A dish from my youth. Tasty, crispy, and oh so good. The dredge can be used to coat other chicken pieces or even a cube steak. Complete with the roguechef 10 herbs and spices.
Served with sawmill gravy and mashed potatoes or biscuits, this is a meal fit for a king.
Fried Chicken Livers
- Breading Station, 2 bowls, flour, and egg.
- 2 cups AP Flour
- 2/3 tsp Kosher Salt
- 1/2 tsp Thyme Dried
- 1/2 tsp Basil Dried
- 1/3 tsp Oregano Dried
- 1 tsp Celery Salt
- 2 tsp Black Pepper
- 1 tsp Dried Mustard
- 2 tsp Garlic Salt
- 1 tsp Ground Ginger
- 1 tsp Cayenne Pepper Optional
- 1 lb Chicken Livers
- 3/4 cup Buttermilk
- Neutral Oil As needed
- 2 ea Eggs Beaten with 4 tbsp of buttermilk
- 2 tbsp Hot Sauce Optional
- Mix all, and store in an airtight container
- Drain and wash the livers, trim any connective tissue, cut in half.PERFORATE THE LIVERS WITH A FORK, PERFORATE THEM WELL, GO FULL-ON "BATES MOTEL".
- Combine buttermilk and hot sauce.
- Add livers to the milk mixture, marinate the chicken livers in the refrigerator for at least 1 hour.
- Drain the livers, dredge in the seasoned flour
- Dredge the floured livers in the egg and back into the flour.
- Place the livers on a wire rack in a baking sheet and return to the fridge for 15 minutes.
- Add oil into a large, heavy skillet to reach a depth of 1/2 inch. Heat the oil over moderately high heat until it reaches a temperature of 350°F
- Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side.
- Transfer the livers to a large platter lined with paper towels and season.
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