FRIED CHICKEN LIVERS
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Provided by bullwinkle
Categories Chicken Livers
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken livers in buttermilk and let stand 10 minutes.
- Drain in a colander.
- Roll chicken livers in flour.
- In a deep fryer heat oil to 350 degrees.
- Fry chicken livers for 3 to 4 minutes, or until brown.
- Drain on paper towel.
Nutrition Facts : Calories 270.1, Fat 6.3, SaturatedFat 2.2, Cholesterol 393.7, Sodium 541.7, Carbohydrate 27, Fiber 0.8, Sugar 3, Protein 24.3
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
- 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
- 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
- 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
- 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
PAN-FRIED CHICKEN LIVERS
Make and share this Pan-Fried Chicken Livers recipe from Food.com.
Provided by KathyP53
Categories Chicken Livers
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
- Soak livers in buttermilk for 5 minutes.
- Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
- Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
- Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.
Nutrition Facts : Calories 769.5, Fat 13.4, SaturatedFat 4.5, Cholesterol 787.4, Sodium 5366, Carbohydrate 102.3, Fiber 4, Sugar 6.2, Protein 55.1
SOUTHERN FRIED CHICKEN LIVERS
Make and share this Southern Fried Chicken Livers recipe from Food.com.
Provided by Tonkcats
Categories Chicken Livers
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 458.1, Fat 28, SaturatedFat 5.4, Cholesterol 391.2, Sodium 183.8, Carbohydrate 27.7, Fiber 1.5, Sugar 1.3, Protein 22.9
CHICKEN LIVER WITH ONIONS
Simple, fast, must try! Everyone likes this delicious taste!
Provided by hunyi81
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
- Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
- You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
- Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
- (You can strenght the flavour of the majorams if you crumble them)
- You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
- If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
- To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
- Good apetite!
FRIED CHICKEN LIVERS II
Make and share this Fried Chicken Livers II recipe from Food.com.
Provided by elt8588
Categories Chicken
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix milk and egg; set aside. Mix dry ingredients in separate bowl.
- Soak liver in milk and egg.
- Drain liver.
- Shake in flour mixture and fry.
Nutrition Facts : Calories 1214.8, Fat 37.1, SaturatedFat 14.4, Cholesterol 1815.4, Sodium 3203.7, Carbohydrate 108.2, Fiber 3.4, Sugar 0.7, Protein 104.2
CHICKEN LIVERS WITH SAGE
Make and share this Chicken Livers With Sage recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken livers with sage,salt and pepper,set aside.
- Heat butter in a skillet over medium hight heat until hot.
- Add prosciutto and cook 1 minute.
- Stir in chicken livers,cook 5-6 minutes,stirring constantly.
- Add wine.
- Bring to a boil,reduce heat and simmer 3 minutes.
Nutrition Facts : Calories 248.6, Fat 17.1, SaturatedFat 9.1, Cholesterol 422.9, Sodium 454, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 19.5
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
DEEP-FRIED CHICKEN LIVER
Another dim sum appetizer from Diana Liu. This is very different but great if you like chicken liver. I serve these with hot mustard, catsup and sesame seeds for dipping.
Provided by CJAY8248
Categories Chicken Livers
Time 13m
Yield 1 lb. livers, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix beaten eggs with flour, salt and sherry.
- Dip chicken livers into batter.
- Heat oil in pan until hot.
- Deep fry sliced livers until golden brown.
- Sprinkle ground chinese flower pepper on livers before serving.
- Serve hot or cold.
ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS
This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook
Provided by TxGriffLover
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
- This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8
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- In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.
- Working in batches, dredge a few livers at a time in the flour, then dip them into the egg mixture. Coat them with the panko and transfer to a large plate.
- In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes. Drain on paper towels. Repeat with the remaining livers. Transfer to plates and serve with lemon wedges.
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4/5 Total Time 45 minsServings 6
- In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight.
- Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper, cumin and garlic salt.
- Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
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