Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my fried chicken livers. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
My Fried Chicken Livers is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. My Fried Chicken Livers is something which I have loved my entire life. They are fine and they look wonderful.
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.
To get started with this recipe, we have to prepare a few components. You can cook my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Fried Chicken Livers:
- Prepare 1 pint container of chicken livers
- Prepare 1 egg
- Take 1/4 cup Frank's Red Hot Sauce (optional)
- Take 2 tbsp Dijon mustard
- Prepare 1 cup flour
- Prepare 1/4 cup cornmeal
- Take 1 tsp black pepper
- Get 1 tsp oregano
- Prepare 1 tsp garlic powder
- Prepare 1 tsp kosher salt
- Make ready Grapeseed oil or other for frying
- Make ready 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.
Instructions 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’s going to wrap it up with this special food my fried chicken livers recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
