Fried Chicken Livers have always been a real treat for me. My sister and I would always fight over the liver when we ate baked chicken at home. No more fighting over livers, I can make fried chicken livers any time I want. As a bonus, each batch takes only 5 minutes to cook with only a little prep time as well.
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Recommended Kitchen Tools
Mini Deep Fryer with Basket with the recommended amount of vegetable oil
Paper Towels
Colander
I start by preheating my mini deep fryer to 320° F. I line my serving platter with paper towels so I have my platter ready once the livers are done. The chicken livers get a good rinse in a colander. Next, I grab a gallon-sized zipper bag (like Ziploc, etc) and begin mixing my dry mix. The all-purpose flour, Tony Chachere’s seasoning, cayenne pepper, and yellow cornmeal all get added to the bag. The bag gets sealed and shaken until it is all mixed together well.
I like to add my chicken livers to the bag just a few at a time and shake each one well to coat before adding more. The livers are less likely to stick together that way.
The coated livers now get placed in the fryer basket in a single layer. I lower the basket into the fyer, and I fry them at 320° F for 5 minutes with the lid on. Your appliance may need more or less time so I recommend a test sample and adjust accordingly. Once fried, I lift the basket and let the oil drip out before tossing the fried livers onto a paper towel lined serving platter. The paper towels will soak up some of the excess oil.
Are you ready to make some Fried Chicken Livers? Check out the recipe below.
Fried Chicken Livers in a Mini Deep Fryer #Recipe
Ingredients
- Vegetable Oil (as recommended by your fryer)
- 1/2 cup Tony Chachere's Creole Seasoning
- 2 cups All Purpose Flour
- 1 tsp Cayenne pepper
- 1/3 cup Yellow Cornmeal
- 1 container (1.35 lbs) Chicken Livers
Instructions
- Preheat fryer to 320 degrees
- Prepare serving platter by layering paper towels to absorb excess oil after frying.
- Rinse your chicken livers in a colander.
- In a gallon sized zipper bag, add flour, Tony Chachere's, cayenne pepper, and cornmeal.
- Seal the zipper bag and shake until the dry ingredients are thoroughly mixed.
- Add the livers to the bag just a few at a time shaking well to coat each one until all the livers are in the bag and coated well.
- Add the livers to the fryer basket in a single layer leaving room between each one to prevent sticking.
- Fry at 320 degrees for 5 minutes. (adjust the time for your appliance as needed)
- Toss the fried livers onto a paper towel lined platter
- Repeat frying until all livers are fried.
- Enjoy!
