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 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

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)


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 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


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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