Fried Chicken Livers
Fried chicken livers are a long-time staple of many cuisines, and are especially liked in the South. In New England, cooks simply dust the washed and dried livers in seasoned flour, then fry in butter until browned. In the South they often subsitute some cornmeal for some of the flour.
The recipes below create a thicker breading because they are coated twice. Try serving these crispy chicken livers (or any type of fried chicken livers) over a dollop of polenta with grated Parmesan or cheddar cheese. The creamy polenta is a nice contrast to the crunchy chicken livers.
Deep-fried Chicken Livers
Southern Living 1996 Annual Recipes
1 lb. chicken livers, washed and dried
2 c. all-purpose flour
1-1/2 t. seasoned salt
1 t. pepper
1 c. buttermilk
Vegetable oil
Pierce chicken livers several times with a fork.
Combine flour, salt, and pepper in a shallow dish; dredge livers in flour mixture. Dip livers into buttermilk, and dredge in flour mixture again.
Pour oil to a depth of 2 inches into a Dutch oven or electric fryer; heat to 365 degrees F. Cook livers, a few at a time, 4 to 5 minutes or until golden brown. Serve immediately with mashed potatoes and mustard greens sprinkled with vinegar.
Yields: 4-5 servings
Crispy Fried Chicken Livers
from foodandwine.com, recipe by Ashley Christensen
At Enoteca Vin, Ashley Christensen serves her irresistible fried livers with a buttery sage pan sauce, but they're also delicious with just a wedge of lemon.
2 cups panko, or coarse, bread crumbs
1 cup all-purpose flour
Salt and freshly ground pepper
2 large eggs
1/3 cup milk
1 pound chicken livers, trimmed and halved
Vegetable oil, for frying
Lemon wedges, for serving
In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.
Working in batches, dredge a few livers at a time in the flour, then dip them into the egg mixture. Coat them with the panko and transfer to a large plate.
In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven. Repeat with the remaining livers. Transfer to plates and serve with lemon wedges.
