Chicken livers with bacon and onions
Dana Hayden, M.Ed.
How to Make Chicken livers with bacon and onions
- Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
- Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
- In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.