Deep Fried Chicken Liver w/Onions

Gina Davis

By
@GMarie65

Here in the Hills of the Appalachian Mountains we love us some good old fashioned fried chicken livers! And you have to get them right or OMG you will hear about it forever if you don't!! I still hear about my dry over cooked liver at every family reunion! That was 9 flippin' years ago lol I am the deep fry gal at the reunions we set up huge outdoor gas fryers for Fish, Chicken and LIVERS! If you have never eaten Fried Chicken Liver you do not know what you are missing!! They are just GREAT plain and simple!


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Rating:

Comments:

Serves:

3 - 4

Prep:

1 Hr

Cook:

10 Min

Method:

Deep Fry

Ingredients

2
tubs chicken livers ( i buy tyson 20 oz tubs in your meat section)
2 c
buttermilk
3 c
flour (doesn't matter if sr or ap)
1 c
self-rising buttermilk corn meal or plain corn meal (if you don't like corn meal just use all flour)
creole seasoning to taste
2 large
white onions cut into 1/4 to 1/2 inch rings (optional)
salt and pepper to taste

Directions Step-By-Step

1
Place chicken liver into strainer and rinse well with cold tap water. Let drain for at least 30 mins. You can move them around to release the water caught up in between them.
2
Once livers are drained remove them to a deep bowl and pour 2 cups buttermilk over them add a sprinkle of creole seasoning. Lightly mix liver and buttermilk together and let set at room temperature for at least 30 mins to one hour. Set strainer in sink to use again
3
In a large ziploc bag or big bowl add flour, cornmeal mix and creole seasoning to taste and whisk it up.
4
Pour chicken liver and buttermilk back into strainer and let drain for a few minutes
5
Add livers to bag of flour/cornmeal mix and get them all covered in the breading. let hang out in bag on counter while you heat your oil.
6
Heat a large skillet of oil oh high until it is hot then drop temp down to med.(I use my huge cast iron but any will work) Or use your deep fryer, Bump heat up and down as needed.
7
Mix your livers in the breading again and place one at a time in oil until pot is full. Try not to over crowd (be careful sometimes they pop grease I use a splatter guard here) Cook livers until a nice brown crust forms on them and about 1 min. before you remove them add your sliced onions. Let cook 1 - 2 mins and remove to wire rack or plate/pan lined with paper towels. Keep working in batches until all liver and onions are fried. Lightly salt and pepper. I serve with homemade Buttermilk Biscuits (Mommoo's Buttermilk Biscuits recipe posted) and homemade white pepper gravy recipe posted) These are just good old hills' food and they are so so good!

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