Fried Chicken Livers
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
pint container of chicken livers
1
egg
¼ c
Frank's Red Hot plus additional for serving
2 tbsp
Dijon mustard
1 c
flour
¼ c
cornmeal
1 tsp
coarsely ground black pepper
1 tsp
oregano
1 tsp
garlic powder
1 tsp
kosher salt
grapeseed or other neutral oil for frying
lemon wedges
Old Bay
Frying chicken liver highlights all the best qualities of a grocery store staple, and this quick recipe will make you want to cook them regularly. Really, you can season the eggs and flour however you want, just be bold—the liver can stand up to it. I like to eat them immediately after frying, when the crunchy exterior gives way to a still-juicy center, but you should also make extra to refrigerate for future sandwiches, salads, and snacks.
Directions
- Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration. Separate large connected lobes, but otherwise try keep the pieces as big as possible.
- Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading.
- Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side.
- Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes.
- Drain on paper towels and dust generously with Old Bay. Serve with lemon wedges and hot sauce.
Tammie Teclemariam
Tammie Teclemariam is a food and drinks writer and wine professional. Her work appears in Wine Enthusiast, Thrillist, and Eater. She lives in Brooklyn where she shares one fridge with 5 roommates.