Breaded chicken liver recipe?

I have this obsession with breaded chicken livers I Love them where I live you can't find them at the store already made so I need a fool proof recipe as I have never made them before.Breaded chicken liver recipe?
Crispy Fried Chicken Livers


TOTAL TIME: 30 MIN


SERVES: 6


At Enoteca Vin, Ashley Christensen serves her irresistible fried livers with a buttery sage pan sauce, but they're also delicious with just a wedge of lemon.


ingredients


2 cups panko or coarse bread crumbs (see Note)


1 cup all-purpose flour


Salt and freshly ground pepper


2 large eggs


1/3 cup milk


1 pound chicken livers, trimmed and halved


Vegetable oil, for frying


Lemon wedges, for serving








directions


In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.


Working in batches, dredge a few livers at a time in the flour, then dip them into the egg mixture. Coat them with the panko and transfer to a large plate.


In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes. Drain on paper towels. Repeat with the remaining livers. Transfer to plates and serve with lemon wedges.


NOTES Panko (Japanese bread crumbs) is available in most supermarkets, specialty food stores and Asian markets.Breaded chicken liver recipe?
Ritzy Chicken Livers - You can't mess this up! Enjoy!!


INGREDIENTS


12 fresh chicken livers


24 buttery round crackers, crushed


1 tablespoon Italian-style seasoning


4 tablespoons butter, melted


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.


Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.
wash your livers then place in large baggie add to them salt very little black pepper to taste papricca tiny amount (only helps the coloring anyway)close baggie shake to evenly bread livers /place on a very generously greased baking sheet place in 425 degree oven (preheated) for 15 to 25 min or until golden brown and tender they are to die for you can also dip a paper towel in cooking oil and dab the tops just before placing in the oven to keep the breading from getting darker spots when browning nothing ever tasted better than fresh hot BAKED chicken liver and when you do them in a baggie there is no mess just take them out throw away the messy baggie wait until you taste these
i have had the best luck with a basic breading technique.


dip livers in seasoned flour,then into a egg wash,then into bread crumbs.easy fry in oil . drain and season.


enjoy.


cookie