• 6servings
  • 60minutes
  • 323calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, D, E
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 907.18-1814 1/36 g premium quality fresh chicken livers

  2. 473.18 ml cold chicken stock (not broth)

  3. 7 1/39 ml Accent seasoning (recommended flavor enhancer)

  4. 7 1/39 ml unseasoned meat tenderizer

  5. 236 1/29 ml pre-sifted all-purpose flour

  6. 22.18 ml seasoning (Recipe #453973)

  7. 2 beaten egg whites

  8. 473.18 ml skim milk

  9. peanut oil

Instructions Jump to Ingredients ↑

  1. NOTE: THIS RECIPE REQUIRES 1 1/2 TABLESPOONS OF MY Bulk K F C Original Recipe Seasoning Mix (Just Add Flour) .

  2. MARINATE chicken livers for several hours or overnight in refrigerator, in blended MARINADE ingredients: 2 cups cold chicken stock (not broth), 1 1/2 teaspoons Accent seasoning (recommended flavor enhancer), 1 1/2 teaspoons unseasoned meat tenderizer; COVER; TURN chicken livers periodically with tongs during marination.

  3. MEASURE 1 cup flour and 1 1/2 tablespoons Bulk K F C Original Recipe Seasoning Mix (Just Add Flour) into a large sealable container, such as a GLAD food storage container or a Zipoloc bag.

  4. SHAKE container and mix well.

  5. WHISK 2 egg whites in a medium to large bowl with 2 cups skim milk until frothy; REMOVE chicken livers from marinade; BLOT livers dry; DROP 1-2 pieces at a time using tongs in whisked EGG WASH; MOISTEN chicken livers thoroughly; LIFT chicken with tongs; SHAKE away excess liquid.

  6. PLACE a few pieces battered livers at a time into the BREADING mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers; PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.

  7. ALLOW chicken livers to rest and absorb the breading for 15-20 minutes before frying.

  8. USE enough peanut oil. other oil, or pure vegetable shortening to immerse chicken livers completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350°F until preheated.

  9. ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; FRY for 2 minutes; IMMEDIATELY reduce frying temperature to a moderate simmer; TURN livers only once midway, frying until golden brown and fully cooked, about 12 minutes.

  10. SERVE and ENJOY!


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