Chicken Livers Southern Fried Recipe 45

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• 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. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Steps:

• Wash and drain chicken livers.
• Combine flour, pepper and parsley in a bag.
• Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
• Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
• Great with rice. Serves 4.

Steps:

• 1. Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.
• 2. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.
• 3. Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.
• 4. Drain livers on a rack over a sheet pan lined with paper towels