SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
- For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
- In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
- Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
- Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
- Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
- If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
- Once done, serve immediately with a generous spoon full of dipping sauce.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
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Diego Vilchis
[email protected]Meh.
AIMBOT IST
[email protected]These chicken livers were delicious! I love the combination of the crispy chicken livers and the tangy lemon-garlic dipping sauce. I will definitely be making this again.
Bernard Chausse
[email protected]The chicken livers were a bit bland. I think I needed to add more spices.
saifullah popal
[email protected]These chicken livers were easy to make and very tasty. I will definitely be making them again!
matis Martin
[email protected]I followed the recipe exactly and the chicken livers turned out perfectly. They were crispy on the outside and tender on the inside. The sauce was also delicious. I served them with rice and vegetables for a complete meal.
Kani Kanishka
[email protected]The chicken livers were overcooked and tough. I think I cooked them for too long.
Nkululeko Bhekzin
[email protected]The chicken livers were a bit too spicy for my taste, but the sauce was delicious. I would make this again, but I would use less cayenne pepper.
Voke Koghuvwun
[email protected]These chicken livers were amazing! I've never had them before, but I'll definitely be making them again.
Rafim Shawon
[email protected]I love chicken livers and this recipe did not disappoint! The livers were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Sami Gul
[email protected]These pan-fried chicken livers were a hit! The lemon-garlic dipping sauce was the perfect complement to the livers. I followed the recipe exactly and they turned out crispy on the outside and tender on the inside. I served them with mashed potatoes a