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Deep Fried Chicken Livers

Deep Fried Chicken Livers

I am running a little slow this week, but here you go…

You don’t have to soak the chicken livers in milk, but it greatly reduces that strong liver taste.

Liver is very nutritious. It is one of the best sources of iron you can find. The type of iron it contains is called heme iron. Heme iron comes from animal products and it is five times more easily absorbed by your body than non-heme iron.

Liver is also a good source of protein, Vitamin A, B12, riboflavin, folate, panothenic acid, Vitamin C, and selenium, and well as many other vitamins and minerals.

Chicken livers
Flour
Garlic powder
Onion powder
Salt
Pepper
Milk

Place flour and spices in a gallon sized ziplock baggie and shake until thoroughly mixed. Drain off blood. Soak in milk overnight. Drain off milk. Coat in flour mixture, by dropping a few at a time into the bag and shaking. Shake off excess coating as you place in deep fryer. Do not stack. Deep fry until done (about 5-8 minutes). Drain on paper towels and salt while hot.

I like to serve it as a finger food or a snack. It is also great for picnics, or as a main dish.

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DELICIOUS LIVER AND ONIONS….Great with rice!

DELICIOUS LIVER AND ONIONS….Great with rice!

By Jane Bartels

calves or beef liver…..soaked for HOURS in milk.
dredge with flour…all purpose flower

salt and pepper….fry up a lot of onions cut into rings.
Then move the onions aside in the skillet and put more butter and oil
mixture in skillet and fry up the liver….when almost done (maybe 8
minutes….) pour in the milk, and simmer with the onions on top.

Serve with salad and rice. This will make anyone eat liver because the milk
enzymes break down the tissue in liver, and make it taste like steak!

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