Fried Chicken Livers Paula Deen Recipes

KFC ORIGINAL RECIPE CHICKEN LIVERS (COPYCAT)

Steps:

• MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
• MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
• SHAKE container and mix well.
• REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
• PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
• PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
• ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge).
• ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
• SERVE and enjoy!

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:

• Wash and drain chicken livers.
• Combine flour, pepper and parsley in a bag.
• Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
• Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
• Great with rice. Serves 4.

BUFFALO CHICKEN LIVERS WITH A BLUE CHEESE DIPPING SAUCE

Steps:

• PreHeat - 375°F dutch oven
• In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.
• In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
• Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.
• Drain livers on a paper towel lined baking sheet for 30 seconds. Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.
• Repeat with remaining livers.
• For the Dipping sauce:
• In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

BUFFALO CHICKEN LIVERS

Steps:

• Preheat oil in Dutch oven to 375 °F
• In a zip-top or paper bag, combine flour, salt, paprika, garlic powder and peppers. Place the chicken livers in the bag and shake gently until coated.
• In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
• Deep-fry livers a few pieces at a time for 10-12 minutes, turning once or twice. Don't crowd deep fryer or pot.
• Drain livers on a paper towel-lined baking sheet for 30 seconds.
• Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon. Repeat with remaining livers.
• For the dipping sauce: In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.