Papa Art’s Chicken Livers

I did the Susie Q chicken livers about a year ago, so I decided to go with my dad’s take which I always enjoyed. The main reason is that it’s simple and tasty. Like my Dad, nothing fancy just straight forward homespun food. I hope you like it.

1 pound chicken livers, trim the fat
1 cup flour
1 tablespoon Old Bay seasoning
1 teaspoon Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
3 tablespoons olive oil
3 tablespoons of butter

In a pie pan, mix flour and all herbs and spices.

In a skillet on medium, add olive oil and butter.

Coat chicken livers thoroughly in flour mixture.

Place livers in pan, but don’t over crowd the pan.

Cook for 5-7 minutes and turn over and cook the other side; when no more blood is visible, they are done.

One Comment Add yours

  1. ΠιCΘLΣ says:

    Interesting recipe, actually. Chicken livers are the closest I get to being adventurous with offal. I like mine baked after a quick sauté with potatoes in fresh garlic, rosemary, onion, and drenched in olive oil. Wine of course helps it all go down.


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