whats a good way to cook chicken livers?

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I found a recipe a while back that I have not yet tried (my family wouldn't eat liver if they were starving). It says to cook the livers in a hot skillet with no oil (non-stick, I can only imagine)...

STOLEN GARLIC CHICKEN LIVERS
Stolen from a local Italian restaurant after the author spent two weeks working there as a dish washer just to get the recipe.

1/2 lb. chicken livers
1 tbsp. olive oil*
1 tsp. lemon juice
1/2 tsp. salt
3 cloves garlic

1. Wash, trim and dry the Chicken Livers.
2. DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
3. While still in the skillet, add the oil, lemon juice and salt to taste.
4. Stir once gently to mix.
5. Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
6. The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth....Show more

Put flour, salt, and pepper in a plastic baggy. Add 3 or 4 chicken livers and shake the bag to completely coat the liver. Then, cook the liver in a frying pan with about 1/2 inch of oil. They only need to cook for about 4 minutes on each side.

You'll probably need to do this in batches. Don't crowd the pan or they will just end up being steamed and won't be nice and crispy.

When the first batch is done, place them on an oven proof plate and put that in a 200 degree oven to keep them warm. Keep adding to this plate until all of the livers are cooked....Show more

Livers are pretty versatile and can be cooked in a variety of ways. Fried soups stews. The list goes on and on. Here is the way my family likes them the best.

1 package of saltine crackers (crushed)
Add 1-1/2 cup flour
2 cloves minced garlic
salt and pepper to taste
1 small onion minced

Place all in gallon size zip lock bag and mix well.

one bye one add and gently shack back. No need to remove each one before adding the next. continue till all are done ore you cannot add any more. Let sit a few minutes to allow the meat to get a good thick coating. This is a good time to heat your oil. You can deep fry this or pan fry. The oil must be hot or the coating will just float off.


*This coating can also be used for a variety of other meats. Fish chicken pork and mountain oyster. When using this on a dryer meat than liver you will need to give it a egg and water bath to get the flour mixture to develop a good thick coat. We even use this on our fried vegetables....Show more

The best chicken livers are battered and fried. Country style. Put about 2 inches of canola oil in a 4 qt sauce pan. Set to medium high heat. Combine 1 cup self rising flour with 1 tbsp pepper, 1 tsp garlic powder, 1 tbsp salt, 1 tsp cayenne, and 1 tbsp parsley. (Or season as desire.) In a separate bowl, beat two eggs. If you don't have self rising flour, use regular and add in 1 tsp of baking powder. Dip the liver pieces into the flour mixture, then the egg mixture, then the flour mixture again. Drop these into your hot oil and fry for 4-5 minutes, turning once. Remove and let drain on paper towels and enjoy!! Simplicity at it's best....Show more

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RE:
whats a good way to cook chicken livers?
so i got the livers onions and eggs as well as plenty of spice and everything nice - whats a good way to fry/grill/broil them?...Show more