How to fry chicken livers

[mac]

For some odd reason I am craving fried chicken livers right now. I've been feeling this craving off and on for a week or so, and tonight it's pretty strong. Strong enough, in fact, that as soon as I submit this post I am going to Wal Mart to buy chicken livers.

Only problem is that I've never fried chicken livers myself. I don't know what to coat them in before I fry them, how long they take to cook, how to tell when they're done, or any of that.

Tips????

Oh yeah-- another question-- I just got a new stove, and it's one of those flat tops. The saleslady told me I couldn't use a cast-iron skillet on it. My sister has one and says she uses her cast-iron skillet on it all the time with no problems. Does anyone know whether I should try it? I don't want to mess up the new stove-- my husband WILL kill me if I do-- but I want to use my skillet on occasion.

[Ted]

I've never fried chicken livers; I just buy 'em already cooked at the gas station between the Beverly Drive In and Wards.
My Mom used to soak 'em in milk, roll 'em in flour and deep fry the things - but she don't deep fry nuthin no mo. Durn it.

Re the black iron skillet - if it has a very flat bottom it's probably OK.
If it has a ridge around the bottom or is rough surfaced it probably won't heat evenly.

[Fish-Bait]

I buy a pint at the time. Go to the Leaf River, fish with them, go back home and fry up the fish and the livers in the same grease......ummmm..soooo gooooooood! Touch of Tony's don't hurt, along with a 6 pack.

[dream member]

Chicken livers? lol, I'll pass! :)

[firefly]

I love fried chicken livers! But they are BAD for you because they are LOADED with cholestrol!!! I don't eat them very often becuase of that!:smt086

[mac]

You need a deep pot anyway to fry chicken livers in. You need about 3 inches of cooking oil heated to 350.

Rinse, drain, and pat those livers on paper towels. If they are too wet when you drop them they will pop hot grease on your face (dat hurts)

Roll them good in seasoned flour. Don't fry too many at a time. It doesn't take very long at all for them to get done (maybe 5 min., tops) Make sure you have a splatter screen handy to cver the fry pot when you drop the livers. Like I said, the damn thing will pop like a firecracker and blister you if you aren't careful. Drain them good and add additional salt and pepper if needed.

I know what you mean about a craving for liver. Yo body is telling you it wants some iron. We get that craving for either chicken livers or calf's liver smothered in onions about 3-4 times per year.

Be care and enjoy yourself, they're good.

Thanks, Hawk. I knew you'd come through. I figured it had to do with iron. About six months ago I craved them out of the blue, and couldn't be satisfied until I got some.

I love fried chicken livers! But they are BAD for you because they are LOADED with cholestrol!!! I don't eat them very often becuase of that!:smt086

Yeah, but they do have redeeming value, esp. if Hawk's right about the iron thing, and I think he is because I've heard that many times.

All things in moderation.

[IGID]

I'm sorry, but there's much better things to eat other than farm animal organs that filter dirty blood. Pass the puke bag please.

[fuzzis]

I'm sorry, but there's much better things to eat other than farm animal organs that filter dirty blood. Pass the puke bag please.

Every time I've ill due to iron deficiency, liver is suggested, and I always pass. Give me a steak, some red beans, some pumpkin seeds, some cream of wheat (who knew?), a baked potato with the skin.

[jmb]

I had always heard that beef or calf liver was much higher in iron than chicken liver, but according to this (http://www.bchealthguide.org/healthfiles/hfile68d.stm), that's not true. From a 3 ounce serving, pork liver contains 16 mg, chicken liver 7.5 mg, and beef liver comes in last at 5.5 mg.

I also noticed this that I had not heard before:
Pregnant women should not eat liver because of its very high Vitamin A content. Large amounts of Vitamin A can be harmful to the baby.

Mac, did you get your livers last night? You made me hungry for them just reading about it. :)

[dollfus46]

I'm sorry, but there's much better things to eat other than farm animal organs that filter dirty blood. Pass the puke bag please.

Thank you, IGID for that colorful commentary. I used to love chicken livers, up to now.:smt022That's like hearing the story of the Egg. What was that man thinking when he said, "I'm going to eat the next thing that comes out of that chicken's ass." How do your eggs taste now, big guy?:smt118

[dollfus46]

Every time I've ill due to iron deficiency, liver is suggested, and I always pass. Give me a steak, some red beans, some pumpkin seeds, some cream of wheat (who knew?), a baked potato with the skin.
You left out Chitlins, Fuzzis.:laugh: . Somehow I woulda guessed you'd pass on liver.

[dollfus46]

I had always heard that beef or calf liver was much higher in iron than chicken liver, but according to this (http://www.bchealthguide.org/healthfiles/hfile68d.stm), that's not true. From a 3 ounce serving, pork liver contains 16 mg, chicken liver 7.5 mg, and beef liver comes in last at 5.5 mg.

