Is there anything better in this world than fried chicken? The crispy, crackly crust and the juicy tender meat make it an addictive meal. If you love fried chicken and have never tried chicken livers, you're missing out. Does the idea of eating organ meat freak you out? We totally understand, but after one bite of a fried chicken liver, you just may change your tune.
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Chicken livers are extremely popular in the South because of their affordability and their yummy taste. Chicken liver is also healthy for you, as it's packed with vitamins and minerals. It's a low kcal food, rich in Vitamin A, Vitamin C, folate, and protein. Without breading, it's low in carbohydrates, and even gluten-free! Fried chicken livers are admittedly not as healthy for you, but if you're looking to cut back on calories and cholesterol, or for something low carb, try pate. Pate is a mix of ground meat, seasonings, and vegetables. Chicken liver and beef liver are some of the most popular choices for pate.
Whichever way you choose to eat them, we can't recommend fried chicken livers enough!
Fried Chicken Liver Recipe
Like most food, the best chicken livers are the ones you make yourself. To start, pour your oil into a cast iron skillet or frying pan. It's important you use lard or vegetable oil and not olive oil for frying. Olive oil has a low smoke-point and will overheat if used for deep frying. You can sauté some caramelized onions on medium heat if you want to have an extra topping for your chicken livers and don't mind the additional prep time.
Next, you'll need to make the breading to coat the chicken livers. To make the breading, combine all-purpose flour, black pepper, salt, and seasonings. The seasonings can vary based on taste, but many people prefer garlic powder, cumin, or paprika for some heat. If you find the livers bland after frying, you can always add an extra teaspoon salt until you get the desired flavor.
After you have your dry mixture, you can choose to create a wet dredge. Many people prefer this so the crust has something to stick to. If you choose to a wet dredge, you can use milk or buttermilk and an egg. If you like a little heat, we suggest adding hot sauce too. After dredging the livers in the wet mixture, throw them in the dry mix bowl and coat with flour.
Before frying, you'll want to make sure your burner is turned up. In order to get the signature fried food crunch and golden brown color, you need to cook the livers on high heat. After frying about 5 minutes, use tongs to place livers to drain on paper towels.
Get the full recipe here.
Finish the chicken livers with a sprinkle of salt and freshly ground black pepper. To brighten up the dish, squeeze a little bit of lemon juice on top. Since chicken livers are small, they make a great appetizer. You cans serve them with coleslaw, deviled eggs, and some classic chicken gravy.
