Prep 10 mins
Cook 10 mins
This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook
- Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
- This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
This is a very simple recipe and I was very pleased with the results. I followed the recipe fully, iron skillet and all--turned out really good. Even hubby thought it was good and chicken livers is not a favorite of his, nor Worcestershire sauce. Very good.
This goes straight into my Top Favorites of 2009 cookbook. To satisfy my chicken liver craving, I used to think I had to carefully simmer Chicken Livers Marsala from my Grand Diplome collection. No more! This entailed almost no preparation, and very little cooking time, and I ate twice as much as I should have the night before WW weigh-in. Thank you, thank you for posting this recipe, TxGriffLover! Made for Top Favorites of 2008 Tag, as recommended by BarbryT.
EXCELLENT. Not crispy after the worchestershire sauce is added, but deliciously "chewy."