@@LelaStrika make your own! New England Cheesemaker supply sells buttermilk culture.....add to milk, stir, let it sit overnight and you've got the richest, thickest buttermilk you've ever had! MUCH better and cheaper than store-bought.
@@LelaStrikanot really. The problem is it is very hard to find full fat buttermilk these days. Oddly, in Chicago it’s pretty easy to find which is odd to me since my buttermilk love affair began as a child growing up in Alabama.
I always have trouble with the livers popping grease when either skillet frying or deep frying. I don't normally clean the fat off as you did so maybe that's the problem?
I love chicken livers. I cooked them one time, scared me to death. They were popping all over and on me. What is the secret to not having them pop the fire out of me??
Oh no!.. Before you place them in the oil or bread them, use a fork or small pairing knife to poke multiple holes in each liver (best to lay them all out on a cutting board and go to town) and this should do the trick. Even so, I still use a fryer screen over my pans just in case. 👍
Using a pot with a proper lid is the way. Make sure to NOT add too much oil to the pot. Half way up about. Using a lid that has a small hole built in is great. If you do not have one, tilt the lid a bit to allow mosture to escape.
@Tina Turner Donated Gifted-Koha alot of Her Putea/Money to 'St Judes Childrens Hospital' back in the Days because She had a Treacherous Abandonment Childhood Yummy Yummy I'll try Your Recipe Ofals so great for You Subscribed Rated up Shared from Ataahua/Beautiful Bland Bay Whangaruru Aoteoroa New Zealand.🎉🎉🎉🎉🎉🎉
Omg stop puting that lid on hot oil!! Ots clear to me you dont know what you are doing :( you are introducing water wapor ( steam ) to the oil!! Thats the leading cause for fires while frying at home!!
@@jeanniem3110 no! 85% of house fires involving cooking is from water into oil! A lid over hot oil creates water wapor that falls into the hot oil when the lid is lifted!! Every single culenary school teaches this! Ask any experianced fire fighter about this and he will tell you the same thing!! NEVER cover hot oil with a none wented lid!!
I let mine sit in buttermilk for a couple of hours before dredging in the flour. It improves the flavor drastically.
buttermilk is expensive now 😃😝
@@LelaStrika make your own! New England Cheesemaker supply sells buttermilk culture.....add to milk, stir, let it sit overnight and you've got the richest, thickest buttermilk you've ever had! MUCH better and cheaper than store-bought.
@@nancybyrd2221 Lemon juice or vinegar work just as well.
@@alangeorgebarstow yes it will work BUT you won't enjoy the rich, creamy texture the culture creates! Bon appetito!
@@LelaStrikanot really. The problem is it is very hard to find full fat buttermilk these days. Oddly, in Chicago it’s pretty easy to find which is odd to me since my buttermilk love affair began as a child growing up in Alabama.
I love fried chicken livers!
Gonna make this tonight thank you for your Video 😊
OMG it has been way too long...they are delicious.
WOW!! these were amazing thank you!
Glad you enjoyed them!
Yum! Craving these.
I thought I was buying calf liver but I bought chicken livers instead. I'll give this a shot side by side with regular saute with onions
I cooked some last night. My family is from Austin Texas so I was raised in California on pure southern food 😂
That looks super yummyah.
Good to see you back, chef!
Chef😅😂
I love chicken liver
ı love chicken liversssss
Does this work for gizzards too?
Next time dip them in gravy and add a dash of hot sauce. Thats good eating!
Nobody does more than my H.E.B. 😂
Use garlic powder instead of garlic salt, to control the amount of salt in your food.
Can you do gizzards like this, too?
Can we use an air fryer instead?
I always have trouble with the livers popping grease when either skillet frying or deep frying. I don't normally clean the fat off as you did so maybe that's the problem?
U gotta poke hole n the liver with a fork, it's stubborn.
Instead of buttermilk can I use regular milk
Yes. It still has lactic acid which acts as a tenderizer. I would add an egg to thicken and help the batter stick.
"Promo sm" 💞
I love chicken livers. I cooked them one time, scared me to death. They were popping all over and on me. What is the secret to not having them pop the fire out of me??
Oh no!..
Before you place them in the oil or bread them, use a fork or small pairing knife to poke multiple holes in each liver (best to lay them all out on a cutting board and go to town) and this should do the trick. Even so, I still use a fryer screen over my pans just in case. 👍
Thank you...😚🤗
Using a pot with a proper lid is the way. Make sure to NOT add too much oil to the pot. Half way up about. Using a lid that has a small hole built in is great. If you do not have one, tilt the lid a bit to allow mosture to escape.
@7:45 IR gun takes surface temp
Sir you made fried liver... not southern fried liver, we only used salt and pepper. Authentic southern flavor. But I'm going to try your version.
Nah. We add all the seasonings down here 😅
I want to try chx liver now
Mine came out too hard, teeth breaking hard! I will avoid the egg next time and no way will I double dredge! Sorry, yours really looked good though!
@Tina Turner Donated Gifted-Koha alot of Her Putea/Money to 'St Judes Childrens Hospital' back in the Days because She had a Treacherous Abandonment Childhood Yummy Yummy I'll try Your Recipe Ofals so great for You Subscribed Rated up Shared from Ataahua/Beautiful Bland Bay Whangaruru Aoteoroa New Zealand.🎉🎉🎉🎉🎉🎉
Salt much?
That flour, seed oil and ranch will kill you😅 other wise way to go😂
no they are not grosss
Omg stop puting that lid on hot oil!! Ots clear to me you dont know what you are doing :( you are introducing water wapor ( steam ) to the oil!! Thats the leading cause for fires while frying at home!!
Wrong! He knows exactly what he's doing. Turned out perfectly.
@@jeanniem3110 no! 85% of house fires involving cooking is from water into oil! A lid over hot oil creates water wapor that falls into the hot oil when the lid is lifted!! Every single culenary school teaches this! Ask any experianced fire fighter about this and he will tell you the same thing!! NEVER cover hot oil with a none wented lid!!
I've seen water added to bacon and chicharon.