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My Fried Chicken Livers
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A picture of My Fried Chicken Livers.

My Fried Chicken Livers

Lauren
Lauren @LaurenCooks
Claremore, Oklahoma

My Fried Chicken Livers

Lauren
Lauren @LaurenCooks
Claremore, Oklahoma
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Ingredients

  • 1 pintcontainer of chicken livers
  • 1egg
  • 1/4 cupFrank's Red Hot Sauce (optional)
  • 2 tbspDijon mustard
  • 1 cupflour
  • 1/4 cupcornmeal
  • 1 tspblack pepper
  • 1 tsporegano
  • 1 tspgarlic powder
  • 1 tspkosher salt
  • Grapeseed oil or other for frying
  • Lemon wedges
  • Old Bay seasoning
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Steps

  1. 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.

    A picture of step 1 of My Fried Chicken Livers.
  2. 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.

    A picture of step 2 of My Fried Chicken Livers.
  3. 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.

    A picture of step 3 of My Fried Chicken Livers.
    A picture of step 3 of My Fried Chicken Livers.
  4. 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.

    A picture of step 4 of My Fried Chicken Livers.
    A picture of step 4 of My Fried Chicken Livers.
  5. 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.

    A picture of step 5 of My Fried Chicken Livers.
    A picture of step 5 of My Fried Chicken Livers.
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Lauren
Lauren @LaurenCooks
on July 14, 2020 21:10
Claremore, Oklahoma
So if you didn't know this already, we Southerners are pretty set in our ways when it comes to cooking certain dishes.We also don't measure seasonings. We just sprinkle and shake till the spirits of our ancestors whisper "stop my child."☆𝑪𝒖𝒓𝒓𝒆𝒏𝒕𝒍𝒚 𝒂 𝑷𝒂𝒔𝒕𝒓𝒚 𝒔𝒕𝒖𝒅𝒆𝒏𝒕 𝒂𝒕 𝑬𝒔𝒄𝒐𝒇𝒇𝒊𝒆𝒓.Cooking is love made edible.Reasons why I love cooking:1. It's delicious.2. It's fun.3. Healthier living.4. Gets me out of my own head for a little bit and calms my mind.5. Trying new things.6. Making up my own recipes.7. I get to share my recipes with others.8. Making memories.9. It's a continuous learning process.10. Cheaper than eating out.11. It saves the expenses.12. Makes me a happier person.13. Boosts my confidence.14. It's fun to mess with different ingredients.15. Makes me more creative.16. Getting those praises and comments makes it all worth it.17. I'm half Italian and Irish. So yes, cooking is in my blood.18. I'm from the South and I love to cook!▶️𝐈 𝐰𝐚𝐧𝐭 𝐭𝐨 𝐛𝐞 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐉𝐮𝐥𝐢𝐚 𝐂𝐡𝐢𝐥𝐝.👩‍🍳😁✌➡️𝐁𝐨𝐨𝐦𝐞𝐫 𝐒𝐨𝐨𝐧𝐞𝐫!🏈☝️❤
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Fried Chicken Lemon Mustard Dijon Chicken Liver Pepper Egg Cornmeal Garlic

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