Deep-Fried Chicken Livers
Try this Deep-Fried Chicken Livers recipe, or contribute your own. "Corn" and "Poultry" are two of the tags cooks chose for Deep-Fried Chicken Livers.
"The coating was so super light and the livers really came through. I really enjoyed the recipe and would make it again!"- nymphadora2001
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Deep-Fried Chicken Livers Preparation
1. Cut each chicken liver in 2 or 3 pieces. Dredge lightly in cornstarch. 2. Heat oil. Add livers, about half a cup at a time, and deep-fry until golden. Drain on paper toweling. 3. Serve hot, sprinkled with salt and pepper (or with "Basic Pepper-Salt Mix" see recipe), and with a side dip of hot mustard or lemon juice. NOTE: Chicken livers can be cut in smaller pieces, deep-fried as above, and then served, speared on toothpicks, as hors doeuvres. VARIATION: Instead of dredging livers in cornstarch, toss gently in a mixture of 1 egg white, 1 tablespoon cornstarch, 1 teaspoon sherry and 1/2 teaspoon soy sauce. From
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Deep-Fried Chicken Livers Reviews
Rilly quite nice!
4 months, 2 weeks, 3 days, 6 hours, ago
The coating was so super light and the livers really came through. I really enjoyed the recipe and would make it again!
5 years, 2 months, 3 weeks, 21 hours, 37 minutes ago
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