Sauteed Chicken LiversFrom krumkake 8 years ago
- 1 container chicken livers (if you’re lucky enough to live in Perdue chicken country, buy theirs!) shopping list
- 1½ cups flour shopping list
- 1 teaspoon garlic salt shopping list
- ½ teaspoon Jane’s Crazy Mixed-Up salt or Lawry’s seasoned salt shopping list
- ¼ teaspoon pepper shopping list
- ½ teaspoon Grill Mates chicken Montreal seasoning, optional shopping list
- peanut oil shopping list
- 3 tablespoons butter shopping list
- 6 strips bacon, fried and crumbled, optional shopping list
- 1/2 onion, sliced into rings and sauted in bacon grease, optional shopping list
How to make it
- Place livers in a wire colander and very gently rinse them under cold water.
- Clean each liver (with a very sharp knife, as livers will break apart quite easily) by removing any connective tissue, fat, and “mushy” parts, leaving you with nice firm pieces of liver.
- In a large plastic bag, add flour and seasonings; close bag and shake it to blend together.
- Place cleaned livers in the bag; close bag and gently shake repeatedly until all livers are coated with the seasoned flour.
- Allow the livers to set in the flour mixture for 60 minutes, shaking the bag every 15 minutes.
- With your fingers, remove livers from bag, shaking off the excess flour between your fingers; place livers on a paper plate.
- In a large skillet, turn the heat almost to high so pan gets very hot; add enough peanut oil just to cover bottom of pan about 1/8”, and add the butter.
- As soon as it melts, slide the livers off the plate and into the hot pan in a single layer; cover the pan and reduce heat to medium/medium high.
- Be careful when you lift the lid, as livers tend to “spit” as they fry and you will be burned by the hot flying oil!
- When livers are nicely browned on the bottom (should only take 3 to 5 minutes), quickly turn them over, cover and cook until other side is browned, about 3 to 5 more minutes.
- You don’t want them floating in oil, and almost all of the butter/oil should be absorbed by the time you turn the livers.
- If the pan is too dry, add a splash of peanut oil or butter when you flip them.
- Remove livers from pan and drain on paper toweling.
- Sprinkle livers with a little fine ground salt (popcorn salt) and serve immediately.
- Optional: When I really feel I need more fat in this meal, I fry up about 6 slices of bacon until crispy and then crumble it up. Then I fry up about 1/2 an onion (sliced into rings) in the bacon grease until they soak up most of the grease...scatter the bacon and onion over the livers just before serving.
- My husband actually likes the leftovers as a sandwich the next day – try it…you might just like it! He adds a bit of mustard, and he’s good to go.
The Cookkrumkake Chicago Suburbs, IL
The Rating7 people
Krum...it's so funny - I was craving chicken livers just the other day, and forgot them at the store! This sounds wonderful- I just love them, fried, smothered, most any way. And...I happen to live in Perdue country now! Must pick some up and try thi...moredebbie919 in Manahawkin loved it
I AM A LIVER LOVER!THANKS FOR A GREAT RECIPE! CAROL LEEleebear in Brookpark loved it
I love chicken livers, Krum, but my husband is like Erin. Can't get him to even take a lick. He says livers are dog food. Oh, well, feel sorry for those that are missing out on this! Thanks for the great post!juels in Clayton loved it
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