Of all the yummy things my mom used to cook for me, her Southern-style chicken livers have to be my favorite. She braised them and served them over rice and topped with the gravy. Yum! I’ve been feeling a bit nostalgic, and chicken livers came to mind when I was planning this week’s menu. This recipe practically jumped right off my Pinterest board and demanded I make it. Thanks, mom 🙂
We love Kentucky fried chicken livers. We like them with gravy or honey mustard sauce.
My shopping list for this recipe was only 1 item: chicken livers (and they were only $1.99). I had the milk, flour, and spices on hand. Sometimes I get lucky and can find them in the poultry section of the meat counter, but that’s pretty rare. This time I had to search the frozen aisle to find them. I don’t mind frozen, just the waiting for them to thaw. I can be really impatient.
This recipe was clearly written, and it took me 30 minutes to make my chicken livers and gravy (20 minutes for the livers and 10 minutes for the gravy).
I turned the livers several times while I was frying them. They turned out well browned and crispy on the outside while staying juicy on the inside. I’m sure I was drooling at the smell!
The gravy was very simple to make and came out nicely. The texture was thick and creamy–everything white gravy should be.
This gravy practically begs to be spooned over homemade biscuits or plain white rice. Or just about anything else, for that matter. It’s that good!
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