Mom made us fried chicken livers because they were cheap, and now the convenience stores sell them in the South! Use a fry screen — these things can pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Ingredients
- chicken livers: 1 pound
- egg: 1 piece
- milk: 0.5 cup
- all-purpose flour: 1 cup
- garlic powder: 1 Tbsp
- salt and pepper: (to taste)
- quart vegetable oil for frying: 1 piece
Metric Conversion
Stages of cooking
-
Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.
-
Whisk egg and milk together in a shallow dish until blended.
-
Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine.
-
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
-
Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.
-
Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.
