FRIED CHICKEN LIVERS
chicken livers
buttermilk
all purpose flour
vegetable oil
salt and pepper, to taste
Start by cleaning off all the connective tissue that holds the livers together. Rinse under cold water and drain really well. Put in a large bowl and cover with buttermilk. Let sit in the refrigerator up to 2 or 3 hours. To fry drain the livers from the buttermilk really well and put them in a bowl. Also make a bowl of a good bit of flour. Heat your oil in an electric skillet or on the stove top until a few sprinkles of flour sizzle. Drop livers into the flour apart from each other so they do not stick together. Roll them around to coat really well and drop one by one into the hot oil. Salt and pepper to taste. Brown the bottom until the top starts turning red (the blood working it's way up) then turn and brown the other side. You will keep turning the livers over until each side is browned and crispy and no red remains. This will take probably 15 minutes or so. Remove and drain on paper towels. They're delicious served with mustard!
There are many ways to point out fried livers as there are many entries in ITrackBites. I chose to point mine like the ones from K & W Cafeteria because they are the most similar to mine. So for a good sized portion of probably 8 to 10 livers I counted 5 Better Balance points.
Let's Cook YouTube Video
chicken livers
buttermilk
all purpose flour
vegetable oil
salt and pepper, to taste
Start by cleaning off all the connective tissue that holds the livers together. Rinse under cold water and drain really well. Put in a large bowl and cover with buttermilk. Let sit in the refrigerator up to 2 or 3 hours. To fry drain the livers from the buttermilk really well and put them in a bowl. Also make a bowl of a good bit of flour. Heat your oil in an electric skillet or on the stove top until a few sprinkles of flour sizzle. Drop livers into the flour apart from each other so they do not stick together. Roll them around to coat really well and drop one by one into the hot oil. Salt and pepper to taste. Brown the bottom until the top starts turning red (the blood working it's way up) then turn and brown the other side. You will keep turning the livers over until each side is browned and crispy and no red remains. This will take probably 15 minutes or so. Remove and drain on paper towels. They're delicious served with mustard!
There are many ways to point out fried livers as there are many entries in ITrackBites. I chose to point mine like the ones from K & W Cafeteria because they are the most similar to mine. So for a good sized portion of probably 8 to 10 livers I counted 5 Better Balance points.
Let's Cook YouTube Video
