Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, my fried chicken livers. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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. Heat half an inch of oil in a cast-iron or carbon steel pan. How to make fried chicken livers The process is pretty simple: soak the chicken livers in buttermilk and dredge them in flour.

My Fried Chicken Livers is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. My Fried Chicken Livers is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make My Fried Chicken Livers:

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

Fried chicken livers are a Southern tradition. This time the livers aren't deep-fried in oil, but roasted in the oven. Several places were found that match your search criteria. You can see reviews of companies by clicking on them.

Instructions to make My Fried Chicken Livers:

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.

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