Fancy Fried Chicken Livers2015-09-03
- Yield : 1#
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 15m
Made fancy with a dash of sherry, these tender chicken livers will be hard to resist straight from the pan. Don’t turn your nose up at cold chicken livers! Toast some french bread and spread the cold livers on the warm bread. Instant pate!
- 1/4 cup vegetable oil + 2 TB unsalted butter
- 1# chicken livers
- 1cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup dry sherry
Heat oil and butter together in a large skillet set over medium heat.
Drain livers, and pick over them removing any sinew, and fatty bits. If any are particularly large, cut them in half.
Combine flour, salt, pepper, and paprika on a plate. Dredge livers through the mixture to completely coat shaking off excess.
Transfer directly to hot oil. Fill the skillet in a single layer. Pour over the sherry. Don't stir. Let the livers cook in the sherry. The sherry will evaporate off. Fry until the bottoms are a rich golden brown, about 5-7 minutes. Flip, and fry an additional 5-7 minutes or until coating is crisp.
Cut into one just before flipping the last time to gauge doneness. If they are very pink cook for 7 minutes. If they are only slightly pink, cook for 5 minutes. Livers when properly cooked will be slightly pink in the center. Cut another one after flipping to make sure you are not over cooking them. If livers are gray in the center, they are overcooked.