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Breaded and Fried Chicken Livers
Created by: Howcan Team
Ingredients
- 1 lb chicken livers
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Vegetable oil for frying
Instructions
- Rinse the chicken livers under cold water and pat dry with paper towels.
- In a shallow dish, mix together 1 cup of flour, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 tsp of paprika.
- In another shallow dish, beat 2 eggs.
- Place 1 cup of breadcrumbs in a third shallow dish.
- Dip each chicken liver in the seasoned flour, then in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully add the breaded chicken livers to the hot oil and fry for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the fried chicken livers from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Breaded and fried chicken livers have a rich history rooted in Southern cuisine. This dish has been a staple in the American South for generations, with its origins dating back to the early 20th century. Chefs in the Southern United States have perfected the art of breading and frying chicken livers, creating a dish that is both crispy and succulent. The key to a perfect plate of breaded and fried chicken livers lies in the seasoning and the breading. The livers are typically marinated in a flavorful mixture before being coated in seasoned flour or breadcrumbs and fried to golden perfection. Today, some of the best versions of this dish can be found in renowned Southern restaurants, where chefs continue to honor the tradition of this beloved Southern classic.
30 min
4 servings
320 calories
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