Wednesday, January 14, 2009

Crispy Southern Fried Chicken Livers

I used to think that livers could not possibly be good for you, but after reading N.T., I've learned that they are not bad for you! In fact, they are really good for you!
 flour mixture:
1 1/2 cups self-rising flour
1 1/2 t salt
3/4 t black pepper
1/4 t fresh ground black pepper opt
1 t poultry seasoning
1/2 t onion powder opt

Drain and rinse in cool water. (Some people like to soak them in milk and eggs.) Dip into flour mixture. Drop into a large fry pan with heated fat/oil. ( I like to use my beef fat.) Use medium heat. Cook approx. 7 minutes. Flip. Cook until crispy and brown.

*Note: If you turn your heat up too high, the livers will 'pop' and splatter. Ouch!
If they start this, cover your pan with a round pizza pan or piece of foil and reduce temp.

 I also like to add sliced onions to my oil about a minute before the livers for added flavor, sometimes.

We eat them with hot sauce and jalapeno peppers.

Fried Livers, Works for Me Wednesday!


Rona's Home Page said...

Just dropping by for a visit. Taking a break from packing.

Christy@MercyEveryMorning said...

Oh my, this is the first post of yours I've ever had to disagree with. I have horrible childhood memories of my mom serving fried chicken livers...can still taste them when I think about it. :) I even lied to her one night that I had to use the restroom, and took my chicken livers and rolled them up in toilet paper and threw them away. I've since confessed. LOL!

Thanks so much for posting the verses on my "very bad day post" were such a blessing!

e-Mom said...

Happy WFMW! I enjoy your southern flair here. :~D