Reviewer:

kimmy schmidt

Reviewed: Mar. 13, 2012

My husband LOVED these! This recipe is definitely a keeper.

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Reviewer:

Robbie

Reviewed: Mar. 11, 2012

Great basic recipe! One small piece of advice. Puncture the chicken liver well, with a fork! It helps prevent splattering!

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Reviewer:

Abigail Laufer

Reviewed: Feb. 22, 2012

LOVE this! I also add a bit of Cajun seasoning, and I shallow fry them in a skillet. Serve them with mashed potatoes and chicken gravy. Thanks, Cindy!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 20, 2011

I grew up eating fried chicken livers, but my significant other doesn't care for then. So when I fry up a batch it's as a treat to myself. This recipe is the best I've tried so far. I don't have a deep fryer, so I shallow-fried mine in a large skillet; this works fine so long as you watch carefully any don't allow them to burn.

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Reviewer:

BCOSTIN

Reviewed: Nov. 2, 2011

If you have time let the livers soak in the milk for an hour or so. The best I ever ate. Questionable to serve 4. We are 2 and had less than half left over.

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Reviewer:

KOOL BEANS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Elida, Ohio, USA

Living In: Weatherford, Texas, USA

Reviewed: Sep. 20, 2011

Fabulous! I made them with an asian flare, seasoned flour with Chinese 5 spice. Followed another reviewer's idea and made pancakes with left over milk and flour, added scallions. Served with an asian inspired coleslaw. A huge hit. I buy whole chickens on sale all the time and have saved and frozen chicken livers that I needed some new ideas for. Thanks for the great base recipe that can be made into many flavor profiles!

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Reviewer:

cjb

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: Aug. 21, 2011

This is one of our favourite fried Chicken Liver! Linda

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Reviewer:

linda

Reviewed: Aug. 20, 2011

I thought these were very good but need more than just garlic to season. I will use my Chicken Fried Steak mixture next time. I really think you need to have a deep fryer with a lid to make these because even with a screen to cover the pan they make a huge mess. I serve with cream gravy and fries--yep, lots of cholesterol but worth it once in a while----

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