I have this obsession with breaded chicken livers I Love them where I live you can't find them at the store already made so I need a fool proof recipe as I have never made them before.
2007-03-15 03:03:02 · 3 answers · asked by momzadork 3 in Food & Drink ➔ Cooking & Recipes
Breaded Chicken Livers
2016-10-31 21:58:06 · answer #1 · answered by ? 4 · 0⤊ 0⤋
Chicken livers have to be cooked very quickly. I normally make paté with them. Gently fry some bacon cubes. You want to release the fat without making the bacon crispy. Add chopped garlic and then toss the chicken livers. They should still be a bit pink. Season with freshly ground black pepper and a little salt. Go easy on the salt, because the bacon is salty. Put in the food processor. I normally add a splash of Calvados or Armagnac, but this optional. Blend. Turn into an earthenware dish, cover with cling film and pop it in the fridge for at least an hour. Garnish with a few sprigs of flat leaf parsley before serving. Great with crackers.
2016-03-13 13:06:35 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Ritzy Chicken Livers - You can't mess this up! Enjoy!!
INGREDIENTS
12 fresh chicken livers
24 buttery round crackers, crushed
1 tablespoon Italian-style seasoning
4 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.
2007-03-15 03:18:03 · answer #3 · answered by deeshair 5 · 0⤊ 1⤋
wash your livers then place in large baggie add to them salt very little black pepper to taste papricca tiny amount (only helps the coloring anyway)close baggie shake to evenly bread livers /place on a very generously greased baking sheet place in 425 degree oven (preheated) for 15 to 25 min or until golden brown and tender they are to die for you can also dip a paper towel in cooking oil and dab the tops just before placing in the oven to keep the breading from getting darker spots when browning nothing ever tasted better than fresh hot BAKED chicken liver and when you do them in a baggie there is no mess just take them out throw away the messy baggie wait until you taste these
2007-03-15 03:22:30 · answer #4 · answered by Anonymous · 1⤊ 1⤋
i have had the best luck with a basic breading technique.
dip livers in seasoned flour,then into a egg wash,then into bread crumbs.easy fry in oil . drain and season.
enjoy.
cookie
2007-03-15 03:21:29 · answer #5 · answered by Anonymous · 1⤊ 0⤋