Fried Chicken Livers & Mashed Potatoes

Man!  Fried Chicken Livers with some great mashed potatoes with  home made pan gravy with a hot biscuit sound real good about now...Only if you love them like I do.

 I called that good eating and great soulfood coming from the south. Making dinner simple and using what you have in the kitchen to make a great meal.

Simple Recipe


1 Container of Chicken Livers and rinsed and clean livers by removing that green bags off them.

1 Egg

1 small cooked grill onions

Plain Purpose Flour

Organic Garlic Powder

Salt and Black pepper

Bacon Grease/Drippings

Melt a heaping serving spoons full amount of bacon grease in a large skillet.

1 1/2 cup plain flour and lot of garlic powder, salt to your taste and black ground pepper place in in a large plate. it’s for dredge the livers.

Pour about 1/2 cup whole milk into a bowl and whisk in the egg.

Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.

Cover with the splatter shield.(Cooking chicken livers love to pop and that hurt). Allow to brown thoroughly before flipping.

Add cooked grill onions

Add livers to gravy and cover lightly

Try them Just fried

Clean Livers by removing that green bags off them

Same recipe up above but used canola oil for frying..using a deep fryer.

Creole Chicken Sausage Gravy

Simple and easy and taste really good over some homemade biscuits. bring some New Orleans favors into your breakfast table....Creole Chicken Sausage Gravy over biscuits.

Easy Biscuits Recipe

2 1/4 cups self rising flour

1/2 cup cold butter softened

1 1/4 cups cold buttermilk

all-purpose flour for dusting

melted butter (for brushing the baked biscuits)

Preheat the oven to 450F. Grease a baking sheet.

Place the flour in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes. Add in the buttermilk slowly and stir just until combined.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough 3 or 4 times, adding flour as needed to prevent sticking. Pat the dough into a rectangle about 3/4 inch thick. Fold each side over to the center, as if folding a letter. Repeat 2 more times, beginning with patting the dough out.

Pat the dough out 1 more time until it is about 1/2-inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.


Creole Chicken Sausage Gravy

1/4 pound Chicken Sausage

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

dash pepper flakes

dash cayenne pepper

Brown the sausage in a medium skillet over medium heat, breaking it up as you are cooking it. Stir the flour into the sausage and sausage grease. Add in the salt and peppers. Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Lower the heat to low and cook, stirring until thickened. When some overage ... Add to Mashed Potatoes

Creole Chicken Sausage Gravy And Mashed Potatoes