Thursday, October 9, 2014

Southern Fried Chicken Livers

Chicken livers are a great, plus inexpensive way to load up on Iron , protein, zinc, B vitamins , vitamin A and Folic acid. There are many ways in to prepare them, this being one of my favorites.  This method provides a wonderful and satisfying crunch to contrast with the supple interior.  I like to marinate these puppies before frying them to enhance the flavor profile and give a magnificent flavor beyond the nostalgic and sought after outer crust.  They may be baked , just turn often to achieve the texture contrast, but why compromise a good thing.?  This recipe is great for game days or social gatherings because they may be cut into bite sized pieces or Popcorn Chicken Livers and are a grab and go treat!
Spring a batch on your chicken liver nay sayers and watch how fast they realize what they've been missing for so long!
1 container chicken livers,  about 1 lb., drained and rinsed
2 tbsp. Worcestershire sauce
2 tbsp. fish sauce
2 tbsp. sherry peppers sauce*
2 cloves garlic, pressed or finely minced
2 c. seasoned flour
3/4 c. buttermilk pancake mix
2 tsp. onion powder
1 tsp. chili powder
oil for frying
Heat oil to 375*F.
Trim the livers of the fibrous connective membranes and cut into smaller bite sized pieces.
Meanwhile, combine Worcestershire, fish sauce, sherry peppers and garlic in a small bowl.
Pour over livers and marinate for 15 minutes to 1 hour.  The longer you marinate, the deeper  the flavor profile.
Combine flour, pancake mix, onion and chili powders and shake well to blend.
When ready, drain livers again but do not rinse.
In two to three batches, toss livers in breading and carefully drop into oil.
Fry until golden and floating, about 3 minutes per batch, drain on paper towels.
Serves 4 as a main course and about 8 as 2 per portion appetizers.
Garnish with fresh chopped parsley if desired.
*If you don't have access to sherry peppers sauce, you may substitute with hot sauce or Sriracha.

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