Deep Fried Chicken Liver Wonions Food

DEEP FRIED CHICKEN LIVERS

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).

FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS

Steps:

• 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
• 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
• 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
• 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
• 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

DEEP-FRIED CHICKEN LIVER

Steps:

• Mix beaten eggs with flour, salt and sherry.
• Dip chicken livers into batter.
• Heat oil in pan until hot.
• Deep fry sliced livers until golden brown.
• Sprinkle ground chinese flower pepper on livers before serving.
• Serve hot or cold.

SOUTHERN FRIED CHICKEN LIVERS

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.

DEEP FRIED CHICKEN LIVER W/ONIONS

Steps:

• 1. Place chicken liver into strainer and rinse well with cold tap water. Let drain for at least 30 mins. You can move them around to release the water caught up in between them.
• 2. Once livers are drained remove them to a deep bowl and pour 2 cups buttermilk over them add a sprinkle of creole seasoning. Lightly mix liver and buttermilk together and let set at room temperature for at least 30 mins to one hour. Set strainer in sink to use again
• 3. In a large ziploc bag or big bowl add flour, cornmeal mix and creole seasoning to taste and whisk it up.
• 4. Pour chicken liver and buttermilk back into strainer and let drain for a few minutes
• 5. Add livers to bag of flour/cornmeal mix and get them all covered in the breading. let hang out in bag on counter while you heat your oil.
• 6. Heat a large skillet of oil oh high until it is hot then drop temp down to med.(I use my huge cast iron but any will work) Or use your deep fryer, Bump heat up and down as needed.
• 7. Mix your livers in the breading again and place one at a time in oil until pot is full. Try not to over crowd (be careful sometimes they pop grease I use a splatter guard here) Cook livers until a nice brown crust forms on them and about 1 min. before you remove them add your sliced onions. Let cook 1 - 2 mins and remove to wire rack or plate/pan lined with paper towels. Keep working in batches until all liver and onions are fried. Lightly salt and pepper. I serve with homemade Buttermilk Biscuits (Mommoo's Buttermilk Biscuits recipe posted) and homemade white pepper gravy recipe posted) These are just good old hills' food and they are so so good!

SOUTHERN FRIED CHICKEN LIVERS

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.

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS

Steps:

• Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
• This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

FRIED CHICKEN LIVERS

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.