Hi, I am Jane. Today, I will show you a way to prepare my fried chicken livers recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look 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 recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. My Fried Chicken Livers is something that I have loved my entire life.
To get started 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
- Prepare 1 egg
- Make ready 1/4 cup Frank’s Red Sausage Sauce (optional)
- Take 2 tbsp Dijon mustard
- Make ready 1 cup flour
- Take 1/4 cup cornmeal
- Make ready 1 tsp black pepper
- Take 1 tsp oregano
- Get 1 tsp garlic powder
- Make ready 1 tsp kosher salt
- Make ready Grapeseed oil or other for frying
- Make ready Lemon wedges
- Prepare Old Bay seasoning
Steps 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 sausage 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 sausage sauce.
So that’s going to wrap this up with this distinctive dish my fried chicken livers recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
