Chicken Livers Southern Fried Recipe 45 Recipes

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Rinse the chicken livers and pat dry. If they are large, cut them into bite-sized pieces. 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. Make sure the livers are coated completely with the flour mixture but shake off any excess. Heat the oil in a skillet over medium-high heat. Add the livers, in batches if needed so they aren't crowded. Fry about 3 minutes on each side or until browned. Remove the livers from the pan and let drain on paper towels. Serve hot.

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.

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.