Country Fried Chicken Livers



1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teaspoon paprika
a sprinkle of cayenne pepper (optional)
1/4 cup vegetable oil

Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper.

Shake real good, until well coated with flour mixture.

Let your breaded livers REST for about 5 minutes. This allows the moisture from the meat  to grasp onto that flour mixture and allows your breading to "set-up" so that when you drop them into your oil, the flour doesn't scatter. (apply this tip to any type of food your breading)

Heat the oil in a skillet, arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels.

Serve immediately. I like mine with Ranch dressing!

Note~you most certainly can use your deep fryer, when they float, they're done! (about 4-5 minutes on 325 works well with my fryer).

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