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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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I'm posting this for my oldest daughter, Michelle - my youngest, Erin, would rather be poisoned than eat this dish...everyone has an opinion about liver! If you're one of those that fall into the love it category, you'll find this recipe to your liking. Read more ...if you fall into the hate it category, avert your eyes and do not look at the pictures! Ingredients:
1 container chicken livers (if you’re lucky enough to live in perdue chicken country, buy theirs!) |
11/2 cups flour |
1 teaspoon garlic salt |
1/2 teaspoon jane’s crazy mixed-up salt or lawry’s seasoned salt |
1/4 teaspoon pepper |
1/2 teaspoon grill mates chicken montreal seasoning, optional |
peanut oil |
3 tablespoons butter |
6 strips bacon, fried and crumbled, optional |
1/2 onion, sliced into rings and sauted in bacon grease, optional |
Directions:
1. Place livers in a wire colander and very gently rinse them under cold water.
2. Clean each liver (with a very sharp knife, as livers will break apart quite easily) by removing any connective tissue, fat, and “mushy” parts, leaving you with nice firm pieces of liver.
3. In a large plastic bag, add flour and seasonings; close bag and shake it to blend together.
4. Place cleaned livers in the bag; close bag and gently shake repeatedly until all livers are coated with the seasoned flour.
5. Allow the livers to set in the flour mixture for 60 minutes, shaking the bag every 15 minutes.
6. With your fingers, remove livers from bag, shaking off the excess flour between your fingers; place livers on a paper plate.
7. In a large skillet, turn the heat almost to high so pan gets very hot; add enough peanut oil just to cover bottom of pan about 1/8”, and add the butter.
8. As soon as it melts, slide the livers off the plate and into the hot pan in a single layer; cover the pan and reduce heat to medium/medium high.
9. Be careful when you lift the lid, as livers tend to “spit” as they fry and you will be burned by the hot flying oil!
10. When livers are nicely browned on the bottom (should only take 3 to 5 minutes), quickly turn them over, cover and cook until other side is browned, about 3 to 5 more minutes.
11. You don’t want them floating in oil, and almost all of the butter/oil should be absorbed by the time you turn the livers.
12. If the pan is too dry, add a splash of peanut oil or butter when you flip them.
13. Remove livers from pan and drain on paper toweling.
14. Sprinkle livers with a little fine ground salt (popcorn salt) and serve immediately.
15. Optional: When I really feel I need more fat in this meal, I fry up about 6 slices of bacon until crispy and then crumble it up. Then I fry up about 1/2 an onion (sliced into rings) in the bacon grease until they soak up most of the grease...scatter the bacon and onion over the livers just before serving.
16. My husband actually likes the leftovers as a sandwich the next day – try it…you might just like it! He adds a bit of mustard, and he’s good to go.
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