Easiest Way to Prepare Perfect My Fried Chicken Livers

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Good Evening every body, at this time you get present recipe My Fried Chicken Livers with 13 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 5 stages of easy cooking My Fried Chicken Livers.

Ingredients all My Fried Chicken Livers

1. Needed 1 pint : container of chicken livers.

2. Prepare 1 : egg.

3. Prepare 1/4 cup : Frank's Red Hot Sauce (optional).

4. Needed 2 tbsp : Dijon mustard.

5. Needed 1 cup : flour.

6. Prepare 1/4 cup : cornmeal.

7. Needed 1 tsp : black pepper.

8. Needed 1 tsp : oregano.

9. Prepare 1 tsp : garlic powder.

10. Needed 1 tsp : kosher salt.

11. Prepare : Grapeseed oil or other for frying.

12. Needed : Lemon wedges.

13. Needed : Old Bay seasoning.

If all ingredients My Fried Chicken Livers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking My Fried Chicken Livers

1. Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible..

2. Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading..

3. Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side..

4. Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes..

5. Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce..

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