SOUTHERN FRIED CHICKEN LIVERS
Crispy Southern pan fried chicken livers are a classic. Top with gravy if desired and serve with your favorite sides.
Provided by Julia Jordan
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Add the cooking oil to a skillet and heat over medium heat.
- Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
- Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
- Add the chicken livers to a colander and rinse. Drain well.
- Next, 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 not to over crowd the pan.
- Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
- Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.
- Allow to rest 10 minutes before serving.
- Serve with gravy or dipping sauce, if desired.
Nutrition Facts : Calories 519 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 502 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, Sodium 560 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
FRIED CHICKEN LIVERS
Crispy yet tender fried chicken livers. You either love them or you don't, but don't count them out until you give this recipe a try.
Provided by Kristy Bernardo
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
- Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
- Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
- Pierce each chicken liver gently with a fork.
- Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
- Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
- Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
- Repeat the process with the remaining breaded chicken livers.
- Serve immediately with your favorite dipping sauce.
Nutrition Facts : Calories 372 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 428 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 405 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
- Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
FRIED CHICKEN LIVERS
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Provided by bullwinkle
Categories Chicken Livers
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken livers in buttermilk and let stand 10 minutes.
- Drain in a colander.
- Roll chicken livers in flour.
- In a deep fryer heat oil to 350 degrees.
- Fry chicken livers for 3 to 4 minutes, or until brown.
- Drain on paper towel.
Nutrition Facts : Calories 270.1, Fat 6.3, SaturatedFat 2.2, Cholesterol 393.7, Sodium 541.7, Carbohydrate 27, Fiber 0.8, Sugar 3, Protein 24.3
SOUTHERN FRIED CHICKEN LIVERS
Make and share this Southern Fried Chicken Livers recipe from Food.com.
Provided by Tonkcats
Categories Chicken Livers
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain chicken livers.
- Combine flour, pepper and parsley in a bag.
- Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
- Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
- Great with rice. Serves 4.
Nutrition Facts : Calories 458.1, Fat 28, SaturatedFat 5.4, Cholesterol 391.2, Sodium 183.8, Carbohydrate 27.7, Fiber 1.5, Sugar 1.3, Protein 22.9
DEEP FRIED CHICKEN LIVERS
Make and share this Deep Fried Chicken Livers recipe from Food.com.
Provided by Tonkcats
Categories Chicken Livers
Time 20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Dip chicken livers in milk-egg wash (blended together).
- Roll or toss in seasoned flour; shake off excess.
- Preheat oil to 375F and deep fry around 7 minutes or until done.
- The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried).
Nutrition Facts : Calories 1147, Fat 32.9, SaturatedFat 11.7, Cholesterol 1798.3, Sodium 7433.6, Carbohydrate 104.5, Fiber 4.4, Sugar 0.8, Protein 100.7
SOUTHERN FRIED CHICKEN LIVERS
Where I live, there is absolutely no place to go out and eat chicken livers, so I came up with this recipe. My son just loves it!
Provided by Micah Wheeler
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.
- 2. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.
- 3. Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.
- 4. Drain livers on a rack over a sheet pan lined with paper towels
SOUTHERN SAUTEED CHICKEN LIVERS
I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!
Provided by KerfuffleUponWincle
Categories Poultry
Time 36m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!
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