Southern Sauteed Chicken Livers

Name: Southern Sauteed Chicken Livers
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4-5 serving(s)
Ingredients: 1 lb chicken liver (rinsed and drained well, but not dried); 1/2 cup flour; 3/4 teaspoon salt; 1/4 teaspoon smoked paprika; 1/8-1/4 teaspoon cayenne pepper; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried thyme leaves (or 1 teaspoon fresh); bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

Submitted by KerfuffleUponWincle

"I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!"

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photo by KerfuffleUponWincle

Ready In:: 36mins
Ingredients:: 8
Serves:: 4-5

ingredients

1 lb chicken liver (rinsed and drained well, but not dried)
¹⁄₂ cup flour
³⁄₄ teaspoon salt
¹⁄₄ teaspoon smoked paprika
¹⁄₈ - ¹⁄₄ teaspoon cayenne pepper
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

directions

Rinse chicken livers and drain well.
Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
Remove livers from pan and drain on paper towels.
The pan drippings make great milk gravy!
Don't forget the biscuits!

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Reviews

Fantastic, should we have a secret handshake? It was gently seasoned, I enjoyed the bacon flavor (next time, I might plan to make bacon for breakfast and share, but this time I cooked 5 slices of bacon in my small sauté pan, and snacked on the cooked bacon while I cooked the rest of our dinner). Because the bacon grease was hot enough and I had only 1 coating of flour seasoning, there was just a thin coating, not a fat-flour extravaganza. I made 1/2 recipe, as DH doesn't share my craving. It was the right amount of seasoning mix. This seemed like the healthiest way to get my chicken liver fix. Made for Rookie Recipe Tag.

KateL
I made these tonight and they were great. Next time I will add some salt and pepper to the raw livers as well as the flour. Thanks for the recipe.

markgivens1234
I like good chicken livers about once a year too. These were very well seasoned. Not too spicy. I cooked them as you directed and served them on top of basmati rice in a bowl and covered with roasted chicken gravy. Easy simple meal, what could be better?

Bren_in_L.R.
I'm the witch on the left. The one on the right is my daughter who wouldn't touch these with a 39 and half foot pole. But me? Fell in love with these when they were cooked by a deep South gentleman. Chicken livers were considered the poor peoples food, just like ham hocks and chicken wings {yee gads look at the price of those today!}. And if you've never tried southern style chitlins your in for a surprising treat. Admittedly, I am cooking these tonight and needed a refresher course on how Joe did his. Thank you!!! PS. Just can't bring myself to try chicken feet though...lol

Delicia A.