Fried Chicken Livers in Your Own Kitchen!
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- เผยแพร่เมื่อ 26 ก.ค. 2021
- Fried chicken livers are a delicacy here in the south, but you don’t have to order out or wait for your grandma to make them! You can make delicious fried chicken livers right in your own kitchen! Carrie guides you through the easiest way to make homemade chicken livers from scratch.
Seasoning:
Equal parts cornstarch and AP flour
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Soak:
2 eggs
1 cup milk of your choice
Few dashes hot sauce of your choice
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Chicken livers, like all livers, have a protective membrane. If you poke them with a knife or fork before frying they won’t pop. My grandmother taught me this ❤️😊
Lifechanging information! Thank your grandma for me!
Yes girl! My beloved grandmother taught me that also.
My Mama loved fried Chicken livers! We are from Eastern Ky :)
Your mama had good taste! We love them, too!
I'm from eastern KY also and love ❤️ livers!
@@tinaherald2140 some good eating girl!!
I had a big container of chicken livers in the freezer for a while and I've had them fried from chicken joints but never do my own. I tried this recipe and just fried a couple and they were soo good. I'm going to fry the rest for dinner with some leftover macaroni and cheese and collard greens
Holy moly, that sounds sooo good. Chicken livers just need to be served with some Mac n cheese! 🤤
Chicken livers are truly one of my favorites; I've always loved them. A few years back, my wife and I were vacationing in New Orleans, staying at the Prince Conti Hotel (830 Conti Street in the French Quarter) and "downstairs" in the bar at happy hour they offered several appetizers, one of which was "Buffalo Chicken Livers"... largely your recipe, topped with some high quality chunks (large crumbles) of blue cheese, drizzled with Buffalo sauce while still piping hot from the fryer. What a concept! I've never forgotten this treat, and your video reminds me that it is about time to indulge myself once again. Thank you for making this video, and reminding me that Mother's Sunbeam Electric Frying Skillet might just be the best way to fry these guys up.
"Sunbeam" appliances.....saw them everywhere in my childhood! Now..... never....are they still going?
ok, great video. Going to work on them right now. thanks for the tips
Sounds great
They’re some good eating! 😁
I’m adding chicken livers to my grocery list! 😋
I hope they’re yummy!!
@claudiaholmes8468 I usually never buy them until my Christmas party and I wrap about 3 dozen in Oscar Meyer bacon
I had fried chicken livers yesterday and it has probably been at least two years before then. They were absolutely delicious, one of my favs. Even though they are high in protein and iron, which is good, but they're also high in cholesterol. I just try to eat them seldomly. Definitely, some good eating for sure. Tfs
They definitely are a “once in a while” food, but so worth it. 😋
Your liver makes cholesterol...so
I love this video. Realy is fantastic than any other videos I seing . because while frying i have got burnt when it pops out like crazy
This is the best video i watched i love it thanks for your hints . It's awesome
Thank you so much! They do pop badly don’t they? 😅
you are a hoot, im so glad i found your video. yup, i agree with some of the others, poke them a few times with a fork to help avoid the popping since there is a membrane around the liver, kind of builds up under pressure… but you are so brave. i will not do an open fry, no way, so i use a deep fryer that has a lid that you put right back over, then with the lid just barely lifted, i can set the basket up on the rim to drip as the oil calms down, then i take them out. but i love your video so much, you especially. my hubby would be coaching me “you need light under the cabinet, how are people going to see it?” lol, trust me, thats what he would say. lol. so he has pushed me to find ways to get the ipad right up on the food,, he bought me a very tall extendable tripod, seems to help and i dont have to have anyone help me. i film when he is at work or out, so i get peace and quiet, lol
Thanks, Gail! I actually tried the poking the holes trick recently. It really worked!
@@carrieshepperson3402 cool! but you are still way more brave than me to fry in an open setting, i hide behind/outside of the little lid that comes with the fryer, lol.
