Pan Fried Chicken Liver Salad Recipes

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.

PAN FRIED CHICKEN LIVER SALAD

Steps:

• Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
• Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
• Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
• Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
• Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
• Serve at once.

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.

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Steps:

• Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
• Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.