Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my fried chicken livers. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. 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. Fried chicken livers are super healthy and tasty, so don't be a scaredy cat.
My Fried Chicken Livers is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. My Fried Chicken Livers is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My Fried Chicken Livers:
- Make ready 1 pint container of chicken livers
- Prepare 1 egg
- Get 1/4 cup Frank's Red Hot Sauce (optional)
- Prepare 2 tbsp Dijon mustard
- Get 1 cup flour
- Take 1/4 cup cornmeal
- Make ready 1 tsp black pepper
- Prepare 1 tsp oregano
- Make ready 1 tsp garlic powder
- Prepare 1 tsp kosher salt
- Take Grapeseed oil or other for frying
- Prepare Lemon wedges
- Make ready Old Bay seasoning
Place your chicken livers in a colander and gently rinse them with cool running water. Chicken Livers are fragile, so work with them gently. When rinsed, let them drain in the colander. If they are large, cut them into bite-sized pieces.
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.
Combine the flour, salt, and black pepper in a zip-top plastic bag and shake to combine. Add the livers to the bag, seal the top, and toss to combine. Take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper. When the cooking oil is hot for frying, add the chicken livers in batches to give each piece room to cook.
So that is going to wrap it up with this special food my fried chicken livers recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
