Ingredients
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1 lb chicken liver (rinsed and drained well, but not dried)
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1/2 cup flour
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3/4 teaspoon salt
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1/4 teaspoon smoked paprika
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1/8-1/4 teaspoon cayenne pepper
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
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bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)
Instructions
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!