What are the chances that any of you are going to make this? Not good, probably. But the brave among you will be richly rewarded. Yes folks, we’re talking about fried chicken livers. You can thank me later.
The Master Engineer’s Most Excellent Fried Chicken Livers
what passes for 1 lb. chicken livers
1 c. buttermilk
2 Tbsp. paprika
2 tsp. garlic powder
1 tsp. cayenne pepper
oil for deep frying
Prep the livers, cutting off any tough stringy bits, and soak them in buttermilk for about 15 minutes while you work on other things.
Like okra. See? There are healthy green things in this meal. If you were observant, you noticed the coleslaw in the photo at the top, too.
Cut it the okra and dredge in cornmeal. You won’t need egg or any other liquid since okra produces its own handy sticky stuff.
Deep fry the okra first, in 350 degree oil. Drain it and put it in the oven to stay warm. You did turn on the oven, didn’t you?
Now mix the dry ingredients together, drain the livers well in a colander, and dredge them in the flour mixture.
Fry, fry, fry!
But be careful not to fry too long. Chicken livers will get chewy and bitter and all-around gross if you fry them too long, and then you’ll probably try to blame me when you don’t like them. No more than 3 to 4 minutes.
Drain. Eat right away with as much hot sauce as you’d care to slather on. And go back and turn off the oven.
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