Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, my fried chicken livers. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
My Fried Chicken Livers is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. My Fried Chicken Livers is something which I’ve loved my entire life.
Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. My son loves chicken livers (as do I) and when he tasted these his exact words were "These are possibly the best chicken livers I have ever tasted!" Fried chicken livers can be seasoned to almost any taste. You can swap the Old Bay for a combination of roasted sesame seeds and Korean red Once cooked, fried chicken livers last in the fridge for up to two days, during which time you could simply snack on them cold with a dab of mustard.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Prepare 1 pint container of chicken livers
- Make ready 1 egg
- Take 1/4 cup Frank's Red Hot Sauce (optional)
- Prepare 2 tbsp Dijon mustard
- Make ready 1 cup flour
- Take 1/4 cup cornmeal
- Prepare 1 tsp black pepper
- Make ready 1 tsp oregano
- Make ready 1 tsp garlic powder
- Prepare 1 tsp kosher salt
- Take Grapeseed oil or other for frying
- Make ready Lemon wedges
- Prepare Old Bay seasoning
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe. 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. Likewise, chicken liver is high in fat and can contribute to issues of weight in your dog.
Steps 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.
That is not to mention the stomach problems that could arise from the high fatty content we previously talked about. As a precaution, make sure you never fry the liver you are going to give to your dog. Chicken livers are easy to fry in a non-stick frying pan with olive oil. Chicken livers with onions is a delicious, economical meal. Kentucky fried chicken livers are a delicious treat.
So that’s going to wrap it up with this special food my fried chicken livers recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
