Sauteed Chicken Livers Recipe

How to make it

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• Place livers in a wire colander and very gently rinse them under cold water.
• Clean each liver (with a very sharp knife, as livers will break apart quite easily) by removing any connective tissue, fat, and “mushy” parts, leaving you with nice firm pieces of liver.
• In a large plastic bag, add flour and seasonings; close bag and shake it to blend together.
• Place cleaned livers in the bag; close bag and gently shake repeatedly until all livers are coated with the seasoned flour.
• Allow the livers to set in the flour mixture for 60 minutes, shaking the bag every 15 minutes.
• With your fingers, remove livers from bag, shaking off the excess flour between your fingers; place livers on a paper plate.
• In a large skillet, turn the heat almost to high so pan gets very hot; add enough peanut oil just to cover bottom of pan about 1/8”, and add the butter.
• As soon as it melts, slide the livers off the plate and into the hot pan in a single layer; cover the pan and reduce heat to medium/medium high.
• Be careful when you lift the lid, as livers tend to “spit” as they fry and you will be burned by the hot flying oil!
• When livers are nicely browned on the bottom (should only take 3 to 5 minutes), quickly turn them over, cover and cook until other side is browned, about 3 to 5 more minutes.
• You don’t want them floating in oil, and almost all of the butter/oil should be absorbed by the time you turn the livers.
• If the pan is too dry, add a splash of peanut oil or butter when you flip them.
• Remove livers from pan and drain on paper toweling.
• Sprinkle livers with a little fine ground salt (popcorn salt) and serve immediately.
• Optional: When I really feel I need more fat in this meal, I fry up about 6 slices of bacon until crispy and then crumble it up. Then I fry up about 1/2 an onion (sliced into rings) in the bacon grease until they soak up most of the grease...scatter the bacon and onion over the livers just before serving.
• My husband actually likes the leftovers as a sandwich the next day – try it…you might just like it! He adds a bit of mustard, and he’s good to go.