Chicken Livers Or Gizzards Recipe

Time30m

Serves4

Take yore pick! Dee-lishus breaded morsels of kuntry goodness.

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Ingredients

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1
Preparation
Rinse the chicken livers or gizzards under cold water and pat dry with paper towels. Trim any excess fat or connective tissue.
2
Set Up Breading Station
In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and mix the breadcrumbs with salt, black pepper, garlic powder, and paprika in the third bowl.
3
Coat the Chicken
Dredge each piece of chicken liver or gizzard first in the flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
4
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded chicken livers or gizzards in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
5
Drain and Serve
Remove the cooked chicken livers or gizzards from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.