Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, my fried chicken livers. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My Fried Chicken Livers is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. My Fried Chicken Livers is something which I have loved my whole life. They’re fine and they look fantastic.
Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. My son loves chicken livers (as do I) and when he tasted these his exact words were "These are possibly the best chicken livers I have ever tasted!" Fried chicken livers are super healthy and tasty, so don't be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the.
To begin with this particular recipe, we must prepare a few components. You can cook my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My Fried Chicken Livers:
- Make ready 1 pint container of chicken livers
- Make ready 1 egg
- Take 1/4 cup Frank's Red Hot Sauce (optional)
- Get 2 tbsp Dijon mustard
- Prepare 1 cup flour
- Get 1/4 cup cornmeal
- Get 1 tsp black pepper
- Take 1 tsp oregano
- Make ready 1 tsp garlic powder
- Take 1 tsp kosher salt
- Prepare Grapeseed oil or other for frying
- Get Lemon wedges
- Prepare Old Bay seasoning
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe. Chicken livers are easy to fry in a non-stick frying pan with olive oil. Chicken livers with onions is a delicious, economical meal. Making fried chicken livers is much like making chicken-fried steak, as there is an egg wash along with a double dredge.
Instructions to make My Fried Chicken Livers:
- Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible.
- Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading.
- Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side.
- Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes.
- Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce.
For my final dip, I like to use finely crushed saltines as they add an extra crunch to the batter, which I find is necessary as the meat encased is so soft you need a strong fortress. Kentucky fried chicken livers are a delicious treat. They make excellent appetizers without the gravy or make them with gravy served on top for a main dish. Dredge chicken liver in flour until totally covered. Fry livers turning often until crispy.
So that is going to wrap this up with this exceptional food my fried chicken livers recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
