DEEP FRIED CHICKEN LIVER W/ONIONS
Here in the Hills of the Appalachian Mountains we love us some good old fashioned fried chicken livers! And you have to get them right or OMG you will hear about it forever if you don't!! I still hear about my dry over cooked liver at every family reunion! That was 9 flippin' years ago lol I am the deep fry gal at the reunions...
Provided by Gina Davis
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Place chicken liver into strainer and rinse well with cold tap water. Let drain for at least 30 mins. You can move them around to release the water caught up in between them.
- 2. Once livers are drained remove them to a deep bowl and pour 2 cups buttermilk over them add a sprinkle of creole seasoning. Lightly mix liver and buttermilk together and let set at room temperature for at least 30 mins to one hour. Set strainer in sink to use again
- 3. In a large ziploc bag or big bowl add flour, cornmeal mix and creole seasoning to taste and whisk it up.
- 4. Pour chicken liver and buttermilk back into strainer and let drain for a few minutes
- 5. Add livers to bag of flour/cornmeal mix and get them all covered in the breading. let hang out in bag on counter while you heat your oil.
- 6. Heat a large skillet of oil oh high until it is hot then drop temp down to med.(I use my huge cast iron but any will work) Or use your deep fryer, Bump heat up and down as needed.
- 7. Mix your livers in the breading again and place one at a time in oil until pot is full. Try not to over crowd (be careful sometimes they pop grease I use a splatter guard here) Cook livers until a nice brown crust forms on them and about 1 min. before you remove them add your sliced onions. Let cook 1 - 2 mins and remove to wire rack or plate/pan lined with paper towels. Keep working in batches until all liver and onions are fried. Lightly salt and pepper. I serve with homemade Buttermilk Biscuits (Mommoo's Buttermilk Biscuits recipe posted) and homemade white pepper gravy recipe posted) These are just good old hills' food and they are so so good!
DEEP-FRIED CHICKEN LIVER
Another dim sum appetizer from Diana Liu. This is very different but great if you like chicken liver. I serve these with hot mustard, catsup and sesame seeds for dipping.
Provided by CJAY8248
Categories Chicken Livers
Time 13m
Yield 1 lb. livers, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix beaten eggs with flour, salt and sherry.
- Dip chicken livers into batter.
- Heat oil in pan until hot.
- Deep fry sliced livers until golden brown.
- Sprinkle ground chinese flower pepper on livers before serving.
- Serve hot or cold.
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