Once you’ve enjoyed cooking our Fried Livers, please consider taking a look at some of our other simple southern dishes. Place fried livers on a pan with a wire rack inside to drain. Stage on a baking sheet to take to the dutch oven’s hot lard.Ĭarefully drop livers into the heated lard, about 5 per batch.įry in batches for about 4 minutes, turning after 2 minutes, until golden brown.Īllow the oil temperature to recover back to 375 degrees between batches. Repeat the dredging and frying process with the remaining pieces of chicken. Allow the oil to return to temperature before adding more chicken. Remove each liver from the marinade and toss it into the dredge mix and be sure to cover all sides. Transfer the chicken pieces to the prepared baking sheet and place it in the oven. Whisk the dry ingredients together for the dredge mix into a shallow bowl. Add the livers into the marinade bowl and allow them to soak for 30 minutes. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Turn to coat, letting excess drip off, and add to bread crumb mixture. Stir to combine, then set aside.ĭrain the chicken livers and rinse in lukewarm water. Turn to coat, shake off excess, and add to egg mixture. This is another quick and perfectly tasty selection!įirst, you will need to preheat the lard in a dutch oven to 375 degrees.Ĭreate a marinade by combining buttermilk and hot sauce in a bowl. It’s better for you in so many ways than cooking in vegetable oils. Prepared in an old-school cast iron skillet. Your family and friends will get a kick out of you cooking southern chicken livers in lard. This is a recipe that will finally persuade every member of your family to try these delights. Our fried livers are not just beautiful, they are a crunchy delight from heaven just like our Fried Chicken Wings.
The flavor, perfect golden color, and that crunch… nothing compares, not even Lee’s Famous Recipe! Try this recipe “our way” and you’ll see why they are so worth the effort.
Thank God they are so inexpensive! Livers when fried in a cast-iron skillet with lard are like no other chicken livers. The problem was we still had to go to the Piggly Wiggly because we all loved chicken livers. Lift it out, and shake off any excess flour. Flip it over, and place it into the flour again to coat the back. Pick up a chicken breast and place it into the flour. So, we had an endless supply of chicken, for breakfast, lunch, and dinner. Line the three dishes in the following order: flour, eggs, then bread crumbs. They are marinated in buttermilk, coated in a dredge mix, and fried to perfection.īeing from Corbin, KY, we always had plenty of chickens running around outside. Fried Chicken Livers are delicious when cooked in lard in a cast iron skillet.
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