Fried Chicken Liver Pitas With Red Onion Marmalade And Watercress Recipes

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SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Provided by Cindy Capps Lepp

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS



Italian Inn Fried Chicken Livers and Onions image

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Provided by TxGriffLover

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken liver
1 cup flour
salt & freshly ground black pepper
1 large yellow onion
1/4 cup olive oil
2 tablespoons Worcestershire sauce

Steps:

  • Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
  • This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8

FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS



Fried Chicken Liver Pitas with Red Onion Marmalade and Watercress image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 14

3/4 pound cleaned chicken livers
2 cups buttermilk
Kosher salt and freshly ground black pepper
2 red onions, thinly sliced
4 tablespoons unsalted butter
1/4 cup sugar
1/2 cup balsamic vinegar
5 mini pita breads
Canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons cayenne pepper
1 teaspoon baking soda
Watercress, for serving

Steps:

  • 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
  • 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
  • 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
  • 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
  • 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

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