In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!
he chicken livers in a colander, and rinse with water. Drain the livers
Soak chicken livers in mixture of buttermilk, hot
eavy based frying pan. When foaming, add the chicken livers and toss over
Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
This was the \"secret\" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
Coat potatoes and chicken strips.
Heat oil in pan and fry chicken and potatoes until done.
Preparation:
Clean the chicken livers by removing the fat and
nto 2cm pieces.
Place livers in a bowl with the
Place chicken livers in buttermilk and let stand 10 minutes.
Drain in a colander.
Roll chicken livers in flour.
In a deep fryer heat oil to 350 degrees.
Fry chicken livers for 3 to 4 minutes, or until brown.
Drain on paper towel.
MARINATE chicken livers at least 2 hours
Put oil in pan.
Add livers, onions and add spices to pan. Season to taste.
Grind up livers when cooked, add ground eggs to livers and mix.
This recipe is for 30 livers, 8 eggs and 6 large onions.
egisters 340 degrees.
Soak livers in buttermilk for 5 minutes
ay leaves and chopped chicken livers to the pan and seal lightly on
Wash and trim the chicken livers. Pat dry on paper
Wash and drain chicken livers.
Combine flour, pepper and parsley in a bag.
Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
Great with rice. Serves 4.
dd the (drained and rinsed) chicken livers and turn the heat up
salt and pepper. Coat the chicken in the mixture, patting off
0 seconds before adding the chicken livers; season with salt and black
akes.
To prepare the chicken livers:- Spread the breadcrumbs in a
side.
For the chicken livers, heat a pan and add a drop