I also noticed this that I had not heard before:
Pregnant women should not eat liver because of its very high Vitamin A content. Large amounts of Vitamin A can be harmful to the baby.

Mac, did you get your livers last night? You made me hungry for them just reading about it. :)
I no longer feel like an outcast. I thought I was the only one in the whole world who liked chicken and calf's liver. YUMMO! I love greek seasoned grilled chicken livers.

[fuzzis]

You left out Chitlins, Fuzzis.:laugh: . Somehow I woulda guessed you'd pass on liver.

Apparently when I was little someone told my grandSner to freeze the calf liver, slice it thin, and have me eat the little frozen pieces. (been struggling with this whole anemia thing all my life). Said it would be easier for me to get it down that way. :smt078

[jmb]

Apparently when I was little someone told my grandSner to freeze the calf liver, slice it thin, and have me eat the little frozen pieces. (been struggling with this whole anemia thing all my life). Said it would be easier for me to get it down that way. :smt078

How gross! That would make me hate it.

[mac]

...

Mac, did you get your livers last night? You made me hungry for them just reading about it. :)

I did go buy them, but I haven't cooked them yet. I will today.

The funny thing is that I've never liked liver either. When I was a kid we had chickens and farm animals, and would kill our own. My dad always ate the gizzard, and my mom ate the liver, so I've tried both. The texture of liver always grossed me out as a kid. The first time I ever enjoyed them was 6 months ago when I suddenly craved them out of nowhere.

[eyescene]

The first time I ever enjoyed them was 6 months ago when I suddenly craved them out of nowhere. I hate livers myself and it would have to be out of nowhere for me to want them....Never have craved them. But maybe that is why I feels so tired.

I wouldn't drink buttermilk until I was grown Yuck...me no like buttermilk...but I hear it is so good for you putting pro-biotics back into the tummy.

Anyone besides me like squirrel brains, occasionally? :-DNO! and no bull balls either!

[amanda]

I love chicken livers and gizzards. No to the calves liver though. But man, fried chicken liver and/or gizzards are just wonderful! Gizzard gravy and rice is one of my favs too!

[mac]

It's interesting how our taste change as we grow. I wouldn't drink buttermilk until I was grown and now, every now and then, it's the only thing that will satisfy....especially with a little cornbread crumbled into it. IMO, buttermilk is better than medicine for settling and queezy stomach.

And IGID my man, if you've eaten hotdogs or bolonga, buddy you are eating organs. Prolly in a lot of hamburger patties, too.

Anyone besides me like squirrel brains, occassionally? :-D

I am an adventurous eater and always like to try new, weird things, but brain is one thing I'm flat out scared to eat. Especially since I learned how mad-cow disease spreads. I know you're talking about squirrel and not cow, but the principle is the same, I think. There's stuff in the brain that simply isn't found in other parts of the body.

[Hermione]

We ate brains & eggs scrambled together when I was little. The idea totally grosses me out these days. I like calf liver fried with onion -- the standard menu with that is rice, green beans, and carrot & raisin salad. Frankly, I'd rather get iron from a pill. You can also get some dietary iron simply from cooking in an iron skillet.

Also, I have a new smooth top stove being installed soon with my kitchen remodel. Please don't tell me I can't use my iron pans with it!!

[mac]

Well I just ate my fried chicken livers. I cooked them longer than Hawk said because I was a little paranoid since I can't tell if they're done by looking. And I only had about half as much grease as I needed, so I just had to turn them alot. I'm sure I will get better at cooking them. I used to screw up every meal I tried to make, but since I got married I've had lots of practice and now am a decent cook-- most of the time!

If I get sick, y'all will know why. It was good though. My body definitely needed something in those livers.

[mac]

Also, I have a new smooth top stove being installed soon with my kitchen remodel. Please don't tell me I can't use my iron pans with it!!

I don't know if it's okay or not. I'm trying to find out. When we were asking about the differences in the smooth tops and the coiled ones, the lady at Moore Appliances said something about the black stuff from the skillet would burn onto the top-- at least I think that's what she said.

Like I said, I asked my sister about it and she said she uses her skillets on hers all the time with no problem. I don't think the user's manual says anything about it, so I'm not sure where the lady got that information.

I'm scared to try it, but I do like my iron skillets. I wish our house had a gas line to it. I would much rather have a gas stove over anything else.

[amanda]

I'm going to have fried chicken livers for lunch today. :) I've had an overwhelming desire since reading this thread.

As for the smooth cooktops - I've knows several people that have had them, cracked them, had them replaced and swore to never go back. So be careful ladies. I'd do a bunch of research as to the "dos and don'ts".

[eyescene]

My friend Judy had the smooth cooktop. It cracked and she said it would cost almost as much as a new stove so she took that one out and got a plain old stove.
I also heard if you can a lot they were not good for that kinda stuff. That would not work too well here!