I didn’t want to cook liver. I love eating it, but I was so scared about cleaning it and cooking it properly. However, at some point you have to get over your fears so I bought some and prayed for the best. And while I will be the first to admit that these weren’t the best chicken livers I’ve ever had before, for a first time try, they were pretty damn good and I’m still alive.
Chicken livers (washed very clean and with any nasty bits trimmed off that you don’t think you can stomach)
Flour- 1 cup
Scrambled egg (uncooked)
About a half inch of oil in a pan
Mix enough BBQ seasoning into the flour so that it looks like it has taken on some color and isn’t pure white anymore. Heat up the oil and when it is ready to start cooking some food (you will notice that the oil will undulate a little, or just throw in a little bit of flour and see if it sizzles). Dry the liver very well. Dip in the egg and shake excess. Dip in the flour mixture and shake excess. Gently place in the oil and repeat till done. When the bottom of the chicken liver has browned, flip it and brown on other side. Drain on paper towels and serve hot.
I ate half of mine as is and the other half dipped if a BBQ sauce.