Fried Chicken Livers Recipes

FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
• Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
• Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
• Pierce each chicken liver gently with a fork.
• Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
• Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
• Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
• Repeat the process with the remaining breaded chicken livers.
• Serve immediately with your favorite dipping sauce.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• 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.

FRIED CHICKEN LIVERS

Steps:

• Place chicken livers in buttermilk and let stand 10 minutes.
• Drain in a colander.
• Roll chicken livers in flour.
• In a deep fryer heat oil to 350 degrees.
• Fry chicken livers for 3 to 4 minutes, or until brown.
• Drain on paper towel.

DEEP FRIED CHICKEN LIVERS

Steps:

• Dip chicken livers in milk-egg wash (blended together).
• Roll or toss in seasoned flour; shake off excess.
• Preheat oil to 375F and deep fry around 7 minutes or until done.
• The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried).

CHICKEN LIVER WITH ONIONS

Steps:

• Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
• Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
• You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
• Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
• (You can strenght the flavour of the majorams if you crumble them)
• You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
• If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
• To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
• Good apetite!