Cracker Barrel Fried Chicken Livers Recipe

This Cracker Barrel Fried Chicken Livers recipe is a rich and savory dish, which calls for fresh chicken livers and a tangy buttermilk soak. It’s a Southern country classic, ready in about 30 minutes (plus soaking time).

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Cracker Barrel Fried Chicken Livers Ingredients

For the Livers

• 1 lb fresh chicken livers
• 1 cup buttermilk (for soaking)
• 1 tsp salt (for soaking)
• Vegetable oil or peanut oil (for deep frying)

For the Breading

• 1 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper (optional)

How To Make Cracker Barrel Fried Chicken Livers

1. Clean the livers: This is the most important step. Rinse the livers under cold water. Using kitchen shears or a sharp knife, trim away any white connective tissue, fat, or green spots. Cut large lobes in half so all pieces are roughly bite-sized and uniform.
2. Soak the meat: Place the trimmed livers in a bowl. Pour over the buttermilk and stir in the 1 teaspoon of salt. Cover and refrigerate for at least 1 hour (or up to 4 hours). This draws out the blood and mellows the strong metallic iron taste.
3. Prep the breading: In a shallow dish or pie plate, whisk together the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
4. Heat the oil: Fill a Dutch oven or deep cast-iron skillet with about 2 inches of oil. Heat to 375°F (190°C). (Use a thermometer; if the oil is too cool, the livers will be greasy).
5. Dredge: Remove a few livers from the buttermilk, letting the excess drip off lightly. Toss them in the seasoned flour mixture until fully coated. Shake off excess flour.
6. Fry with caution: Carefully lower the livers into the hot oil. Safety Warning: Chicken livers are notorious for popping and splattering oil as steam builds up inside. Use a splatter screen immediately. Fry in small batches for 3–5 minutes.
7. Check doneness: The livers are done when they are golden brown and float to the surface. They should be slightly firm but not hard. Cut one open; it should be slightly pink in the very center for the best texture (creamy), or cook longer if you prefer well-done (crumbly).
8. Drain and serve: Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot.

Recipe Tips

• Preventing “Popping”: Livers explode in hot oil because moisture gets trapped inside the membrane. Pricking each liver with a fork before breading or cutting them into smaller pieces allows steam to escape, reducing the risk of explosions. Always use a splatter screen.
• Don’t overcook: Overcooked liver becomes grey, grainy, and rubbery. A perfect liver is golden on the outside and rosy on the inside.
• The Buttermilk Soak: Do not skip the soak. It is the secret to tender livers that taste rich rather than bitter or metallic.
• Onion pairing: While not in the breading, these are traditionally served with caramelized onions. Sauté sliced onions in butter in a separate pan while the livers fry.

What To Serve With Cracker Barrel Fried Chicken Livers

This rich dish needs starchy sides to balance the intense flavor.

• Mashed Potatoes: With brown gravy or sawmill gravy.
• Caramelized Onions: Pile them on top of the livers.
• Buttermilk Biscuits: Essential for a Southern meal.
• Fried Okra: Another classic Cracker Barrel side.

How To Store Cracker Barrel Fried Chicken Livers

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Reheat in an oven or air fryer at 350°F for 5–8 minutes. Do not microwave, or they will become rubbery and explode.
• Freeze: Not recommended.

Cracker Barrel Fried Chicken Livers Nutrition Facts

• Calories: 320kcal
• Protein: 26g
• Carbohydrates: 18g
• Fat: 15g
• Saturates: 3g
• Sugar: 1g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4 servings).

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