Carolina-Style Fried Chicken Livers

Carolina-Style Fried Chicken Livers
4 servings
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1/2 cup all-purpose flour or your favorite seasoned flour
1/2 cup whole milk
Salt and pepper to taste
Salad Oil
2 1/2 pound chicken livers, fresh is always better
Flour for dredging

Mix the flour, milk, salt, and pepper into a batter.

Fill a deep fat fryer half full with salad oil and set the heat for 400.

Wash the livers thoroughly and drain on paper towels. Dredge the livers individually in plain flour, then dip into the batter and roll until well covered. Drop the livers one at a time into the hot fat, and cook only 4-6 livers at a time. It's important to put a cover on the fryer since the livers are known to pop during the first minute of cooking.

Cook 2 to 3 minutes until golden brown. DO NOT overcook, which will result in dry, tough livers.

Serve while they are hot, with buttered toast and French fried potatoes along with plenty of catsup for dipping.

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