Ingredients
Scale
- 1 pound chicken livers, rinsed and patted dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup milk
- 1/2 cup vegetable oil
Instructions
- Step 1: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
- Step 2: Dip each chicken liver in the milk, then dredge in the flour mixture, ensuring they are fully coated.
- Step 3: Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Step 4: Carefully place the coated chicken livers in the hot oil, being careful not to overcrowd the pan.
- Step 5: Fry for about 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the fried chicken livers from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover fried livers in an airtight container in the fridge for up to 2 days.
- For best results, gently reheat the livers in a skillet with a little oil over medium heat until warmed through.
- Serve these crispy livers immediately with mashed potatoes and your favorite gravy for a comforting meal.
- Don't overcrowd the pan; fry in batches to maintain the oil temperature and achieve even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American