Southern Fried Chicken Livers


SOUTHERN FRIED CHICKEN LIVERS

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Recipe From allrecipes.com

Provided by Cindy Capps Lepp

Time 20m

Yield 4

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.


Southern Fried Chicken Livers image

Number Of Ingredients: 7

Ingredients:

  • 1 pound chicken livers
  • 1 egg
  • ½ cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • salt and pepper to taste
  • 1 quart vegetable oil for frying


SOUTHERN FRIED CHICKEN LIVERS

Make and share this Southern Fried Chicken Livers recipe from Food.com.

Recipe From food.com

Provided by Tonkcats

Yield 4 serving(s)

Steps:



Southern Fried Chicken Livers image

Number Of Ingredients: 8

Ingredients:

  • 1 lb chicken liver
  • 1 cup flour
  • 1/2 teaspoon pepper, ground
  • 1 tablespoon dried parsley
  • 1/4 cup vegetable oil
  • 3 tablespoons margarine
  • 1 onion, chopped
  • 1/2 cup white wine (optional)


SOUTHERN SAUTEED CHICKEN LIVERS

I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!

Recipe From food.com

Provided by KerfuffleUponWincle

Time 36m

Yield 4-5 serving(s)

Steps:

  • Rinse chicken livers and drain well.
  • Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
  • Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
  • Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
  • DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
  • Remove livers from pan and drain on paper towels.
  • The pan drippings make great milk gravy!
  • Don't forget the biscuits!


Southern Sauteed Chicken Livers image

Number Of Ingredients: 8

Ingredients:

  • 1 lb chicken liver (rinsed and drained well, but not dried)
  • 1/2 cup flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
  • bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)


SOUTHERN FRIED CHICKEN LIVERS

Where I live, there is absolutely no place to go out and eat chicken livers, so I came up with this recipe. My son just loves it!

Recipe From justapinch.com

Provided by Micah Wheeler

Steps:

  • 1. Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.
  • 2. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.
  • 3. Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.
  • 4. Drain livers on a rack over a sheet pan lined with paper towels


Southern Fried Chicken Livers image

Number Of Ingredients: 7

Ingredients:

  • 1/2 lb chicken livers
  • 2 Tbsp kosher salt
  • 2 Tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper (optional)
  • slice flour for dredging
  • shortening for frying


CHICKEN LIVERS, SOUTHERN FRIED RECIPE - (4/5)

Recipe From keyingredient.com

Provided by Sunny1980

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.


Chicken Livers, Southern Fried Recipe - (4/5) image

Number Of Ingredients: 7

Ingredients:

  • 1 pound chicken livers
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • salt and pepper to taste
  • 1 quart vegetable oil for frying


SOUTHERN FRIED CHICKEN GIZZARDS

These flavorful gizzards are always requested at football and holiday parties. I don't know if anyone would show up if I didn't make them. The extra time boiling before frying makes a huge difference in making them tender. Definitely save the broth in the freezer!

Recipe From allrecipes.com

Provided by pnutmommy

Time 3h30m

Yield 6

Steps:

  • Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
  • Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.


Southern Fried Chicken Gizzards image

Number Of Ingredients: 13

Ingredients:

  • 1 pound chicken gizzards, rinsed
  • 2 stalks celery, cut into chunks
  • 1 onion, cut into chunks
  • 2 bay leaves
  • 1 ½ teaspoons celery salt, divided
  • 1 teaspoon seasoned salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon Louisiana-style hot sauce
  • 3 cups oil for deep frying
  • 1 cup all-purpose flour


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