By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
430 cal · 75 min
Crispy Deep-Fried Chicken Livers
Recipe GLPR015617740425dd
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Average rating: 4.5 (1)
Tender chicken livers coated in a seasoned buttermilk and panko crust, then deep-fried until golden and crispy on the outside while remaining moist inside. A classic French-inspired appetizer or main course with bold flavor and satisfying texture.
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Ingredients
1 pound Chicken livers
¾ cup Buttermilk
1 tablespoon Hot sauce
½ cup All-purpose flour
2 large Large eggs, beaten
1½ cup Panko bread crumbs
1 quart Peanut oil for frying
Kosher salt
Directions
Pat the chicken livers dry with paper towels. Trim any connective tissue or bile ducts if present. Season lightly with kosher salt and set aside.
In a shallow bowl, combine the buttermilk and hot sauce, stirring until well blended.
Place the flour in a second shallow bowl. Place the beaten eggs in a third shallow bowl. Combine the panko bread crumbs with a pinch of kosher salt in a fourth shallow bowl.
Working with one liver at a time, dredge it in the flour to coat all sides, then shake off excess. Dip into the buttermilk mixture to coat completely, then dredge in the panko bread crumb mixture, pressing gently so the coating adheres. Place the coated liver on a plate.
Heat the peanut oil to 350°F in a deep pot or deep fryer. Use a thermometer to verify the temperature.
Carefully add the coated chicken livers to the hot oil in small batches, being careful not to overcrowd the pot. Fry for 3 to 4 minutes, stirring occasionally to ensure even cooking, until the coating is golden brown and the internal temperature of the livers reaches 165°F.
Using a slotted spoon, transfer the fried livers to a paper towel-lined plate to drain excess oil. Season lightly with additional kosher salt while still warm.
Serve the crispy chicken livers warm as an appetizer or main course, optionally with lemon wedges or your preferred dipping sauce.
Comments
Chicken livers are cheap and widely stocked at all Charlotte chains, and the pantry ingredients (buttermilk, hot sauce, flour, egg, panko, salt) pose no sourcing challenge. The stated 75 minutes is honest for marinating and frying, though peanut oil may require a second stop—most grocers carry it, but stock can be spotty, so check Harris Teeter or Kroger first. Cost per serving lands around $2.50–$3.00, making this an economical weeknight protein. This is a same-night dish that does not reheat well, and the technique demands attention during frying, so it suits cooks who enjoy tending the stove rather than leaving it alone.
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