Sauteed Chicken Livers Recipe

Posted by
Rate It!
Sauteed Chicken Livers
Add your photo!
Ingredients
10
Count
Nutrition
1946
Calories
Total time
10
Minutes
Comments Print recipe

Ingredients:

  • 1 container chicken livers (if you''re lucky enough to live in perdue chicken country, buy theirs!)
  • 11/2 cups flour
  • 1/2 tsp jane''s crazy mixed-up salt or lawry''s seasoned salt
  • 1/4 tsp pepper
  • 3 tbsp butter
  • 6 strips bacon, fried and crumbled , optional
  • 1/2 onion, sliced into rings and sauted in bacon grease, optional

Directions:

  1. Place livers in a wire colander and very gently rinse them under cold water.
  2. 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.
  3. In a large plastic bag, add flour and seasonings; close bag and shake it to blend together.
  4. Place cleaned livers in the bag; close bag and gently shake repeatedly until all livers are coated with the seasoned flour.
  5. Allow the livers to set in the flour mixture for 60 minutes, shaking the bag every 15 minutes.
  6. With your fingers, remove livers from bag, shaking off the excess flour between your fingers; place livers on a paper plate.
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. 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.
  12. If the pan is too dry, add a splash of peanut oil or butter when you flip them.
  13. Remove livers from pan and drain on paper toweling.
  14. Sprinkle livers with a little fine ground salt (popcorn salt) and serve immediately.
  15. 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.
  16. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1946.09 Kcal (8148 kJ)
Calories from fat 683.53 Kcal
% Daily Value*
Total Fat 75.95g 117%
Cholesterol 53.07mg 18%
Sodium 6834.21mg 285%
Potassium 661.21mg 14%
Total Carbs 273.95g 91%
Sugars 0.04g 0%
Dietary Fiber 30.43g 122%
Protein 42.69g 85%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 17.6mg 98%
Calcium 818.4mg 82%
Amount Per 100 g
Calories 410.03 Kcal (1717 kJ)
Calories from fat 144.01 Kcal
% Daily Value*
Total Fat 16g 117%
Cholesterol 11.18mg 18%
Sodium 1439.92mg 285%
Potassium 139.31mg 14%
Total Carbs 57.72g 91%
Sugars 0.01g 0%
Dietary Fiber 6.41g 122%
Protein 9g 85%
Iron 3.7mg 98%
Calcium 172.4mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 44.5
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top