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
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
CHICKEN LIVER WITH ONIONS
Simple, fast, must try! Everyone likes this delicious taste!
Provided by hunyi81
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
- Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
- You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
- Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
- (You can strenght the flavour of the majorams if you crumble them)
- You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
- If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
- To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
- Good apetite!
CHICKEN LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
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
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
FRIED CHICKEN LIVERS II
Make and share this Fried Chicken Livers II recipe from Food.com.
Provided by elt8588
Categories Chicken
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix milk and egg; set aside. Mix dry ingredients in separate bowl.
- Soak liver in milk and egg.
- Drain liver.
- Shake in flour mixture and fry.
Nutrition Facts : Calories 1214.8, Fat 37.1, SaturatedFat 14.4, Cholesterol 1815.4, Sodium 3203.7, Carbohydrate 108.2, Fiber 3.4, Sugar 0.7, Protein 104.2
ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS
This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook
Provided by TxGriffLover
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
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 LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 14
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.
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4/5 Total Time 45 minsServings 6
- In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight.
- Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper, cumin and garlic salt.
- Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
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4.8/5 (16)Total Time 30 minsCategory Appetizer, Main CourseCalories 248 per serving
- Soak & Rinse the livers: Rinse 1 lb of chicken livers under running water, then, soak in milk for up to a couple of hours to help remove the metalicky taste (optional). Next, place in a colander and rinse under running water again to rinse from the milk. Cut the two lobes of the livers in half.
- Fry the onions: Meanwhile, peel and cut the onion into 1/4" half rings. Add 1/2 cup of oil to a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color. Then, remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set aside both.
- Dredge livers: Add 1 cup of all-purpose flour to a deep bowl, then dredge the liver in flour shaking off excess.
- Fry the livers: add 3-4 tbsp of oil we set aside earlier to a large skillet and preheat over medium heat. Now, add the dredged in flour chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side. Tip: You can use a splatter guard to prevent the oil from splattering everywhere or cover with lid only partially. Do not cover with a lid completely, or the outside will not get crispy. Tip: As you cook in batches, it might be useful to use a paper towel to clean the skillet between each batch, otherwise the little leftover pieces burn in the next batch.Do not overcook the liver or it will taste chalky. The livers should be velvety smooth on the inside with slightly pink centers. Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.
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- In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.
- Working in batches, dredge a few livers at a time in the flour, then dip them into the egg mixture. Coat them with the panko and transfer to a large plate.
- In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes. Drain on paper towels. Repeat with the remaining livers. Transfer to plates and serve with lemon wedges.
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- Meanwhile, to prepare for breading the livers, mix the flour, salt, black pepper, and cayenne in a large plastic food-storage bag. In a bowl, whisk together the eggs with the remaining 1 cup of buttermilk. Place the saltine crumbs on a plate.
- Once the livers have soaked, drain them (discarding the soaking buttermilk) then lightly season them with salt and pepper. Place the chicken livers in the flour bag and shake until they are well coated. In batches, dip the flour-coated livers into the eggs and then lightly dredge in the saltine crumbs. Place cracker-coated livers on a large plate or sheet. Repeat until all the livers are coated.
- In a large cast-iron skillet, heat 1/2 inch of oil on medium-high heat until it reaches 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a sheet pan with paper towels.
HOW TO COOK A BAKED PANKO CHICKEN LIVER - OUR EVERYDAY LIFE
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- Heat the oven to 400 degrees Fahrenheit and place the rack in the center. Melt a few tablespoons of butter in a saucepan and let it sit at room temperature.
- Pat the chicken livers dry with a paper towel. Trim off any white connective tissue, visible veins and greenish-yellow patches.
- Season the livers on both sides with kosher salt and freshly ground black pepper. Place the melted butter and a shallow dish of panko breadcrumbs beside each other.
- Coat a chicken liver in butter with one hand and drop it in the panko. Use your dry hand to press the liver into the panko on all sides to coat it.
- Bake the livers for 10 minutes and turn them over. Bake for another 5 to 8 minutes, or until golden brown.
- Take the livers out and check the internal temperature of one or two of them to ensure they reached 165 F. Gently blot up excess oil on the breading with a paper towel.
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