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
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN LIVERS WITH MUSHROOMS
This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers)
Provided by PennyG
Categories Chicken Livers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil water, add bouillon to dissolve, set aside.
- Melt margarine in 8 inch skillet.
- Brown livers over medium heat, stirring occasionally for 3-4 minutes.
- Stir in mushrooms (with liquid)
- Add bouillon/water, flour, salt(if using), pepper and parsley.
- Heat to boiling.
- Reduce heat and simmer uncovered
- Stir occasionally until livers are done, about 5 minutes.
- I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
- I also add about 1/4 cup of diced onions and fry with liver for added flavour.
- I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.
Nutrition Facts : Calories 284.1, Fat 17.3, SaturatedFat 3.8, Cholesterol 392.4, Sodium 1128.3, Carbohydrate 10.6, Fiber 3.6, Sugar 3.2, Protein 22.5
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 LIVERS WITH ONIONS & GREEN PEPPERS
This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful.
Provided by Montana Heart Song
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large deep skillet, add olive oil and preheat to medium heat.
- Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
- In medium bowl, beat egg until frothy and cold water.
- Place flour in a flat pan with the salt and pepper.
- Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
- Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
- Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
- Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
- Stir around until simmering.
- Serve with hot buttered noodles or rice.
- In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.
Nutrition Facts : Calories 180.1, Fat 8.7, SaturatedFat 1.8, Cholesterol 222.7, Sodium 454.5, Carbohydrate 13.5, Fiber 1.6, Sugar 2.9, Protein 12.1
More about "stir fried chicken livers and gizzards with mushrooms food"
STIR FRIED CHICKEN LIVERS AND GIZZARDS WITH MUSHROOMS
From ifood.tv
Chicken gizzards 1/4 PoundCornstarch 2 TeaspoonChicken livers 1/4 PoundSoy sauce 1 Tablespoon
KOREAN CHICKEN GIZZARD - 2 RECIPES! – FUTUREDISH
From futuredish.com
CHICKEN AND VEGETABLE STIR-FRY | RICARDO
From ricardocuisine.com
CHICKEN VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
CHICKEN LIVER ROAST - YUMMY KITCHEN
From yummykitchentv.com
CHICKEN STIR-FRY RECIPES
From allrecipes.com
CHICKEN STIR-FRY RECIPES
From allrecipes.com
STIR FRIED CHICKEN LIVERS AND GIZZARDS WITH MUSHROOMS RECIPES …
From food-recipe.info
EASY CHINESE STIR-FRIED CHICKEN HEARTS WITH MUSHROOMS
From scmp.com
ASTRAY RECIPES: STIR-FRIED CHICKEN LIVERS AND GIZZARDS W/M
From astray.com
STIR-FRY CHICKEN GIZZARDS - SAVOUROUS
From savourous.com
CHICKEN GIZZARDS WITH MUSHROOMS RECIPE - FOOD HOUSE
From foodhousehome.com
STIR-FRIED CHICKEN LIVERS AND GIZZARDS WITH MUSHROOMS RECIPE | EAT …
From eatyourbooks.com
STIR-FRIED CHICKEN GIZZARDS RECIPE – HOW TO COOK CHICKEN ... - DELISH
From delish.com
MAIN - STIR-FRIED CHICKEN WITH MUSHROOMS RECIPES
From findsimplyrecipes.com
STIR FRIED CHICKEN LIVERS AND GIZZARDS WITH M RECIPE
From cookeatshare.com
CHICKEN STIR FRY WITH VEGETABLES | LOW CALORIE RECIPE | MCCORMICK
From mccormick.com
STIR-FRIED CHICKEN GIZZARDS WITH SHIITAKE MUSHROOMS
From simplechinesefood.com
FRIED GIZZARDS - MENU - PORTER'S FRIED CHICKEN - ST. LOUIS - YELP
From yelp.com
STIR-FRIED CHICKEN LIVERS AND GIZZARDS | RECIPES
From brookshires.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love