Fried Chicken Livers:
Ingredients:
– 1 pound of chicken livers, cleaned and trimmed
– 1 cup of buttermilk (optional, for soaking)
– 1 cup of all-purpose flour
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of paprika
– 1/2 teaspoon of cayenne pepper (optional, for added heat)
– Salt and black pepper, to taste
– 2 large eggs
– 1/4 cup of milk
– Vegetable oil, for frying
Instructions:
1. Prepare the Chicken Livers
Begin by rinsing the chicken livers and drying them thoroughly with paper towels. If preferred, soak the livers in buttermilk for 1-2 hours in the refrigerator to mellow any strong flavors. After soaking, drain and dry them again.
2. Set Up the Coating Station
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. In a separate bowl, whisk together the eggs and milk.
3. Heat the Oil
In a deep skillet or frying pan, heat approximately 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C). A thermometer can be used for precise measurement.
4. Coat the Livers
Take each chicken liver and first dip it into the flour mixture, then into the egg mixture, and finally back into the flour mixture to ensure a thorough coating.
5. Fry the Livers
Carefully place the coated livers into the hot oil, ensuring not to overcrowd the pan. Fry them in batches for 2-3 minutes on each side, or until they are golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
6. Drain and Serve
Once cooked, transfer the fried livers to a plate lined with paper towels to absorb any excess oil. Serve them warm alongside your preferred dipping sauces, such as ranch, honey mustard, or hot sauce.
Tips:
To keep the fried livers warm, place them in an oven set to 200°F while you finish frying the remaining batches. For added crispiness, consider incorporating a small amount of cornstarch into the flour mixture.
Would you like recommendations for side dishes or additional dipping sauces to accompany this dish?
