My Fried Chicken Livers. 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. Fried chicken livers can be seasoned to almost any taste.

Alright then, let's head on into the kitchen, and… Let's Get Cooking! … Fried Chicken Livers, you'll need these ingredients. … Place your chicken livers in a colander and gently rinse them with cool running water. One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe. Fried Chicken Liver is made by dredging each piece of liver in flour, then frying it in a pan with some oil. You can have My Fried Chicken Livers using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My Fried Chicken Livers

Prepare 1 pint of container of chicken livers.
You need 1 of egg.
It's 1/4 cup of Frank's Red Hot Sauce (optional).
You need 2 tbsp of Dijon mustard.
You need 1 cup of flour.
Prepare 1/4 cup of cornmeal.
You need 1 tsp of black pepper.
You need 1 tsp of oregano.
Prepare 1 tsp of garlic powder.
Prepare 1 tsp of kosher salt.
Prepare of Grapeseed oil or other for frying.
You need of Lemon wedges.
Prepare of Old Bay seasoning.

The onions are sauteed separately and are How to Cook Chicken Livers: Soak the livers, then drain. Caramelize the onions in a skillet with oil. Remove onion to a bowl and season with salt and. Making fried chicken livers is much like making chicken-fried steak, as there is an egg wash along with a double dredge.

My Fried Chicken Livers instructions

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.