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The sold them for 14 livers for $4.99 PLUS a biscuit. Now gone with the wind. Where can you find decent fried livers anymore? I have a big Fry Daddy, but preparing them is daunting. They pop and they spatter, due to the water in the liver. I'm in Atlanta. Besides the homophobic Cracker Barrel, where can I get good fried chicken livers in this city?
by Anonymous | reply 59 | April 27, 2018 1:00 PM |
The cholesterol in organ meat is bad for you. Eat a radish.
by Anonymous | reply 1 | April 15, 2018 4:37 AM |
I think I'm going to be sick.
by Anonymous | reply 2 | April 15, 2018 4:38 AM |
If only there was some method of searching the internet for this kind of information?
Offsite Linkby Anonymous | reply 3 | April 15, 2018 4:48 AM |
I like gizzards even though I never see them on a menu. I remember they were available at Brown's Chicken back in the day.
by Anonymous | reply 5 | April 15, 2018 5:24 AM |
When I lived in Tennessee I loved the fried livers and gizzards at Lee's Chicken.
by Anonymous | reply 6 | April 15, 2018 5:49 AM |
[quote]The cholesterol in organ meat is bad for you. Eat a radish.
I bet you still think jello, half a grapefruit and cottage cheese make for a perfect diet.
Organ meats are full of iron. They're good for you. Breading and frying are the bad way to prepare them.
by Anonymous | reply 7 | April 15, 2018 5:53 AM |
Perdue sells them nice and clean in a easy to hold bucket. You can fry them yourself
by Anonymous | reply 8 | April 15, 2018 5:55 AM |
You don't have quality protein, or fiber. Your meal planning is way off. Do you want abs or bowel cancer.?
by Anonymous | reply 9 | April 15, 2018 5:58 AM |
They import frozen chicken from China, no thank you.
by Anonymous | reply 10 | April 15, 2018 6:22 AM |
I used to LOVE me some Lee's fried chicken! They had these breast cuts they called keels(?) and potatoe wedges to die for! I havent seen one in 20 years.
by Anonymous | reply 11 | April 15, 2018 6:22 AM |
OP - - The Colonnade Restaurant had livers on the menu when I lived there.
by Anonymous | reply 12 | April 15, 2018 6:32 AM |
I cant. Sometimes, hun....you gotta pull up the big boy britches and go where the livers are. If that means Cracker Barrel, then get to stepping. Go in there and sit down with PRIDE and order that shit.
by Anonymous | reply 13 | April 15, 2018 6:37 AM |
Yes r3, they sell chicken livers, but not the same ones. Cracker Barrel has them too but they are frozen. Church's would cook them fresh while you waited.
And r8, I have a fry daddy. Even being careful, it makes a big mess
by Anonymous | reply 14 | April 25, 2018 6:36 AM |
Do you know what the liver does? Yuck.
by Anonymous | reply 16 | April 25, 2018 7:32 AM |
Hartz Chicken Buffet has them but I couldn't find locations outside of Texas
Offsite Linkby Anonymous | reply 18 | April 25, 2018 9:07 AM |
Chicken Express has livers and gizzards. TX, OK, LA, AR only though.
Offsite Linkby Anonymous | reply 19 | April 25, 2018 9:22 AM |
Screw the naysayers! I love deep fried and breaded chicken livers to die for, and really worth dying for, if they ultimately really kil us. In Chicago Harold's chicken makes superb ones, I believe they're fried in lard too! Never beeh keen on the texture of gizzards, but I make a mean chopped liver too. Hope you find a new joynt you like as much OP!
by Anonymous | reply 20 | April 25, 2018 9:24 AM |
Lucky Wishbone is your friend.
Offsite Linkby Anonymous | reply 21 | April 25, 2018 9:50 AM |
OP, do you like chicken hearts too?
by Anonymous | reply 22 | April 25, 2018 11:36 AM |
livers and other organs. good god, people eat human parts that filter the poisons from the system. weird....
the smell of liver cooking makes me wretch.
by Anonymous | reply 23 | April 25, 2018 11:50 AM |
The Colonnade still has chicken livers. Fried or broiled.
Offsite Linkby Anonymous | reply 24 | April 25, 2018 12:32 PM |
Mary Mac's Tea Room also has them. $6.95 as a starter or $12.00 as a main course.
Offsite Linkby Anonymous | reply 25 | April 25, 2018 12:34 PM |
Cajun's Fabulous Fried Chicken in Biloxi sells them and are very popular.
Anyone else remember when Popeyes founder Al Copeland was just starting out and his Popeyes restaurants sold the BEST chicken livers. He used the same breading as his spicy chicken.
by Anonymous | reply 26 | April 25, 2018 12:58 PM |
I withdrew my custom from Mary Mac after that ol' bitch took tomato aspic off'n her menu!
