Tuesday, May 20, 2014

Southern Fried Chicken Livers


 
1 pound chicken livers
1 egg  
1/2 cup milk
Texas Pete, a few shakes or to taste
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying 

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. Shake in a few drops of Texas Pete, or more to taste. 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 to 375 degrees F. My fryer has a vented lid that can be used while frying to reduce the chance of burning yourself due to popping and spattering. 
  
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 basket of the fryer. Cover the fryer with the fryer lid to avoid getting burned by spatters of oil that will pop out as the livers fry. Drop the basket and deep fry the livers until crisp and golden brown, 5 to 6 minutes. 


  
  I stress the safety of the fry lid because livers can pop! I just want you all to take this recipe and make it your own! Feel free to add your favorite herbs and spices...this is my basic recipe...I often add paprika, poultry seasoning, cajun, anything to the flour.If you like extra crispy....Flour first, then egg mixture, then flour again! Makes the coating thicker and crispier! 



9 comments:

  1. What is Texas Pete?

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  2. YUM!!! My husband and I both LOVE chicken livers! I can't wait to try this recipe! I have a couple of questions. I've been in the market for a deep fryer...could you tell me what kind you own or could you recommend one? Also, I see you're using vegetable oil...is that your preferred oil for deep frying in general or just the livers? Could you also recommend an oil/oils? Thank you so much! :)

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    Replies
    1. What I have right now is a Sunbeam Fryright Deep Fryer.
      https://www.google.com/search?q=sunbeam+fryright+deep+fryer&oq=Sunbeam+fry&aqs=chrome.3.69i57j0l5.12190j0j8&sourceid=chrome&es_sm=0&ie=UTF-8#q=sunbeam+fryright+deep+fryer&tbm=shop&spd=994119295559536023

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    2. I always fry several turkeys and a whole chicken for Thanksgiving. The men folks gather in the garage for whiskey tasting while the birds are frying. I fry a big batch of chicken livers to snack on at the same time the birds are doing their thing and ladle the livers out into a large pan lined with paper towels. For dipping I use catsup with worcestershire sauce mixed well. My liver recipe is the same as the one you've posted. The girls are in the kitchen carrying on and one of the men will take them a few livers.

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  3. Thanks for the info of dipping 2x! Never thought of flour then egg mixture and flour again ❣️

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  4. My grandma coated with flour and spices and fried in butter! Yum, those memories.

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  5. Livers look delicious! My mom used to fry them. I don’t like to because of the splatter of grease!

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