Chicken livers coated with butter and Ritz™ crackers ...simple and snazzy!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.

  • Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

Nutrition Facts

260.1 calories; 14.2 g protein; 10.5 g carbohydrates; 289.4 mg cholesterol; 274 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2008
My husband and I enjoy chicken livers as a main dish but I wanted something different from my usual pan-frying with onions. I made this recipe using poultry seasoning instead of the Italian and we really liked it. My hubby likes crispiness so at the end of the baking time I topped these off with a couple of minutes under the broiler. Tender and very tasty! Read More
(33)

Most helpful critical review

Rating: 2 stars
03/21/2012
These tasted like chicken livers with cracker coating seasoned with a little italian spices.:l They did. I was surprised the spices weren't stronger flavoring. Don't get me wrong it wasn't too subtle. I just thought it was too much eventhough I used the full T. The bottom coating got soggy & the top kinda sat there. 'Didn't even toast which surprised me. Also done in thirty minutes. I'll try with marsala next time. Next day: Spice flavor increased - too much for me - for chicken livers anyway. Read More
(5)
35 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
02/14/2008
My husband and I enjoy chicken livers as a main dish but I wanted something different from my usual pan-frying with onions. I made this recipe using poultry seasoning instead of the Italian and we really liked it. My hubby likes crispiness so at the end of the baking time I topped these off with a couple of minutes under the broiler. Tender and very tasty! Read More
(33)
Rating: 4 stars
02/14/2008
My husband and I enjoy chicken livers as a main dish but I wanted something different from my usual pan-frying with onions. I made this recipe using poultry seasoning instead of the Italian and we really liked it. My hubby likes crispiness so at the end of the baking time I topped these off with a couple of minutes under the broiler. Tender and very tasty! Read More
(33)
Rating: 5 stars
02/11/2010
OMG!! wonderful a great aternative to frying. that said i love garlic so i had to add some i would like a little more coating so next time i will do a double dip but all in all a very good starting recipe to add or deleat seasoning as you like Read More
(19)
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Rating: 4 stars
12/04/2011
A Few Tips! Rinse the livers then soak them in milk overnight. Rinse and pat dry before dipping in butter. After dipping in butter season with salt pepper garlic powder and any other seasonings you want to use. The Italian seasoning was pretty yummy! I used Keebler Club Crackers they are very buttery. I put them in a gallon sized plastic bag and used the rolling pin to crush them. it is important to get the crumbs as fine as possible. Set the livers so they aren't touching on a cookie sheet or baking pan. Check them after 20- 30 minutes; small or thin livers will be done earlier than fat ones. At 25 minutes I ate the thin ones all up and turned the fat ones over for another 5 minutes; even the fattest chicken liver I had was done at a total of 30 minutes. I gave this 4 stars because even though it is healthier than my usual recipe livers are much better fried with bacon and crispy caramelized onions. This was simply a little bland although I enjoyed trying something new! I will post a photo tomorrow! Read More
(18)
Rating: 5 stars
12/05/2011
My husband and I LOVE chicken livers but would always fry them. This recipe is fantastic as an alternative to oil burns from the inevitable popping livers in the frying pan. Broiling for the last couple minutes of baking really gives them a nice crisp crust. I also cut crackers with breadcrumbs so that the livers are fully coated. Excellent recipe!!! Read More
(10)
Rating: 5 stars
05/26/2006
very tender. Read More
(9)
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Rating: 5 stars
02/23/2009
If you love liver this recipe is a must. Kitchen smelled delicous while they were cooking they tasted even better. I served them over a balsamic dressed spinach salad with onions roasted peppers and capers. YUM YUM Read More
(8)
Rating: 4 stars
02/26/2006
These were pretty good and I would probably try them again. Thanks for sharing JAZZY-GIRL Read More
(6)
Rating: 2 stars
03/21/2012
These tasted like chicken livers with cracker coating seasoned with a little italian spices.:l They did. I was surprised the spices weren't stronger flavoring. Don't get me wrong it wasn't too subtle. I just thought it was too much eventhough I used the full T. The bottom coating got soggy & the top kinda sat there. 'Didn't even toast which surprised me. Also done in thirty minutes. I'll try with marsala next time. Next day: Spice flavor increased - too much for me - for chicken livers anyway. Read More
(5)
Rating: 5 stars
12/15/2010
I have loved these since I was a child!! If you want a delicious sauce to dip them in mix Hellman's Tartar Sauce mustard chopped green onions and a little milk together. Read More
(4)