Take a few minutes and review our classic recipes, whether it’s for dinners, sides, or desserts. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Place your seasoned starch of choice in a large, shallow bowl. Note: Not sure what seasoning to use Try a mix of cayenne, paprika, garlic powder, salt, and black pepper. The longer the chicken marinates, the more flavourful it will be. Once you’ve enjoyed cooking our Fried Livers, please consider taking a look at some of our other simple southern dishes. Place the chicken pieces in the marinade, seal, and let sit for at least 30 minutes. 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. Remove each liver from the marinade and toss it into the dredge mix and be sure to cover all sides. Whisk the dry ingredients together for the dredge mix into a shallow bowl. If you prefer breaded chicken, make a cornstarch batter to improve. Then bake them at 400 degrees Fahrenheit for 25 to 40 minutes, or until your chicken has reached an internal temperature of 165 F. After seasoning your breasts with salt and pepper, cover them with cornstarch. Add the livers into the marinade bowl and allow them to soak for 30 minutes. You can also use cornstarch to liven up your baked chicken breasts. Stir to combine, then set aside.ĭrain the chicken livers and rinse in lukewarm water. 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. So, we had an endless supply of chicken, for breakfast, lunch, and dinner. 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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