Bone Suckin’ Chicken Livers with Gravy
By :
Nancy Blalock |
| On : | Category :
Beef, Bone Suckin' Chicken Seasoning & Rub, Chicken, Oven
- 2 tbsp Bone Suckin’® Chicken Seasoning
- 1 lbs Chicken Livers
- 1 cup Flour
- 2/3 cup Panko
- 1 cup Peanut Oil
- Sea Salt and Pepper to taste
- FOR THE GRAVY
- 2 tbsp Bone Suckin’® Chicken Seasoning
- 1/2 cup Flour
- 2 cups Chicken Broth
- Sea Salt and Pepper to taste
1 Large resealable bag
1 Large skillet
Mix flour, panko, Bone Suckin’® Chicken Seasoning, salt and pepper into a re-sealable bag. In batches, add chicken livers and coat thoroughly by shaking the bag.
In a frying skillet, pour enough oil to coat bottom of pan about 1/4 inch deep. Heat oil to medium high.
One by one, place the coated livers into frying pan. Cook livers about 4 minutes per side (test liver and adjust cooking time accordingly) and place on a paper towel covered plate to drain. Cooking liver is best done in small batches and more oil can be added as the oil gets soaked up into livers.
After livers have been fried, set them aside and keep warm.
Use the leavings (the oil and fried bits left in the pan) from the chicken livers. Bring skillet to a medium low heat.
Sprinkle flour and Bone Suckin’® Chicken Seasoning onto leavings in pan and stir with a fork mixing flour in well. As the mixture thickens, add chicken broth and stir until gravy is mixed well. Serve over rice and livers. Enjoy!
- 2 tbsp Bone Suckin’® Chicken Seasoning
- 1 lbs Chicken Livers
- 1 cup Flour
- 2/3 cup Panko
- 1 cup Peanut Oil
- Sea Salt and Pepper to taste
- FOR THE GRAVY
- 2 tbsp Bone Suckin’® Chicken Seasoning
- 1/2 cup Flour
- 2 cups Chicken Broth
- Sea Salt and Pepper to taste
1 Large resealable bag
1 Large skillet
Mix flour, panko, Bone Suckin’® Chicken Seasoning, salt and pepper into a re-sealable bag. In batches, add chicken livers and coat thoroughly by shaking the bag.
In a frying skillet, pour enough oil to coat bottom of pan about 1/4 inch deep. Heat oil to medium high.
One by one, place the coated livers into frying pan. Cook livers about 4 minutes per side (test liver and adjust cooking time accordingly) and place on a paper towel covered plate to drain. Cooking liver is best done in small batches and more oil can be added as the oil gets soaked up into livers.
After livers have been fried, set them aside and keep warm.
Use the leavings (the oil and fried bits left in the pan) from the chicken livers. Bring skillet to a medium low heat.
Sprinkle flour and Bone Suckin’® Chicken Seasoning onto leavings in pan and stir with a fork mixing flour in well. As the mixture thickens, add chicken broth and stir until gravy is mixed well. Serve over rice and livers. Enjoy!
Post Views: 63