Hmmmpph!
by Anonymous | reply 27 | April 25, 2018 1:19 PM |
At the Colonnade you can get a good meal down your throat, and then walk across the parking lot to the notorious Cheshire Motor Inn for dessert, from all the good time boys.
by Anonymous | reply 28 | April 25, 2018 2:30 PM |
Dis what the Soul Food Queen say 'bout livers:
Offsite Linkby Anonymous | reply 29 | April 25, 2018 5:10 PM |
It's been a long time, but I remember chicken livers were delicious! I preferred them grilled or broiled, but fried was good too. My Jewish grandmother made the best chopped chicken liver on the planet. But gizzards! OMG they're like eating a wad of rubber bands. Nasty things as I remember.
by Anonymous | reply 30 | April 25, 2018 10:42 PM |
Mary Macs is the most overrated restaurant in Atlanta ! But I must confess,the peach cobbler was to die for!
by Anonymous | reply 31 | April 25, 2018 10:56 PM |
I can smell the fried grease oozing from your collective redneck pores all the way up in Maine.
by Anonymous | reply 32 | April 25, 2018 11:08 PM |
They love chicken livers in Kentucky:
Offsite Linkby Anonymous | reply 33 | April 25, 2018 11:09 PM |
Do they serve mountain oysters?
by Anonymous | reply 35 | April 25, 2018 11:13 PM |
This is peasant food. God, I loathe the poor and forsaken.
by Anonymous | reply 36 | April 25, 2018 11:13 PM |
^^I thought Barbara Bush died
by Anonymous | reply 37 | April 25, 2018 11:15 PM |
To those crapping on our yum here, I feel I must make the distinction that bird livers are quite lovely. They do not smell bad while cooking, or have a metallic flavour like beef or pork liver. Perhaps if you gave them a try, you would be delighted. Other than deep fried, Jewish chopped liver and pate de foie gras are food of the gods.
by Anonymous | reply 38 | April 25, 2018 11:19 PM |
I only eat fried chicken livers maybe three or four times a year. But when I get a craving for them, I HAVE TO HAVE THEM. I'll drive across town for 'em!
by Anonymous | reply 39 | April 25, 2018 11:22 PM |
I am aware of no chain restaurants that serve fried chicken livers.
Sad.
by Anonymous | reply 40 | April 25, 2018 11:55 PM |
The pinnacle of cuisine for you lot:
Offsite Linkby Anonymous | reply 41 | April 26, 2018 12:02 AM |
Granny never fooled with chicken livers. Possum shanks and owl eggs, yes. Smoked crawdads too.
by Anonymous | reply 42 | April 26, 2018 12:16 AM |
FOOD & WINE weighs in with their recipe using a fancy breading made from Japanese panko crumbs.
Offsite Linkby Anonymous | reply 43 | April 26, 2018 12:44 PM |
How is is that Panko crumbs have become fancy? You can buy a canister at Target for 2 bucks.
I really hope all of the liver lovers posting here are over 80.
by Anonymous | reply 44 | April 26, 2018 12:59 PM |
Now you've made me put my teeth in so I can curse you properly -- "Fuck you, r44!"
by Anonymous | reply 45 | April 26, 2018 1:17 PM |
R44 Though not mainstream American culture, I know many younger people who enjoy pate, whether goose or duck or chicken liver. Many non-Jews in large cities like chopped liver. It all depends on how one was raised, or whether or not one is adventurous with food. I'm 50, but know many in their 30's & 40's who enjoy it. Like eating beef, I think wine definitely enhances the flavour. I don't think I've ever eaten any liver without a glass or two.
by Anonymous | reply 47 | April 26, 2018 1:51 PM |
I get mine from Lee's Famous Recipe. And yes, they're delicious/
Offsite Linkby Anonymous | reply 48 | April 26, 2018 1:55 PM |
I think a visit to Harold's for fried chicken livers is on my agenda today after reading this thread!
by Anonymous | reply 49 | April 26, 2018 2:14 PM |
THE GUARDIAN says chicken livers are very good for you.
Offsite Linkby Anonymous | reply 50 | April 26, 2018 2:20 PM |
Foie gras is delicious but you’d never bread it and fry it. I prefer when liver is made into pate.
by Anonymous | reply 51 | April 26, 2018 2:26 PM |
[quote]the smell of liver cooking makes me wretch.
Oh, Dear, R23
by Anonymous | reply 52 | April 26, 2018 2:50 PM |
I don't know how you'd make them to order as I've always fried and then baked them. It takes an hour to get that shit done properly.
by Anonymous | reply 53 | April 26, 2018 3:23 PM |
OP, perhaps you can just walk along a busy street and scoop up dog shit to eat. That's about the same thing, isn't it?
by Anonymous | reply 54 | April 26, 2018 3:27 PM |
You're nasty R54, and deep down you know it.
by Anonymous | reply 55 | April 27, 2018 11:58 AM |
r49 You mean the restaurant in central NJ? May I come along, I haven't had a good pastrami sandwich in ages.
by Anonymous | reply 56 | April 27, 2018 12:30 PM |
I admire the OP for posting this question on the DL, of all places. Seriously, my hat's off to you!
by Anonymous | reply 57 | April 27, 2018 12:37 PM |
[quote] the smell of liver cooking makes me a wretch.
There, fixed that for ya.
by Anonymous | reply 58 | April 27, 2018 12:59 PM |
Chopped liver on a Ritz cracker. I remember that as a little bit of heaven.
by Anonymous | reply 59 | April 27, 2018 1:00 PM |
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