SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Number Of Ingredients 7
- Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
- Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Number Of Ingredients 6
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
STOLEN GARLIC CHICKEN LIVERS
This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!
Provided by dround
Categories One Dish Meal
Yield 1 serving(s)
Number Of Ingredients 5
- Wash, trim and dry the Chicken Livers.
- DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
- Whilst still on the cooker add the oil, lemon juice and salt to taste.
- Stir once gently to mix.
- Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
- The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
- Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
- Bon Appetite!
THE BEST EASY CHICKEN LIVER'S
I remember reading this recipe in the food section of our local news paper when I moved here to PA back in the 70's. I never wrote it down because it is so darn easy I thought I didn't need to. Now this is the only way I'll eat chicken liver's.
Provided by Norma DeRemer
Number Of Ingredients 5
- 1. Rince chicken liver's and trim off the stringy membrane and cut liver's into bite size.
- 2. Place in a bowl or plate and cover with flour
- 3. Meanwhile, place a stick of butter in a lg. frying pan on med-high heat to melt.
- 4. Place pieces of liver in hot butter to fill the pan.
- 5. Meanwhile, place 2 cups of water in a sauce pan with 2 tablespoons of butter and bring to a boil.
- 6. Add instant rice, cover and take off burner and set aside.
- 7. Turn liver's over to brown on both sides. When they are browned on both side add soy sauce and continue to brown for a few minutes and turn livers over to coat the other side. Coating will become crispy. Lower heat and place a lid on the pan while you dish out the rice on each plate to be served.
- 8. Take livers off of stove and spoon on top of rice along with some of the "butter/soy sauce". Serve hot.
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- Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
- Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with 1/2 teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
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2021-06-22 · Full recipe with amounts can be found in the recipe card below. Chicken livers. ... So easy with standard ingredients and we produced the best chicken livers we have ever tasted. Thanks for sharing and well done!! Reply. Alida Ryder. April 20, 2020 at 1:52 PM. I’m so happy to hear that Barry! Reply. Lisa M Dolan. January 10, 2020 at 7:25 AM. Good recipe…
- In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
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- In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.
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- Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
- In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
- Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
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