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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Fried Chicken Livers and Gizzards

    We haven't had these in awhile and I got hungry for them, so I fried up some chicken livers and gizzards for dinner.


    cleaned and ready


    into the buttermilk to soak overnight


    egg wash and flour seasoned with Kosher salt and lots of cracked black pepper.
    I'll drain them from the buttermilk and then dredge them in the flour. Let them set a few minutes and then into the egg wash and back through the flour. Let them set in the frig for 1/2 hour and then back through the flour before frying.


    Melting the lard for frying


    one batch frying away


    When I got done frying, I drained of some of the excess grease and added some flour


    First you got to make a roux


    Stirring and adding milk to make the gravy


    Fried livers and gizzards with garlic mashed taters, milk gravy, and applesauce.
    Jim

  2. #2
    Join Date
    Jan 2009
    Location
    Rogers, Ar.
    Posts
    1,172

    Default

    have eaten a many of them. Look good!!

  3. #3
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    I have never eat livers or gizzards - but those look very good!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  4. #4
    Join Date
    Jan 2009
    Location
    Lawrenceville, Ga.
    Posts
    120

    Default

    that is some good eatin right there my friend! i eat them gizzards like nobodys business!

  5. #5
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    love livers and gizzards. Resturant just north of here on the interstate sells them by the lb. Some times I just have to have a fix, but home made are better.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  6. #6
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Jim, Linda and I did the same thing this evening, except we used real chicken parts. The breasts! That stuff you used .........isn't that catfish bait?
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by BA_LoKo View Post
    Jim, Linda and I did the same thing this evening, except we used real chicken parts. The breasts! That stuff you used .........isn't that catfish bait?
    I hear tell that it's the main ingredient for starting a fish fry.
    Jim

  8. #8
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Livers & gizzards are great! Those look awsome!

    Dillons, groc store in ks, has great gizzards....when they are fresh. They sell them fried in the deli section. HHHmMMMMM! Hate to drive 30mi one way to buy some......but just may have to do that.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  9. #9
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Mmmmm Looks tasty!

    Big Al... I love Dillon's gizzards too.
    jeanie

    7' horizontal wood burner
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    UDS
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  10. #10
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
    Posts
    338

    Default

    havent had those since i was a kid, we used to raise chickens on the farm and my mom would do them uo pretty close to yours!!! they were great and if yours taste half of what they look.... great job and thks for the reminder!!!!!!

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