Hello, I’m Elise. Today, we’re going to prepare my fried chicken livers recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
My Fried Chicken Livers Recipe
My Fried Chicken Livers is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. My Fried Chicken Livers is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Fried Chicken Livers:
- Get 1 pint container of chicken livers
- Prepare 1 egg
- Make ready 1/4 cup Frank’s Red Hot Sauce (optional)
- Make ready 2 tbsp Dijon mustard
- Prepare 1 cup flour
- Prepare 1/4 cup cornmeal
- Make ready 1 tsp black pepper
- Prepare 1 tsp oregano
- Take 1 tsp garlic powder
- Prepare 1 tsp kosher salt
- Prepare Grapeseed oil or other for frying
- Prepare Lemon wedges
- Prepare Old Bay seasoning
Instructions to make My Fried Chicken Livers:
- 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.
- 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.
- 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.
- 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.
- 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.
So that is going to wrap this up with this special dish my fried chicken livers recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
