Ingredients: |
Ingredients: RITA'S SAUTEED CHICKEN LIVERS:
8 uncooked Chicken Livers, 1 tsp. Salt,
1/4 tsp. Pepper, 4 T. Flour,
1 Onion/ diced, 2 T. Grease or Oil,
1 C. Chicken stock.
Mix flour, salt & pepper....Roll chicken livers in mixture... Saute onion
in grease or oil and add livers & brown. (Only cook about 5 minutes on each side).
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Directions: |
Directions:BUTTERMILK FRIED CHICKEN:
1 T. dried Tarragon, 1 T. Paprika, 1 T. Onion Powder, 1 T. + 2 tsp. Salt, 1 T. + 1 tsp. ground Black Pepper, 2 tsp. dried Oregano, 1 tsp. Thyme, 1 tsp. Cayenne Pepper, 1 (3 1/2 lb.) Chicken/cut into 8 pcs., 2 T. fresh minced Parsley, 1 C. Buttermilk, 1 1/2 C. all-purpose Flour, Veg. Oil for frying. Mix together tarragon, paprika, onion powder, 2 tsp. salt, 1 tsp. pepper, garlic powder, oregano, thyme & cayenne pepper. Place chicken in a lg. bowl & sprinkle w/spice mixture & parsley, tossing to coat. Pour buttermilk over ckn. Cover & refrigerate overnight. Remove chicken from marinade. In a lg bowl, combine flour, 1 T. salt & 1 T. pepper. Dredge chicken pcs. in seasoned flour. Pour oil into a lg. pot to a depth of 3" & heat over med-high heat till 350 degrees, turning until cooked through. 12-15 minutes. Remove chicken to a rack & allow to rest 5 min. before serving. |
Personal
Notes: |
Personal
Notes: Bob loves these and never orders livers out, because they usually cook them too long. I like to serve with long grain rice, slaw & hot bread. The fried chicken is really good & crunchy. I serve w/mashed potatoes, gravy, green beans & hot bread. Light dessert.
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