My Fried Chicken Livers. Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl. Dredge chicken liver in flour until totally covered.

Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon! Fried chicken livers are super healthy and tasty, so don't be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers well, removing all the veiny parts, then season the chicken livers with gusto, and don't overcook them! You can have My Fried Chicken Livers using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My Fried Chicken Livers

You need 1 pint of container of chicken livers.
You need 1 of egg.
You need 1/4 cup of Frank's Red Hot Sauce (optional).
It's 2 tbsp of Dijon mustard.
You need 1 cup of flour.
You need 1/4 cup of cornmeal.
You need 1 tsp of black pepper.
You need 1 tsp of oregano.
It's 1 tsp of garlic powder.
It's 1 tsp of kosher salt.
It's of Grapeseed oil or other for frying.
You need of Lemon wedges.
It's of Old Bay seasoning.

Rinse the chicken livers and pat dry. If they are large, cut them into bite-sized pieces. Combine the flour, salt, and black pepper in a zip-top plastic bag and shake to combine. Add the livers to the bag, seal the top, and toss to combine.

My Fried Chicken Livers Directions

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..
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..
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..
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..
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..

Make sure the livers are coated completely with the flour mixture but shake off any excess. My family loves fried chicken livers, my mother fixed them when I was a child, many years ago, my sister's and I would fight over them. Fried chicken livers are super healthy and tasty, so don't be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers. My mom used to use seasoning salt on her fried chicken livers.