil spit.

Mix dry breading

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp cayenne pepper, 0.5 tsp freshly cracked black pepper, and 0.75 tsp kosher salt. Cornstarch helps create a crisp, light crust.

Coat the livers

One at a time, press each dried liver into the flour mixture, coating thoroughly on all sides. Shake off excess and set the coated livers on a wire rack or plate. For a thicker crust, double-dip: after first coating, briefly dip in beaten egg (optional) then coat again in flour mixture. (If you choose to double-dip, add 2 beaten eggs as an extra ingredient and follow standard dredging: flour → egg → flour.)

Heat the oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron works best) — enough to come up about 1/4 to 1/3 inch on the sides. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of the flour mixture sizzles immediately on contact.

Fry in batches

Carefully add the coated livers to the hot oil in a single layer without crowding (work in batches). Fry for 2 to 3 minutes per side, turning once, until the exterior is golden brown and crisp. Internal temperature should reach about 165°F (74°C); livers cook quickly and should still be slightly tender inside, not dry and crumbly.

Drain and finish

Use a slotted spatula to transfer the fried livers to a paper towel–lined plate or wire rack to drain. If using, add 1 tbsp butter to the hot skillet after removing the last batch, swirl until melted, then briefly spoon over the livers for a glossy finish. Sprinkle chopped parsley over the livers and serve with lemon wedges to squeeze just before eating.