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Deviled Chicken Livers

Thrifty.Chef's picture
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 2 Teaspoon
  Chicken livers 1 Pound, drained
  Butter/Margarine / 1/4 cup vegetable oil 4 Tablespoon (1/2 Stick Butter)
  Chopped yellow onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1 Pinch
  Cayenne pepper 1 Pinch
  Dry mustard 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chili sauce/Ketchup 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)

1. Mix the flour and paprika on a plate or a sheet of wax paper. Press the chicken livers into the mixture, coating them on all sides. Shake off any excess flour.
2. Heat the butter in a heavy 9- or 10-inch skillet over moderately high heat until bubbly. Add the livers and onion, and cook, stirring, until the livers are browned but still pink inside—about 5 minutes.
3. Lower the heat to moderate and stir in the salt, black pepper, cayenne pepper, mustard, Worcestershire sauce, ketchup, and water. Simmer, uncovered, for 2 minutes. Serve over toast or steamed rice with Cauliflower Fritters and a green salad.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1152 Calories from Fat 640

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 38.2 g191%

Trans Fat 0.3 g

Cholesterol 1694 mg564.7%

Sodium 1407.3 mg58.6%

Total Carbohydrates 40 g13.2%

Dietary Fiber 6.8 g27.4%

Sugars 3.9 g

Protein 84 g167.2%

Vitamin A 1154.4% Vitamin C 159.9%

Calcium 8.4% Iron 254.9%

*Based on a 2000 Calorie diet

Deviled Chicken Livers Recipe