My Fried Chicken Livers. Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. Fried chicken livers are super healthy and tasty, so don't be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers well, removing all the veiny parts, then season the chicken livers with gusto, and don't overcook them!

Fry livers turning often until crispy. My family loves fried chicken livers, my mother fixed them when I was a child, many years ago, my sister's and I would fight over them. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. You can cook My Fried Chicken Livers using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of My Fried Chicken Livers

Prepare 1 pint of container of chicken livers.
It's 1 of egg.
It's 1/4 cup of Frank's Red Hot Sauce (optional).
Prepare 2 tbsp of Dijon mustard.
You need 1 cup of flour.
You need 1/4 cup of cornmeal.
You need 1 tsp of black pepper.
It's 1 tsp of oregano.
You need 1 tsp of garlic powder.
You need 1 tsp of kosher salt.
Prepare of Grapeseed oil or other for frying.
Prepare of Lemon wedges.
Prepare of Old Bay seasoning.

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. Rinse the chicken livers and pat dry. If they are large, cut them into bite-sized pieces.

My Fried Chicken Livers step by step

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..

Combine the flour, salt, and black pepper in a zip-top plastic bag and shake to combine. Add the livers to the bag, seal the top, and toss to combine. Make sure the livers are coated completely with the flour mixture but shake off any excess. Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon! We love Kentucky fried chicken livers.