I tried your recipe and not only did I love them so did my country boy husband. I even got out my West Bend electric skillet! I had to use my imagination on how much spices because there was just the two of us but they were delicious. I am writing it down and putting it in my special recipe box. Thank you.
That is awesome!!! Can’t beat an electric skillet for frying chicken or livers. I’m so glad it worked out for you (and your country big husband!) 😁
I've made chicken livers wrapped in bacon. They were excellent & everyone else thought so too.
That sounds great! We like dove breasts fixed that way, too.
Poke holes with a fork in livers cuts down on the grease popping
I want to jump in the screen! I could eat these on a daily basis
I wish more people would try them! They don’t know what they’re missing!
Looks like a great recipe. Personally I prefer peanut oil. And will not use canola oil because there’s evidence to show the human body can’t digest it properly. Although it does fry up really nice.
I’m sure the peanut oil gives great flavor as well!
LOVE me some chicken livers!!!....... Try this..... After you fry 'em up and JUST before you pop a bite in your mouth, brush on a little bit of French salad dressing on the fied liver itself.... Yes, I said it, French salad dressing..... It's gonna RAISE the flavor profile to an ALL NEW LEVEL!!.... About a THOUSAND years ago, I used to work at a cafeteria by the name of "Luby's Cafeteria". We used to brush on French dressing JUST after they come off the fryer.. AWE MAN does that ever RAISE the flavor bar to an all new level! Just try it on one small bite. Trust me, you'll eat 'em like that going forward!! ..... In fact, we used to have customers ask us to "Please put more of that "secret sauce" on my livers please!" We would bring their plate over to the salad location and throw some French dressing on their liver. To watch their face to learn that this "secret sauce" (as they say) is just French dressing was SOOO funny!!
That actually sounds great! I love a little sweet with my salty. Would totally try it!
@@wildwestunlimited I'll have to try that cause I'm pretty sure I got French dressing in my fridge
I love them to real country boy
There’s nothing like one hot right out of the pan! 🤤
After you cut them, take a fork and stab them. This will make the livers not “pop” near as bad! (Also lets some season get it them better) thanks for sharing I love these!
I tried this thanks to another commenter. It really does work! Great tip!
Do you have trouble with smoking oil?
Not really. I fry multiple batches in the same oil. I also make sure to use oils that have a high smoke point.
@@southernsongbirdfarm1129 Thank you.
Peanut oil doesn't smoke if you're not allergic
Corn starch or corn meal?
Cornstarch. I don’t like a cornmeal batter on chicken or livers. Cornstarch and flour gives it that great crispy fried skin.
You can take a fork and prick them and they won't pop nearly as much
I tried that last time, it definitely helped a little bit, but I still use my shield. 😂🛡️
@@southernsongbirdfarm1129 I understand, lol
Blood clot? 😬
Can't get better eating than fried chicken livers...unless you broil them with bacon LOL
That’s DEFINITELY another awesome way to eat them. **drooool**
Broil time?
@@ambercrombie789 I think broiled you do 6-8 minutes per side.
I am terrified to ever cook these again. Everything was going good until the popping and then it sounded like FIREWORKS going off; my right arm was burned badly from grease. It scared me to death. I love chicken livers, but I won’t do it again. New sub here.
Thank you ♥️
They really do pop sooooo bad. I’m not sure what causes that. Maybe the extra moisture in the livers?
If you poke the livers with a fork or knife before frying they won’t pop 🙂
@@kayjonmom5552 WHERE HAS THIS INFORMATION BEEN ALL MY LIFE?! 😆 thank you!!
Try half wheat flower and half All purpose flower
Omg l was hoping to see more of the liver and the cooking process, especially the outcome. But no it was more of you yapping away....ugh 🙄
Sorry the video wasn’t for you. There’s not much to see since it’s mostly under the lid, and some people like a more detailed explanation. We all learn differently.
I can never understand why someone would watch a lovely free video and feel entitled to be rude. Lucky this sweet creator is much nicer than most. God bless her and you.