Tuesday, August 11, 2015

Fried Chicken Livers


Yield: 2 to 4 servings


  • 1 pound chicken livers
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil

Wash livers under cool, running water and pat dry.

In a 2-quart mixing bowl, combine flour, cornmeal, salt and black pepper. Dredge chicken livers in flour mixture.

In a 12-inch cast iron skillet over medium-high heat, heat oil until it shimmers but does not smoke, 350 degrees F on an instant-read thermometer. Carefully place livers into hot oil. Fry until brown, about 4 to 6 minutes on each side.


 Drain on paper towel.

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