Recipe: Delicious My Fried Chicken Livers

My Fried Chicken Livers. Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. Your Southern Fried Chicken Livers remind me of my Dad, oh my he would have wanted that whole plate of Livers. Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!

Ingredients of My Fried Chicken Livers. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl. Dredge chicken liver in flour until totally covered. You can have My Fried Chicken Livers using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of My Fried Chicken Livers

1. Prepare 1 pint of container of chicken livers.
2. Prepare 1 of egg.
3. It's 1/4 cup of Frank's Red Hot Sauce (optional).
4. Prepare 2 tbsp of Dijon mustard.
5. Prepare 1 cup of flour.
6. You need 1/4 cup of cornmeal.
7. You need 1 tsp of black pepper.
8. You need 1 tsp of oregano.
9. Prepare 1 tsp of garlic powder.
10. You need 1 tsp of kosher salt.
11. Prepare of Grapeseed oil or other for frying.
12. Prepare of Lemon wedges.
13. You need of Old Bay seasoning.

Fry livers turning often until crispy. Making fried chicken livers is much like making chicken-fried steak, as there is an egg wash along with a double dredge. For my final dip, I like to use finely crushed saltines as they add an extra crunch to the batter, which I find is necessary as the meat encased is so soft you need a strong fortress surrounding it to give it heft. My family loves fried chicken livers, my mother fixed them when I was a child, many years ago, my sister's and I would fight over them.

My Fried Chicken Livers instructions

1. Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible..
2. Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading..
3. Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side..
4. Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes..
5. Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce..

This simple liver recipe is easy and quick to dish up. Pan fried chicken livers with onion and bacon served with rice and ketchup, what could be more yummy?! 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.