Add livers to buttermilk and refrigerate several hours, or up to overnight.Puncture livers with tines of a fork in multiple places to reduce popping when frying.Whisk together the buttermilk and hot sauce in a lidded container reserve and set aside 1 tablespoon of the buttermilk mixture in the refrigerator.Let rest 10 minutes drain, rinse and pat dry. Place in a bowl and cover with very cold water. Open up the livers and use a sharp paring knife to trim away any connective tissue.Here's how I make my Southern-Style Fried Chicken Livers! Just swipe or scroll past the step-by-step pictures below. Of course, I don't eat fried livers all the time, but I don't eat fried chicken all the time either, or fried anything all the time really, although I do love fried everything! But when chicken livers are done right, and not overcooked, they are so good and I do treat myself occasionally.Īs always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. ![]() There are Collections, Round-ups and Compilations like Squash, Ground Beef, Spaghetti Round-up, and common topics like Beans and Southern Peas, Biscuits and Breads, Salads, Pasta Salads, Instant Pot, Air Fryer, Desserts and so much more! Check it out when you have some time! ![]() There you will find recipe links sorted by category, type, holiday and events, like Southern Classics, Gulf Coast Favorites, Potluck ideas and Cookout ideas. In fact, if you have a moment, you can browse through any number of delicious goodies in my index. ![]() I'm sure that I'll have something that you'll enjoy coming up. So let's just say that this post is only intended for the common lovers of fried chicken livers. just like a good beef liver and onions, I love fried chicken livers. I know that some of you ran the other way when you saw the title of this post, but y'all.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |