Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my fried chicken livers. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My Fried Chicken Livers is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. My Fried Chicken Livers is something that I’ve loved my whole life.
Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. 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 livers well, removing all the veiny parts, then season the chicken livers with gusto, and don't overcook them!
To begin with this recipe, we must first prepare a few components. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Fried Chicken Livers:
- Get 1 pint container of chicken livers
- Prepare 1 egg
- Make ready 1/4 cup Frank's Red Hot Sauce (optional)
- Get 2 tbsp Dijon mustard
- Make ready 1 cup flour
- Get 1/4 cup cornmeal
- Take 1 tsp black pepper
- Prepare 1 tsp oregano
- Get 1 tsp garlic powder
- Get 1 tsp kosher salt
- Make ready Grapeseed oil or other for frying
- Take Lemon wedges
- Prepare Old Bay seasoning
Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss. My family loves fried chicken livers, my mother fixed them when I was a child, many years ago, my sister's and I would fight over them. Rinse the chicken livers and pat dry.
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.
If they are large, cut them into bite-sized pieces. Combine the flour, salt, and black pepper in a zip-top plastic bag and shake to combine. Add the livers to the bag, seal the top, and toss to combine. Make sure the livers are coated completely with the flour mixture but shake off any excess. Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!
So that is going to wrap this up for this special food my fried chicken livers recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
