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Started By
Message
Chicken Liver fans...give me advice
Posted on 2/9/22 at 10:00 pm
Posted on 2/9/22 at 10:00 pm
Since Popeye's took them off the menu I haven't been able to find any worth eating.
I remember my mom fixing them when I was a kid, but like most kids I thought they were disgusting. I did try them back then, and now in my old age I remember those livers as something that I should have liked then as a kid, cause they were damn good. Looking around the internet it seems like they won't be hard to do, and I am a fairly accomplished cook.
Looks like the key is to marinate in buttermilk to mellow the bitterness and tenderize, and don't overseason/overcook.
Surely someone here is a liver afficianado and can offer the perfect recipe.
I remember my mom fixing them when I was a kid, but like most kids I thought they were disgusting. I did try them back then, and now in my old age I remember those livers as something that I should have liked then as a kid, cause they were damn good. Looking around the internet it seems like they won't be hard to do, and I am a fairly accomplished cook.
Looks like the key is to marinate in buttermilk to mellow the bitterness and tenderize, and don't overseason/overcook.
Surely someone here is a liver afficianado and can offer the perfect recipe.
12
Posted on 2/9/22 at 10:15 pm to tiggerfan02 2021
I’m no help. All I can do is agree that Popeyes had delicious chicken livers.
Posted on 2/9/22 at 10:35 pm to tiggerfan02 2021
And eat them right out of the fryer. KFC used to have them and would fry them fresh if you were willing to wait. Not sure if they still do.
Posted on 2/9/22 at 11:03 pm to tiggerfan02 2021
They are a mess to cook because they pop so much when frying. There are gas stations across Mississippi and Louisiana that make good ones, one of the great treats to grab while on the go.
Posted on 2/9/22 at 11:08 pm to Icansee4miles
Many of the tips I have read say to poke them with a fork after marinating before breading, and it eliminates a lot of the popping.
Same principle as stabbing a baked potato before putting it in the oven I guess.
Gives the steam an escape without building pressure to an explosive level.
Same principle as stabbing a baked potato before putting it in the oven I guess.
Gives the steam an escape without building pressure to an explosive level.
Posted on 2/9/22 at 11:37 pm to tiggerfan02 2021
Not sure where you’re located, but Frank’s Restaurant on Airline near Florida in Baton Rouge cooks them and gives you a heaping serving.
Also, Church’s Fried Chicken on Govrrnment St. makes them. They are good!
Also, Church’s Fried Chicken on Govrrnment St. makes them. They are good!
Posted on 2/9/22 at 11:43 pm to MidCityTiger
quote:
Also, Church’s Fried Chicken on Govrrnment St. makes them. They are good!
Came here to post the same. They are good.
Posted on 2/10/22 at 5:49 am to tiggerfan02 2021
You just need to go to a gas station in Mississippi with a cook that looks like Madea. Ask her how she does them.
Posted on 2/10/22 at 6:36 am to tiggerfan02 2021
Wait
All of Popeyes stopped with liver frying.? That is a national tragedy if so.
When I was a young man (32 years ago) with no money, a full college course load and two jobs, I would save enough for a trip to Popeyes and every 2 weeks:
Order of onion rings
Order of chicken nuggets ( they had the best nuggets that are worthy of their own thread)
Order of chicken livers
Large coke
In my state of poverty at the time, this meal seemed like it was fit for a king.
The nuggets were cubes of chicken breast,
marinated overnight and perfect fly fried.
All of Popeyes stopped with liver frying.? That is a national tragedy if so.
When I was a young man (32 years ago) with no money, a full college course load and two jobs, I would save enough for a trip to Popeyes and every 2 weeks:
Order of onion rings
Order of chicken nuggets ( they had the best nuggets that are worthy of their own thread)
Order of chicken livers
Large coke
In my state of poverty at the time, this meal seemed like it was fit for a king.
The nuggets were cubes of chicken breast,
marinated overnight and perfect fly fried.
