Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my fried chicken livers. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
My Fried Chicken Livers is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. My Fried Chicken Livers is something that I have loved my whole life. They’re fine and they look fantastic.
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. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl.
To begin with this recipe, we must prepare a few components. 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:
- Make ready 1 pint container of chicken livers
- Get 1 egg
- Take 1/4 cup Frank's Red Hot Sauce (optional)
- Prepare 2 tbsp Dijon mustard
- Prepare 1 cup flour
- Prepare 1/4 cup cornmeal
- Take 1 tsp black pepper
- Take 1 tsp oregano
- Make ready 1 tsp garlic powder
- Get 1 tsp kosher salt
- Get Grapeseed oil or other for frying
- Prepare Lemon wedges
- Make ready Old Bay seasoning
Use a splatter screen while frying if available as the livers will often pop and splatter while cooking. When done, remove from skillet and place on a brown paper bag or wire rack to drain. When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan. Chicken livers are done when firm, golden brown and crispy.
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.
When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan. Chicken livers are done when firm, golden brown and crispy. Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil. A crispy outer crust and a moist inner organ meat is the desired outcome when frying chicken livers. If a lightly crispy, thin coating is desired, the buttermilk-soaked chicken livers may be dipped in seasoned flour.
So that is going to wrap this up for this special food my fried chicken livers recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at 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. Go on get cooking!
