Recipe by Lisa Collins
"Chicken livers coated with butter and Ritz™ crackers ...simple and snazzy!"
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fresh chicken livers
buttery round crackers, crushed
My husband and I enjoy chicken livers as a main dish, but I wanted something different from my usual pan-frying with onions. I made this recipe, using poultry seasoning instead of the Italian, and we really liked it. My hubby likes crispiness, so at the end of the baking time, I topped these off with a couple of minutes under the broiler. Tender and very tasty!
These tasted like chicken livers with cracker coating seasoned with a little italian spices. :l They did. I was surprised the spices weren't stronger flavoring. Don't get me wrong, it wasn't too subtle. I just thought it was too much eventhough I used the full T. The bottom coating got soggy & the top kinda sat there. 'Didn't even toast, which surprised me. Also, done in thirty minutes. I'll try with marsala next time. Next day: Spice flavor increased - too much for me - for chicken livers anyway.
OMG !! wonderful, a great aternative to frying. that said, i love garlic so i had to add some, i would like a little more coating so next time i will do a double dip, but all in all a very good starting recipe to add or deleat seasoning as you like
A Few Tips! Rinse the livers, then soak them in milk overnight. Rinse and pat dry before dipping in butter. After dipping in butter, season with salt, pepper garlic powder, and any other seasonings you want to use. The Italian seasoning was pretty yummy! I used Keebler Club Crackers, they are very buttery. I put them in a gallon sized plastic bag and used the rolling pin to crush them. it is important to get the crumbs as fine as possible. Set the livers so they aren't touching, on a cookie sheet or baking pan. Check them after 20- 30 minutes; small or thin livers will be done earlier than fat ones. At 25 minutes I ate the thin ones all up, and turned the fat ones over for another 5 minutes; even the fattest chicken liver I had was done at a total of 30 minutes.
I gave this 4 stars because even though it is healthier than my usual recipe, livers are much better fried, with bacon and crispy, caramelized onions. This was simply a little bland, although I enjoyed trying something new! I will post a photo tomorrow!
My husband and I LOVE chicken livers, but would always fry them. This recipe is fantastic as an alternative to oil burns from the inevitable popping livers in the frying pan.
Broiling for the last couple minutes of baking really gives them a nice crisp crust. I also cut crackers with breadcrumbs so that the livers are fully coated. Excellent recipe!!!
These were pretty good and I would probably try them again. Thanks for sharing JAZZY-GIRL
I did not care for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ritzy Chicken Livers
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 159
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