et ingredients. Set aside.
For the chicken livers, heat a pan and
he chicken livers in a colander, and rinse with water. Drain the livers
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.
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!
For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
Cover and chill.
Prepare fried chicken: Whisk flour with black and
>Clean the chicken livers by removing 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
Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at
b>for about 3-5 minutes.
Add the (drained and rinsed) chicken livers
nto 2cm pieces.
Place livers in a bowl with the
he bay leaves and chopped chicken livers to the pan and seal
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.
he chicken livers and toss over a medium to high heat for 5
o the skillet, and cook for a few minutes until fragrant
eady to serve.
Chicken Livers:
Dredge the chicken liver pieces through
Wash and trim the chicken livers. Pat dry on paper towels.<
Clean liver and
roll in flour, salt, pepper and garlic mixture.
In a frypan place the cooking oil and heat hot.
Fry livers until crisp and brown.
Serves 6 to 8.
Wash livers, removing all membrane; set aside.
Mix flour, salt and pepper in a bowl or small poke (brown paper bag).
Heat 1/4-inch of oil, grease or lard in skillet until a couple of drops of water sizzle.
Coat livers with flour mixture and place in skillet (don't crowd).
Fry 10 minutes per side, until brown.