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Fried Chicken Livers Recipe


	4 Reviews	by: Bobbie Davis
Fried Chicken Liver Recipe creates a delicious chicken liver dish by frying the livers in vegetable oil after coating them with a seasoned breading with this tasty fried chicken liver recipe.
Food Category: Chicken and Fowl
Cuisine Origin: Southern

Servings:4	Calories per Serving:487	Print Preview	Rate This Recipe
Prep Time: 20 Minutes
Cook Time: 9 Minutes
Total Time: 29 Minutes

INGREDIENTS

1 lb. chicken livers
House Autry® Chicken Breader
Vegetable oil for deep frying, at least 1/2 gal.

DIRECTIONS

NOTE: chicken livers will "explode" when cooking and will cause hot oil to fly out of the pot. It is highly recommended that a cooking screen be placed over the pot once the livers have been placed into the hot oil - when the livers are first placed into the oil, stir them gently to prevent them from sticking together. ALSO, the oil should be deep enough so the livers are not in contact with the bottom of the pot.
Place the livers in a colander and rinse with water. Remove any large depots of fat from the livers. Allow the livers to drain.
It may take two batches to cook all of the livers. Do not crowd them. Heat the oil to 350°F. While the oil is heating, place about 2 cups of the Chicken Breader into a plastic bag. (The bags used to bag produce when buying work very well for this. Check to ensure the bag does not leak by closing the bag with one hand, with air inside, and pressing on the bottom of the bag with the other hand. If the air does not escape, the bag does not have a hole.)
Place the livers into the bag with the Chicken Breader, seal the bag with your hand with air inside, and toss the livers around to coat well with the Chicken Breader. Once coated, remove the livers from the bag shaking off excess coating and place in one layer on a plate. Slowly place livers into the oil, slowly stir to preventing sticking together, cover with wire screen, and cook for 3 1/2 minutes. Using a large slotted utensil, remove a liver from the oil and check with a thermometer for 170°F, or cut the large part of the liver and check to ensure it is done. Remove all livers and place on a platter covered with paper towel. Repeat process with second batch if necessary. Any Breader left in the bag may be shifted and used later.



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