Quick Pan Fried Chicken Livers With Apple Onion And Sage Recipes

PAN-FRIED CHICKEN LIVERS

Steps:

• Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
• Soak livers in buttermilk for 5 minutes.
• Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
• Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
• Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

CHICKEN LIVERS SAUTEED WITH APPLES AND ONION RINGS

Steps:

• Rinse and drain livers. If very large, cut in half.
• Season lightly with salt and paprika and sprinkle lightly with flour.
• Cook gently in 2 tablespoons butter until browned.
• In another small pan, cook onion in a little butter. Sprinkle over cooked livers.
• In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS

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.

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE

Steps:

• Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
• For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
• In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
• Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
• Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
• Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
• If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
• Once done, serve immediately with a generous spoon full of dipping sauce.