Chicken Livers And Potatoes
Chicken livers and potatoes create a hearty, flavorful dish with crispy fried livers served over baked potatoes topped with savory gravy. The combination of tender livers, seasoned coating, and baked potatoes makes it perfect for a comforting meal, appealing to those who enjoy rich, savory flavors.
Ingredients
Instructions
- Preheat the oven to 400° F. Clean and butter the outside of the potatoes, then wrap them in aluminum foil and bake until tender.
- Pour 1/4 cup of oil into a frying pan and heat over medium-high heat.
- Clean and drain the chicken livers on paper towels. In a large bowl, combine flour, seasoned salt, black pepper, and cayenne pepper.
- Dredge the chicken livers in the flour mixture until well coated.
- Place the coated livers into the hot frying pan and cook until done, turning as needed.
- Once the livers are cooked, add the remaining flour mixture to the pan and stir continuously until it turns a medium brown.
- Pour in 5 cups of boiling water and add chopped onion, then simmer to make gravy.
- When the baked potatoes are done, slice open each and pour the livers and gravy mixture over the split potatoes.
Tips & Substitutions
For a flavorful twist, consider adding minced garlic or fresh herbs like thyme to the gravy. If you don't have seasoned salt, a mix of regular salt and your favorite spices can work well. For a healthier option, try using olive oil instead of Mazola oil. Ensure the livers are not overcooked to maintain their tenderness.
Serving Suggestions
Serve the chicken livers and gravy over the baked potatoes for a hearty meal. This dish pairs well with a side of steamed vegetables or a fresh salad. For added richness, a dollop of sour cream or a sprinkle of cheese can elevate the flavors further.
Storage & Reheating
Leftover chicken livers and gravy can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat until heated through. Avoid microwaving directly, as it may toughen the livers.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Livers And Potatoes contains roughly 1552 calories, with 16g protein, 112g carbohydrates, and 127g fat. It is an excellent source of vitamin A (140% of the Daily Value), dietary fiber (95% of the Daily Value), and vitamin C (93% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1806mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, frozen chicken livers can be used. Just make sure to thaw them completely and pat them dry before dredging in the flour mixture. This helps ensure a good coating and prevents excess moisture when frying.
What can I substitute for potatoes in this recipe?
If you're looking for a low-carb alternative, consider using cauliflower or sweet potatoes. Both options provide a different flavor and texture but complement the livers and gravy well.
How do I know when the chicken livers are done cooking?
Chicken livers are cooked when they are no longer pink in the center and have an internal temperature of 165°F. Be careful not to overcook them, as they can become tough and grainy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).