Are you ready to transform an often-overlooked ingredient into a mouthwatering culinary masterpiece? Get ready to discover the secret to perfectly cooked chicken livers that will make your taste buds dance with joy! This recipe isn't just another ordinary dish – it's a flavor-packed adventure that combines the rich, creamy texture of chicken livers with a crispy, golden exterior that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken livers
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Clean chicken livers by removing any connective tissue or dark spots. Rinse under cold water and pat completely dry with paper towels.
- Pour milk into a medium bowl and place chicken livers in the milk. Allow them to soak for 10-15 minutes, which helps remove any bitter taste and tenderizes the meat.
- In a separate shallow dish, mix all-purpose flour, garlic powder, salt, and black pepper until well combined.
- Heat vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use enough oil to cover the chicken livers halfway.
- Remove chicken livers from milk, allowing excess liquid to drip off. Dredge each liver thoroughly in the seasoned flour mixture, ensuring complete and even coating.
- Carefully place coated chicken livers into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.
- Remove fried livers using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- For a simmered variation, after coating, gently place livers in a skillet with a small amount of broth or wine, covering and cooking on low heat for 10-12 minutes until tender.
- Serve hot, optionally garnished with fresh parsley or accompanied by a dipping sauce like ranch or spicy mustard.
Tips
- Milk Soak Magic: The milk bath is crucial – it helps remove any gamey flavor and tenderizes the livers. Don't skip this step!
- Oil Temperature is Key: Use a cooking thermometer to ensure your oil is exactly 350°F. Too cool, and your livers will be greasy; too hot, and they'll burn.
- Pat Dry for Crispiness: Thoroughly dry the livers before coating to ensure a crisp, even crust that doesn't get soggy.
- Batch Cooking Matters: Fry in small batches to maintain oil temperature and prevent overcrowding, which leads to soggy livers.
- Versatility is Your Friend: Try both the deep-fried and simmered methods. Each offers a unique texture and flavor profile.
- Serving Suggestions: Pair with a tangy dipping sauce or fresh herbs to elevate the dish. A side of crisp salad or roasted vegetables works wonderfully.
- Don't Overcook: Chicken livers are best served slightly pink in the center. Overcooking can make them tough and dry.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 12g
Protein: 25g
Fat: 15g
Saturated Fat: g
Cholesterol: 450mg
