I remember eating chicken livers for dinner when I was growing up but I haven’t had them in a while. We went on a family lunch date to Monument Cafe recently and my dad ordered the liver and onions. He raved about them so I knew it was only a matter of time before I made them at home.
I tried cooking them both with just dredging in flour and then also putting them in an egg wash. We liked them better with the added crunchiness of the egg wash.
Fried Chicken Livers
1 lb chicken livers
2 c Flour
Salt and pepper, to taste
1 Tbsp milk
Pour the package of liver into a colander and rinse clean to remove all the blood.
Crack eggs in a bowl and add milk. Whisk together.
Place flour in a bowl. Season with salt, pepper and paprika.
Place enough oil in large frying pan to fry liver and set to medium-high heat.
Dredge liver one at a time through egg then in flour. Dredge again through egg then again in flour. Shake off excess flour and place in hot oil.
Let cook for several minutes on each side until completely cooked. Remove and drain on a paper towel covered plate.