My Fried Chicken Livers.
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, my fried chicken livers. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
My Fried Chicken Livers is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. They're nice and they look wonderful. My Fried Chicken Livers is something that I've loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My Fried Chicken Livers:
- {Take of container of chicken livers.
- {Take of egg.
- {Make ready of Frank's Red Hot Sauce (optional).
- {Make ready of Dijon mustard.
- {Take of flour.
- {Get of cornmeal.
- {Take of black pepper.
- {Prepare of oregano.
- {Make ready of garlic powder.
- {Take of kosher salt.
- {Take of Grapeseed oil or other for frying.
- {Prepare of Lemon wedges.
- {Make ready of Old Bay seasoning.
Instructions to make My Fried Chicken Livers:
- 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..
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