Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, my fried chicken livers. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. 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. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl.
My Fried Chicken Livers is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. My Fried Chicken Livers is something that I have loved my whole life.
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 can achieve that.
The ingredients needed to make My Fried Chicken Livers:
- Take 1 pint container of chicken livers
- Make ready 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
- Prepare Grapeseed oil or other for frying
- Prepare Lemon wedges
- Take Old Bay seasoning
Your Southern Fried Chicken Livers remind me of my Dad, oh my he would have wanted that whole plate of Livers. Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon! 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.
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.
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. ALLOW chicken livers to rest and absorb the breading for a few minutes before frying. My Fried Chicken Livers Lauren Claremore, Oklahoma. My Fried Chicken Livers step by step.
So that is going to wrap it up for this exceptional food my fried chicken livers recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
