Best Fried Chicken Livers Moms Recipes

FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
• Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
• Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
• Pierce each chicken liver gently with a fork.
• Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
• Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
• Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
• Repeat the process with the remaining breaded chicken livers.
• Serve immediately with your favorite dipping sauce.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Add the cooking oil to a skillet and heat over medium heat.
• Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
• Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
• Add the chicken livers to a colander and rinse. Drain well.
• Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper.
• When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.
• Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
• Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.
• Allow to rest 10 minutes before serving.
• Serve with gravy or dipping sauce, if desired.

CHOPPED CHICKEN LIVERS

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

MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS

Steps:

• Heat butter and olive oil in a large pan over medium heat.
• add onions and 1 tsp salt.
• Cook, stirring occasionally until onions are deep brown and caramelized.
• While onion is cooking, fry up bacon in a large skillet.
• Cook all the bacon and drain on a paper towel, leave drippings in the pan.
• Mix flour, 1 tsp of salt and 1 tsp pepper.
• Dredge livers in flour, making sure to coat evenly.
• Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
• Serve with bacon and onions.

FRIED CHICKEN LIVERS

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.