Italian Inn Fried Chicken Livers And Onions Recipes

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ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS



Italian Inn Fried Chicken Livers and Onions image

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Provided by TxGriffLover

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken liver
1 cup flour
salt & freshly ground black pepper
1 large yellow onion
1/4 cup olive oil
2 tablespoons Worcestershire sauce

Steps:

  • Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
  • This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8

SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

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

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

CHICKEN LIVER WITH ONIONS



Chicken liver with onions image

Simple, fast, must try! Everyone likes this delicious taste!

Provided by hunyi81

Time 30m

Yield Serves 4

Number Of Ingredients 9

500g chicken liver
4 tbsp sunflower oil
100g butter
2 medium onions
3 tbsp majoram
2 tsp crushed black pepper
1 tomato
1/3 glass of white wine
2 pinch of salt

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!

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE



Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

Steps:

  • Mix the raisins and vinegar together and set aside.
  • Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
  • Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
  • Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
  • Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams

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