Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, my fried chicken livers. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Fried Chicken Livers is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. My Fried Chicken Livers is something which I’ve loved my whole life. They are nice and they look wonderful.
Place the chicken livers in a colander, and rinse with water. Fried chicken livers can be seasoned to almost any taste. You can swap the Old Bay for a combination of roasted sesame seeds and Korean red Once cooked, fried chicken livers last in the fridge for up to two days, during which time you could simply snack on them cold with a dab of mustard. … Fried Chicken Livers, you'll need these ingredients. … Place your chicken livers in a colander and gently rinse them with cool running water. … I like to fry mine in Mama's old cast iron skillet of course.
To get started with this particular recipe, we have to first prepare a few components. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make My Fried Chicken Livers:
- Make ready 1 pint container of chicken livers
- Make ready 1 egg
- Make ready 1/4 cup Frank's Red Hot Sauce (optional)
- Get 2 tbsp Dijon mustard
- Make ready 1 cup flour
- Make ready 1/4 cup cornmeal
- Get 1 tsp black pepper
- Make ready 1 tsp oregano
- Get 1 tsp garlic powder
- Take 1 tsp kosher salt
- Take Grapeseed oil or other for frying
- Take Lemon wedges
- Make ready Old Bay seasoning
The key to cooking the best chicken liver recipe is to clean and trim the. Fried chicken livers are super healthy and tasty, so don't be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers well, removing all the veiny parts, then season the chicken livers with gusto, and don't overcook them! Making fried chicken livers is much like making chicken-fried steak, as there is an egg wash along with a double dredge.
Steps to make My Fried Chicken Livers:
- Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible.
- Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading.
- Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side.
- Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes.
- Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce.
For my final dip, I like to use finely crushed saltines as they add an extra crunch to the batter, which I find is necessary as the meat encased is so soft you need a strong fortress. Chicken livers are easy to fry in a non-stick frying pan with olive oil. Chicken livers with onions is a delicious, economical meal. I happen to love them and have since I was a child. When preparing fried chicken livers, I follow the same method I use when making fried chicken.
So that’s going to wrap this up for this special food my fried chicken livers recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
