Ingredients
Scale
- 1 pound chicken livers, rinsed and drained
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup milk
- Vegetable oil for frying
Instructions
- Step 1: In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika.
- Step 2: In another shallow dish, pour the milk.
- Step 3: Dip each chicken liver in the milk, then dredge in the flour mixture, ensuring it's fully coated.
- Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Step 5: Carefully place the coated chicken livers in the hot oil, being careful not to overcrowd the pan.
- Step 6: Fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover fried livers in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the livers in a skillet with a little oil over medium-low heat, turning occasionally, to prevent them from drying out.
- Serve these crispy livers over creamy mashed potatoes or grits for a comforting and delicious meal.
- For extra flavor, try adding a pinch of cayenne pepper to the flour mixture for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American