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What Makes Fried Chicken Livers So Special?
Chicken livers are packed with nutrients like iron, vitamin A, and protein, making them a great option for a tasty and nutritious meal. When fried, they boast a creamy, tender interior paired with a crisp, golden exterior, offering an irresistible contrast of textures. Plus, they’re budget-friendly and quick to prepare.
Ingredients for Fried Chicken Livers
Here’s what you’ll need to make crispy, flavorful fried chicken livers:
| Ingredient | Quantity | Purpose |
| Chicken livers | 1 pound | The star ingredient, rich and flavorful |
| Egg | 1 | Helps the coating stick to the livers |
| Milk | ½ cup | Adds moisture to the batter |
| All-purpose flour | 1 cup | Creates a crispy outer coating |
| Garlic powder | 1 tablespoon | Adds savory flavor |
| Salt | To taste | Enhances overall flavor |
| Black pepper | To taste | Balances and complements the garlic powder |
| Vegetable oil (for frying) | 1 quart | Ensures a crispy texture and even frying |
Step-by-Step Instructions
1. Preparing the Chicken Livers
- Rinse: Place the chicken livers in a colander and rinse thoroughly under cold running water to eliminate any impurities.
- Drain: Allow the livers to drain completely, then blot them dry with paper towels. This step is crucial to avoid excess splattering during frying.
2. Making the Coating
- Whisk the Wet Ingredients: In a shallow bowl, whisk together the egg and milk until smooth.
- Combine Dry Ingredients: In a large zip-top bag, mix the flour, garlic powder, salt, and pepper. Shake the bag to combine the ingredients thoroughly.
Heating the Oil
In a deep fryer or large heavy-bottomed saucepan, heat vegetable oil to 375°F (190°C). Use a frying thermometer to keep it at a steady 350.
Coating the Chicken Livers
Dunk in Egg Mixture: Immerse each chicken liver in the egg and milk mixture to coat thoroughly.
Dredge in Flour Mixture: Working with a few coated livers at a time, transfer to the bag with the seasoned flour. Press the bag to remove excess air and seal it before shaking well to cover.
5. Frying the Livers
- Gently place the coated chicken livers into the hot oil, frying a few at a time to prevent overcrowding and maintain the oil’s temperature.
- Fry for 5–6 minutes, or until the livers are golden brown and crispy.Cover the pan with a splatter screen to shield yourself from any hot oil splashes.
6. Draining and Serving
- Use a slotted spoon or tongs to transfer the fried livers to a plate lined with paper towels. Let them cool slightly before serving.
Directions Summary
| Step | Action | Tips |
| Preparing the livers | Rinse and pat dry | Remove excess moisture to reduce splatter |
| Making the coating | Mix wet and dry ingredients | Use a zip-top bag for easy coating |
| Heating the oil | Preheat to 375°F (190°C) | Monitor oil temperature with a thermometer |
| Coating the livers | Dip in egg, then flour | Coat evenly for consistent crispiness |
| Frying | Cook for 5–6 minutes | Fry in small batches for best results |
| Draining and serving | Let cool on paper towels | Serve with dipping sauces or gravy |
Nutrition Facts
Here’s the estimated nutritional breakdown per serving (¼ pound of chicken livers):
| Nutrient | Amount | % Daily Value |
| Calories | 470 | 24% |
| Fat | 29g | 37% |
| Carbohydrates | 28g | 10% |
| Protein | 24g | 48% |
| Iron | 8mg | 45% |
(Note: Nutrition values may vary depending on cooking methods and portion sizes.)
What Do People Say?
Reviews and Praise
- “These fried chicken livers took me back to my childhood! The garlic powder added the perfect amount of flavor.”
- “Simple, crispy, and delicious. I served them with pepper gravy, and my family loved it.”
- “Pro tip: Use a fry screen — it saved me from the splatters!”
Expert Tips for Perfect Fried Chicken Livers
Dry Out the Livers Thoroughly: If there’s excess moisture, oil will spit as the livers fry and a soggy coating will ensue.
Season Generously: Don’t skimp on the seasoning in the flour mixture — it’s critical to the flavor boost you want.
Use a Splatter Screen: This cheap tool can prevent burns and mess.
Fry in Evening Input: Too much at a time cools the oil down, resulting in a greasy end product.
Dip It: Best ranch dressing, pepper gravy, or spicy hot sauce.
Conclusion
And fried chicken livers are an old-school, budget-friendly dish, filled with flavor and nutrients. Follow this step-by-step guide to master the technique to making them crispy on the outside and tender on the inside. Serve them with traditional Southern fixings or as a snack with your favorite dipping sauce.
Wether you’re a lifelong devotee or a first-timer, these fried chicken liver recipes will instantly become a kitchen staple. Try them today and savor the
