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Before you jump to My Fried Chicken Livers recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.
Most of us believe that comfort foods are not good for us and that we should keep away from them. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that actually can boost your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try some of these.
Eggs, would you believe, are great for helping you combat depression. Just see to it that you don’t throw away the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the yolks especially, are rich in B vitamins. These B vitamins are fantastic for helping to boost your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try consuming a few eggs to jolly up!
See, you don’t need to stuff your face with junk food when you wish to feel better! Go with these hints instead!
We hope you got benefit from reading it, now let’s go back to my fried chicken livers recipe. You can have my fried chicken livers using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook My Fried Chicken Livers:
- Take 1 pint container of chicken livers
- Prepare 1 egg
- Prepare 1/4 cup Frank's Red Hot Sauce (optional)
- You need 2 tbsp Dijon mustard
- Provide 1 cup flour
- Get 1/4 cup cornmeal
- Get 1 tsp black pepper
- You need 1 tsp oregano
- Use 1 tsp garlic powder
- You need 1 tsp kosher salt
- Take Grapeseed oil or other for frying
- You need Lemon wedges
- Use Old Bay seasoning
Instructions to make My Fried Chicken Livers:
- Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible.
- Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading.
- Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side.
- Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes.
- Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce.
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