Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil. Once both sides were golden brown, I turned off the heat and let them cook completely. If you have a glass covered saute pan, that helps to keep an eye on the livers without them spattering out of the pan. I also dumped the leftover flour mixture into the leftover egg and milk mixture (add 1/2 tsp sugar and 1 tsp baking powder) and poured out small pancakes in the pan. The garlic is REALLY strong in the pancakes, but they were a perfect accompaniment. Both are delicious!
I added some hot sauce to the dredge liquid...tasted wonderful! Also I did fork them and that really works, no popping at all! Great tip you guys!
This is one of my favorite foods EVER. I add a little Johnny's seasoning salt to my flour with the garlic powder. This is heaven. Great thing about this dish too is you can almost always buy the ingredients for this on the cheap. NOTE: You can do this with chicken hearts too.
To prevent (or at least reduce) popping and possible burns, puncture the livers before frying. I use a cooking fork and poke away, puncturing each liver at least 5 or 6 times. Then follow the recipe as written.
Awesome! My son loves chicken livers (as do I) and when he tasted these his exact words were "These are possibly the best chicken livers I have ever tasted!" They were tender yet crispy and sooo tasty. I did what Cindy posted last....I floured them first then dipped in egg and milk mixture then back in the flour. I fried them in a skillet. They were wonderful! Thanks Cindy!
I love fried chicken livers- i grew up on them but my husband was hesitant to try them. However he ended up LOVING them. Followed the recipe to the letter. Thanks so much Cindy we will be making this again for sure!!!
When I was very young my mother would fry chicken livers but I never liked them so she would eat them herself. I do remember her just dredging them in plain flour and frying. I want to assume it is because of the addition of spices to the flour and the egg/milk mixture is the reason why I liked how these tasted! I was reluctant to try liver again - but it has always been in the back of my mind to give it another chance because they are very good source of iron. I am glad I found this recipe cause I will definitely make these again. I ate them on toasted bread with lots of ketchup and pepper sauce (chicken liver sandwich - lol!) and I really enjoyed the garlic flavour in there. I used black pepper and cayenne in the flour as the pepper suggested in the recipe. Thanks for a new twist on an old "not-so-favourite" of mine. It has definitely made me change my mind about eating liver.
This is a mixed review. First the taste (especially with hot sauce) is really very good. However the making of these are hazardous. I had to turn off the flame twice to make sure the oil that splatters and leaks didn't hit the flame before I could clean it. Also if you eat too many of these your stomach will be mad at you.
This was an excellent recipe. Will use it as a breading reciep on other deep fried foods. Much as I love chicken livers...I lfound that preparing them for the cooking process is disgusting.
