Prep 30 mins
Cook 6 mins
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!
- 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)
- 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!
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.