Fried Chicken Livers

Fried Chicken Livers

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • Ingredients

  • 1lbchicken liver
  • 1cupflour
  • 1/2 teaspoonpepper, ground
  • 1tablespoondried parsley
  • 1/4 cupvegetable oil
  • 3tablespoonsmargarine
  • 1onion, chopped
  • 1/2 cupwhite wine(optional)

    • Directions

  • Wash and drain chicken livers.
  • Combine flour, pepper and parsley in a bag.
  • Droplivers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine indeep skillet. Put in onions and chicken livers.
  • Fry at medium-high heat untilbrowned (5 minutes or so). Pour in wine; simmer a minute or two.
  • Great withrice. Serves 4.

    • Reviews

  • “GREAT Way to fix chicken livers. My husband & I love them fixed this way. I have been fixing them like this for years. A friend gave me the recipe over 30 years ago. I can’t belive that this recipe hadn’t been rated before, Because if you like chicken livers you will like this recipe. I served them over rice.”

  • “I made this last night as a side dish because hubby and I aren’t big fans of liver and I didn’t want to make a meal of just this.We LOVED it! The only thing different I did was soaked the livers in salt water for about 90 min.,then rinsed and dried them before cooking.Will be making this on a regular basis from now on. TY, Tonkcats”

  • “I found this to be too oily and bland.”

  • “I’m the only lover of chicken livers in this house. Even the non-lovers did’nt turn their noses up. This recipe is terrific…easy, fast and very tasty. I didn’t use white wine, but I do like a squeeze of fresh lemon juice on them. Thanks for posting! Alan”

  • “This dish has become a welcomed staple in out house. It’s fast, easy and so very good. I always add the wine and sometimes for garnish, I add fried chopped bacon. We like it served over rice, or Penns. Dutch Noodles. The only problem is, no matter how much I make there is always nothing left.”

  • “These are to-die-for (if you like chicken livers). I will be making these over and over. Huge thanks to you, Tonkcats, for sharing this.I’m back on 5-30-08.Red wine works VERY nicely too. :-)”

  • “I wanted to try a different way to cook chicken livers and this recipe was absolutely perfect. They were so good I forgot to make anything else. My total cook time was approx. 12 min.. Thanks a bunch.”

  • “I am in the middle of making the livers and they smell amazing and the taste is just to die for…I’m afraid it might not survive the night lol. Made them as written…only I left out the parsley, not a big fan of it. Thank you for a great way to make the livers!!!!”

  • “Wonderful!We removed the liver and onions, removed some of the oil, then made a “gravy” with some flour, wine, and cream.Topped with green onions.The only change I would make next time is some more spices in the flour.”

  • “I followed Vicki’s suggestions in soaking the livers in salt water for 90 minutes, rinsing and drying them.I used milk, instead, though.I then followed the instructions otherwise to the letter.I have to say, this was totally excellent!There were 3 of us there, and there wasn’t a drop left! I served this with garlic and herbs mashed potatoes and home made Italian herb bread.It was fantastic.I’ll be making this often!”

  • “Absolutely delicious! I left off the parsley and the wine and served it mized with spaghetti. The livers are crispy yet tender. YUM”

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