Bone Suckin’ Chicken Livers with Gravy

Bone Suckin' Chicken Livers with Rice & Gravy

Bone suckin' Chicken Livers with Gravy will be crunchy with golden-brown exterior with a tender, creamy, or velvety, melt-in-your-mouth interior. Top that with our gravy and you'll add these to your weekly meal plan.

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Prep & Marinate 15

Cook Time 20

Total Time 35

Servings: 2

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

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

Equipment

1 Large resealable bag
1 Large skillet

Method

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!

Notes

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