Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, my fried chicken livers. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
My Fried Chicken Livers is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. My Fried Chicken Livers is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook my fried chicken livers using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make My Fried Chicken Livers:
- Get 1 pint container of chicken livers
- Take 1 egg
- Get 1/4 cup Frank's Red Hot Sauce (optional)
- Prepare 2 tbsp Dijon mustard
- Make ready 1 cup flour
- Get 1/4 cup cornmeal
- Take 1 tsp black pepper
- Take 1 tsp oregano
- Prepare 1 tsp garlic powder
- Get 1 tsp kosher salt
- Get Grapeseed oil or other for frying
- Take Lemon wedges
- Take Old Bay seasoning
Fried Chicken Liver is made by dredging each piece of liver in flour, then frying it in a pan with some oil. The onions are sauteed separately and are used to top the liver. You can eat this atop a toast or with some mashed potatoes. Fried chicken livers are super healthy and the key to cooking the best chicken liver recipe is to clean and trim the livers well, and don't overcook them!
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.
Use chicken livers that are rich in color and firm, at least for liver. Color may vary for livers, but the liver should not be slimy, or have an off smell. Making fried chicken livers is much like making chicken-fried steak, as there is an egg wash along with a double dredge. For my final dip, I like to use finely crushed saltines as they add an extra crunch to the batter, which I find is necessary as the meat encased is so soft you need a strong fortress. I happen to love them and have since I was a child.
So that’s going to wrap it up for this exceptional food my fried chicken livers recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
