SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE
A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!
Provided by BecR2400
Categories Chicken Livers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 303.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 782.5, Sodium 162.1, Carbohydrate 10.2, Fiber 1.4, Sugar 5.7, Protein 38.7
MOM'S WICKED GARLIC DIPPING SAUCE (GREAT WITH CHICKEN AND PORK)
Make and share this Mom's Wicked Garlic Dipping Sauce (Great with Chicken and Pork) recipe from Food.com.
Provided by King Lu
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop garlic and mash together with salt.
- Add garlic and lemon to mayonnaise.
- Mix and enjoy.
- Refrigerate unused portion, it will keep for quite a while.
PAN-FRIED CHICKEN LIVERS
Make and share this Pan-Fried Chicken Livers recipe from Food.com.
Provided by KathyP53
Categories Chicken Livers
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 769.5, Fat 13.4, SaturatedFat 4.5, Cholesterol 787.4, Sodium 5366, Carbohydrate 102.3, Fiber 4, Sugar 6.2, Protein 55.1
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