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fresh - Chicken Livers #1, southern style

Source of Recipe

from Lea


Recipe Link: copperpots.blogspot.com/2007/01/southern-fried-chicken-livers.html

fresh - Chicken Livers #1, southern style

1/2 pound chicken livers
2 Tablespoons kosher salt
2 Tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
flour, for dredging
shortening (or lard), for frying

Melt shortening in a 12 inch cast iron skillet or heavy fry pan over medium heat.
Combine salt, paprika, garlic powder, and cayenne pepper.
Liberally season livers with this mixture.
Dredge livers in flour and shake off excess.
Place livers into the pan and fry until cooked through, turning once....
dont overcook them, or they'll turn out chewy and bitter.
Drain livers on a rack over a sheet pan lined with paper towels.
4 servings.
We had this with mashed potatoes and mustard greens cooked in pork stock, sprinkled with vinegar.