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
KFC ORIGINAL RECIPE CHICKEN LIVERS (COPYCAT)
My copycat recipe for KFC's bygone Original Recipe Chicken Livers. This recipe requires 1/2 level cup Recipe #422315.
Provided by The Spice Guru
Categories Chicken Livers
Time 1h
Yield 2-4 pounds fried chicken livers, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
- MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
- SHAKE container and mix well.
- REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
- PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
- PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
- ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
- PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge).
- ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
- SERVE and enjoy!
Nutrition Facts : Calories 331.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 521.6, Sodium 1270, Carbohydrate 32.9, Fiber 1.1, Sugar 0.1, Protein 29.9
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