Deep Fried Panko Chicken Livers Recipes

FRIED CHICKEN LIVERS

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.

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).

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 PANKO CHICKEN LIVERS

Steps:

• Heat oil in deep fryer 325 degrees F.
• Place flour,salt,cayenne,black pepper,and ginger.
• in a shallow dish. Mix well.
• Put eggs in a shallow dish.
• Pour Panko crumbs into a shallow dish.
• Coat livers with seasoned flour and shake off excess.
• Dip in beaten eggs and then coat with Panko bread crumbs.
• Fry a few at a time and cook until golden brown and
• livers are done. Serve with coleslaw or fresh salad.

PAN-FRIED CHICKEN LIVERS

Steps:

• Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
• Soak livers in buttermilk for 5 minutes.
• Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
• Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
• Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.