Chicken Livers Southern Fried Recipe 45

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Add the cooking oil to a skillet and heat over medium heat.
• Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
• Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
• Add the chicken livers to a colander and rinse. Drain well.
• Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper.
• When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.
• Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
• Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.
• Allow to rest 10 minutes before serving.
• Serve with gravy or dipping sauce, if desired.

SOUTHERN FRIED CHICKEN LIVERS

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.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Rinse the chicken livers and pat dry. 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. Heat the oil in a skillet over medium-high heat. Add the livers, in batches if needed so they aren't crowded. Fry about 3 minutes on each side or until browned. Remove the livers from the pan and let drain on paper towels. Serve hot.