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Fried Chicken Liver and Gizzards




Source of Recipe


TOH Message Board


List of Ingredients




-1 or 2 pounds gizzards/livers (allow about 6 per person)
-1 cup buttermilk
-1 cup flour
-2 teaspoons seasoned salt (Lawry's prederred)
-1/4 teaspoon black pepper
-1/8 teaspoon ground red pepper
-1 tablespoon chicken bouillon granules, finely crushed
-3 cups oil for frying
-4 tablespoons flour
-2 cups milk
-Salt to taste
-1/4 teaspoon black pepper, optional
-Hot cooked Rice or Biscuits

Recipe



-Clean gizzards and livers and pierce with a fork all over to prevent popping while cooking.
-Place in a deep bowl and pour on the buttermilk.
-Let stand 1 to 2 hours.
-Drain well.
-Combine flour and seasonings.
-Heat oil over medium high heat.
-Coat gizzards/livers well with the seasoned flour.
-Cook a few at a time in the hot oil, browning on all sides. Don't crowd in the pan.
-Drain on paper towels.
-When all are done, pour off all oil except about 3 tablespoons.
-Stir in the flour and let cook for 1 or 2 minutes until bubbling.
-Gradually stir in milk, continuing to stir until thickened.
-Taste and add salt if needed.
-Stir in pepper.
-Serve with the gizzards/livers as a dipping sauce or over rice or hot biscuits.