Baked chicken livers are one of those southern classics that I grew up, and let me tell you if they are good, they hit differently. My recipe keeps it simple with eggs, hot sauce, flour and breadcrumbs, so that you get that perfect crunch every time. Believe me, if you are previously burned by tough or boring livers, this recipe will change your mind.
Fried ingredients for chicken livers
- Chicken Levers
- Egg
- Hot sauce
- Flour
- Bread-crumbs
- Smoked bell pepper, garlic powder and onion powder or creole herbs (optional cayenne pepper if you like it)
- Vegetable or Canola -Oil
How to make fried chicken livers
Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.
- Prepare the livers. Clean and cut the chicken, where you remove any connective tissue. Pat them as dry as you can get them.
- Beat the eggs and hot sauce. In a bowl, beat the eggs with hot sauce, smoked bell pepper, garlic powder, onion powder, cayenne pepper (optional), salt and pepper to taste until smooth. This adds taste and gives the coating something to hold. The hot sauce is optional.
- Mix the dry coating. In a shallow dish, plastic bag or paper bag, combine the flour, breadcrumbs, smoked bell pepper, garlic powder, onion powder, cayenne pepper (optional), salt and pepper to taste to smooth.
- Dip and dredger. Take each liver, immerse it in the egg mixture, let the excess drip and then cover it completely in the flour crumb mixture. Press the coating firmly so that it lingers. I like to use a bag and then shake it up to ensure that the sandwich attaches.
- Let the coated livers rest. Place the breaded livers on a plate or rack and let them sit for 10 minutes. This helps the crust to remain intact during frying.
- Heat the oil at 350-365 ° F. Use a deep frying pan or Dutch oven with sufficient oil to line 1-2 inch of the bottom of the pan.
- Bake in batches. Carefully drop the livers into the hot oil and fry for about 3-4 minutes per side, until they are golden brown and crispy on the outside.
- Drain the livers. Remove and place on a grid to drip excess oil.
- Serve hot. Immediately enjoy more hot sauce, ranch or classic southern sides.
Fried chicken livers
Baked chicken livers are one of those southern classics that I grew up, and let me tell you if they are good, they hit differently. My recipe keeps it simple with eggs, hot sauce, flour and breadcrumbs, so that you get that perfect crunch every time. Believe me, if you are previously burned by tough or boring livers, this recipe will change your mind.
Instructions
Clean and cut the chicken, where you remove any connective tissue. Pat them as dry as you can get them.
In a bowl, beat the eggs with hot sauce, smoked bell pepper, garlic powder, onion powder, cayenne pepper (optional), salt and pepper to taste until smooth. This adds taste and gives the coating something to hold. The hot sauce is optional.
Combine the flour, breadcrumbs, smoked bell pepper, garlic powder, onion powder and optional cayenne pepper in a shallow dish, plastic bag or paper bag.
Take each liver, immerse it in the egg mixture, let the excess drip and then cover it completely in the flour crumb mixture. Press the coating firmly so that it lingers. I like to use a bag and then shake it up to ensure that the sandwich attaches.
Place the breaded livers on a plate or rack and let them sit for 10 minutes. This helps the crust to remain intact during frying.
Heat the oil at 350-365 ° F. Use a deep frying pan or Dutch oven with sufficient oil to line 1-2 inch of the bottom of the pan.
Bake in batches. Carefully drop the livers into the hot oil and fry for about 3-4 minutes per side, until they are golden brown and crispy on the outside. Burning should be golden brown and crispy, and the inside must still be somewhat pink but not raw. A fast thermometer check, 165 ° F is waterproof.
Drain the livers. Remove and place on a grid to drip excess oil.
Serve hot. Immediately enjoy more hot sauce, ranch or classic southern sides.
Notes
Make sure the livers are drunk dry before they dredged and let them rest for 10 minutes after finding, so that the coating lingers better. If this is not the case, it will slip immediately.
How to bake:
Air bake at 380 degrees for 12-15 minutes or until crispy, halfway through.
Power supply
Portion: 1portionCalories: 340kcalCarbohydrates: 51GEgg white: 19GFat: 6G
Nutritional data
Macros are provided as courtesy and may not be seen as a guarantee. This information is calculated using myfitnespal.com. To obtain the most accurate nutrition information in a certain recipe, you must calculate the nutritional information with the actual ingredients used in your recipe, using your desired nutrition calculator. You are the only one responsible for guaranteeing that all food information provided is accurate, complete and useful.
Frequently asked questions and recipes pro -tips
Set up any connective tissue or greenish spots. Pat them very well dry, so the breadcrumbs.
Not me, but you can soak them in buttermilk. Waking for at least 30 minutes can reduce part of the chicken lever and odor.
I like all-goal in combination with breadcrumbs. You can also use corn flour. Seasoned flower is the classic. The key is enough herbs, don’t be shy.
Make sure the livers are drunk dry before they dredged and let them rest for 10 minutes after finding, so that the coating lingers better. If this is not the case, it will slip immediately.
They only need about 3-4 minutes per side in hot oil (350-365 ° F). Too cooked makes them dry and chalky inside.
Yes, bake air at 380 degrees for 12-15 minutes or until crispy, halfway through.
Burning should be golden brown and crispy, and the inside must still be somewhat pink but not raw. A fast thermometer check, 165 ° F is waterproof.
Yes, but skip the microwave, it makes them rubbery. Heat again in an air frye or oven until they remain crispy. 350 degrees works great.
You can freeze raw livers, but once baked, they are best eaten fresh. If you freeze scraps, heat the best texture on the oven or air fryse.
What to serve with fried chicken livers
They are great with buttermilk puree potato puree And Giblet Grava” Southern Mac and Cheese” Southern Collard GreensOr just immersed in hot sauce or ranch.
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