Chicken livers, like all livers, have a protective membrane. If you poke them with a knife or fork before frying they won’t pop. My grandmother taught me this ❤️😊

My Mama loved fried Chicken livers! We are from Eastern Ky :)

Chicken livers are truly one of my favorites; I've always loved them. A few years back, my wife and I were vacationing in New Orleans, staying at the Prince Conti Hotel (830 Conti Street in the French Quarter) and "downstairs" in the bar at happy hour they offered several appetizers, one of which was "Buffalo Chicken Livers"... largely your recipe, topped with some high quality chunks (large crumbles) of blue cheese, drizzled with Buffalo sauce while still piping hot from the fryer. What a concept! I've never forgotten this treat, and your video reminds me that it is about time to indulge myself once again. Thank you for making this video, and reminding me that Mother's Sunbeam Electric Frying Skillet might just be the best way to fry these guys up.

ok, great video. Going to work on them right now. thanks for the tips

I love this video. Realy is fantastic than any other videos I seing . because while frying i have got burnt when it pops out like crazy This is the best video i watched i love it thanks for your hints . It's awesome

I had fried chicken livers yesterday and it has probably been at least two years before then. They were absolutely delicious, one of my favs. Even though they are high in protein and iron, which is good, but they're also high in cholesterol. I just try to eat them seldomly. Definitely, some good eating for sure. Tfs

I had a big container of chicken livers in the freezer for a while and I've had them fried from chicken joints but never do my own. I tried this recipe and just fried a couple and they were soo good. I'm going to fry the rest for dinner with some leftover macaroni and cheese and collard greens

Sounds great

I’m adding chicken livers to my grocery list! 😋

you are a hoot, im so glad i found your video. yup, i agree with some of the others, poke them a few times with a fork to help avoid the popping since there is a membrane around the liver, kind of builds up under pressure… but you are so brave. i will not do an open fry, no way, so i use a deep fryer that has a lid that you put right back over, then with the lid just barely lifted, i can set the basket up on the rim to drip as the oil calms down, then i take them out. but i love your video so much, you especially. my hubby would be coaching me “you need light under the cabinet, how are people going to see it?” lol, trust me, thats what he would say. lol. so he has pushed me to find ways to get the ipad right up on the food,, he bought me a very tall extendable tripod, seems to help and i dont have to have anyone help me. i film when he is at work or out, so i get peace and quiet, lol

I tried your recipe and not only did I love them so did my country boy husband. I even got out my West Bend electric skillet! I had to use my imagination on how much spices because there was just the two of us but they were delicious. I am writing it down and putting it in my special recipe box. Thank you.

I've made chicken livers wrapped in bacon. They were excellent & everyone else thought so too.

I want to jump in the screen! I could eat these on a daily basis

Looks like a great recipe. Personally I prefer peanut oil. And will not use canola oil because there’s evidence to show the human body can’t digest it properly. Although it does fry up really nice.

I love them to real country boy

Do you have trouble with smoking oil?

LOVE me some chicken livers!!!....... Try this..... After you fry 'em up and JUST before you pop a bite in your mouth, brush on a little bit of French salad dressing on the fied liver itself.... Yes, I said it, French salad dressing..... It's gonna RAISE the flavor profile to an ALL NEW LEVEL!!.... About a THOUSAND years ago, I used to work at a cafeteria by the name of "Luby's Cafeteria". We used to brush on French dressing JUST after they come off the fryer.. AWE MAN does that ever RAISE the flavor bar to an all new level! Just try it on one small bite. Trust me, you'll eat 'em like that going forward!! ..... In fact, we used to have customers ask us to "Please put more of that "secret sauce" on my livers please!" We would bring their plate over to the salad location and throw some French dressing on their liver. To watch their face to learn that this "secret sauce" (as they say) is just French dressing was SOOO funny!!

After you cut them, take a fork and stab them. This will make the livers not “pop” near as bad! (Also lets some season get it them better) thanks for sharing I love these!

Corn starch or corn meal?

Poke holes with a fork in livers cuts down on the grease popping

You can take a fork and prick them and they won't pop nearly as much

Can't get better eating than fried chicken livers...unless you broil them with bacon LOL

Blood clot? 😬

I am terrified to ever cook these again. Everything was going good until the popping and then it sounded like FIREWORKS going off; my right arm was burned badly from grease. It scared me to death. I love chicken livers, but I won’t do it again. New sub here. Thank you ♥️

Try half wheat flower and half All purpose flower

Omg l was hoping to see more of the liver and the cooking process, especially the outcome. But no it was more of you yapping away....ugh 🙄