This post was edited on 2/10/22 at 6:37 am
Posted on 2/10/22 at 8:49 am to tiggerfan02 2021
Posted on 2/10/22 at 10:11 am to tiggerfan02 2021
Can't help for Huntsville, but in Birmingham:
1. Wings are King has great livers (various locations)
2. Ted's Steak House downtown
3. Fried Green Tomatoes (Hoover)
I haven't had them at Nikki's West, but I assume they are good there just like everything else. I had some straight out of the frier at Irondale Cafe the last time I was there. They were amazing.
ETA: For fancy chicken livers, get them as an appetizer at BistroV on Hwy 31 in Vestavia. Excellent.
1. Wings are King has great livers (various locations)
2. Ted's Steak House downtown
3. Fried Green Tomatoes (Hoover)
I haven't had them at Nikki's West, but I assume they are good there just like everything else. I had some straight out of the frier at Irondale Cafe the last time I was there. They were amazing.
ETA: For fancy chicken livers, get them as an appetizer at BistroV on Hwy 31 in Vestavia. Excellent.
This post was edited on 2/10/22 at 3:34 pm
Posted on 2/10/22 at 2:53 pm to tiggerfan02 2021
The fried rabbit livers on toast at Cochon are legit, prob my fave dish there
Posted on 2/10/22 at 2:58 pm to Aubie Spr96
24 oz pack of thick cut bacon (cut strips in half)
20 - 24 oz (1 pack) chicken livers (I have to thaw)
Cut livers into bite size pieces (maybe 2 or 3 per)
Wrap each piece with half slice bacon and pin with toothpick.
Cook in air fryer (or oven) for 15 min or until crisp.
This is what I do. Can make about 30-35 from above.
Posted on 2/10/22 at 3:33 pm to Nawlens Gator
That's a trimmed down Rumaki Recipe
Posted on 2/10/22 at 3:43 pm to tenfoe
quote:
You just need to go to a gas station in Mississippi with a cook that looks like Madea. Ask her how she does them.
Any Double Quick gas station in the MS delta should do the trick. Fantastic livers and gizzards.
Posted on 2/10/22 at 3:46 pm to moontigr
I just tried some grilled rabbit livers at the deer camp this last season. Damn they were good! Only place I've seen them for sale is the "new" market in St. Francisville.
Also, there's a gas station in Folsom (yep, Folsom, La. the pork butt sale capitol of the world!!!) that has some of the best fried chicken livers and gizzards I've eaten.
Also, there's a gas station in Folsom (yep, Folsom, La. the pork butt sale capitol of the world!!!) that has some of the best fried chicken livers and gizzards I've eaten.
Posted on 2/10/22 at 7:38 pm to tiggerfan02 2021
Sauté trinity in butter. Add bay leaf and garlic. . Once cooked down, add water , salt, pepper and make a nice flavored stock. Boil them in the stock for 30 minutes. Pull and let cool until you can handle them. Egg wash and then seasoned flour. Fry until just golden. If you fry at 300 they won’t pop. If you fry at 350 or above or fry without par boiling , they will pop. Also don’t want to fry them “cold”.
Posted on 2/11/22 at 10:31 am to tiggerfan02 2021
Simple...soak in buttermilk overnight, drain or dry on a towel, lightly flour, salt, pepper, fry in bacon grease or oil used for frying chicken. One min should be long enough...drain on paper towel..do not crowd in pan.
Careful... will splatter.
Do not tenderize...that will just make a bloody pulp.
Check In Check Out in Kenner corner of Veterans and Loyola used to serve up big platefuls. I don't know if ramp construction for new airport terminal shut them down or not.
Careful... will splatter.
Do not tenderize...that will just make a bloody pulp.
Check In Check Out in Kenner corner of Veterans and Loyola used to serve up big platefuls. I don't know if ramp construction for new airport terminal shut them down or not.
Posted on 2/11/22 at 12:13 pm to tiggerfan02 2021
I bake them in the oven with just olive oil, salt and pepper.
Finish with some butter.
Not fried, but easy and delicious.
You could add chopped onions.
Next time I’m wrapping in bacon.
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