Deep Fried Chicken Liver Recipes

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.

Steps:

• Dip chicken livers in milk-egg wash (blended together).
• Roll or toss in seasoned flour; shake off excess.
• Preheat oil to 375F and deep fry around 7 minutes or until done.
• The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried).

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:

• Heat oil in deep fryer 325 degrees F.
• Place flour,salt,cayenne,black pepper,and ginger.
• in a shallow dish. Mix well.
• Put eggs in a shallow dish.
• Pour Panko crumbs into a shallow dish.
• Coat livers with seasoned flour and shake off excess.
• Dip in beaten eggs and then coat with Panko bread crumbs.
• Fry a few at a time and cook until golden brown and
• livers are done. Serve with coleslaw or fresh salad.

Steps:

• 1. Place chicken liver into strainer and rinse well with cold tap water. Let drain for at least 30 mins. You can move them around to release the water caught up in between them.
• 2. Once livers are drained remove them to a deep bowl and pour 2 cups buttermilk over them add a sprinkle of creole seasoning. Lightly mix liver and buttermilk together and let set at room temperature for at least 30 mins to one hour. Set strainer in sink to use again
• 3. In a large ziploc bag or big bowl add flour, cornmeal mix and creole seasoning to taste and whisk it up.
• 4. Pour chicken liver and buttermilk back into strainer and let drain for a few minutes
• 5. Add livers to bag of flour/cornmeal mix and get them all covered in the breading. let hang out in bag on counter while you heat your oil.
• 6. Heat a large skillet of oil oh high until it is hot then drop temp down to med.(I use my huge cast iron but any will work) Or use your deep fryer, Bump heat up and down as needed.
• 7. Mix your livers in the breading again and place one at a time in oil until pot is full. Try not to over crowd (be careful sometimes they pop grease I use a splatter guard here) Cook livers until a nice brown crust forms on them and about 1 min. before you remove them add your sliced onions. Let cook 1 - 2 mins and remove to wire rack or plate/pan lined with paper towels. Keep working in batches until all liver and onions are fried. Lightly salt and pepper. I serve with homemade Buttermilk Biscuits (Mommoo's Buttermilk Biscuits recipe posted) and homemade white pepper gravy recipe posted) These are just good old hills' food and they are so so good!

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.