Thursday, March 17, 2011

Cornmeal-Crusted Fried Chicken Livers

Devised de novo et ab initio November 7, 2010.
1 lb freshest chicken livers
1 c buttermilk
1/2 c all-purpose flour + 1/4 c yellow corn meal
vegetable oil
Pick over livers, alert to gall bladders. Rinse in several changes of water, drain and cover with buttermilk. Let stand in fridge for 30 to 60 minutes. Drain the livers, season with dry rub and add a few at a time to a zip-lock bag of breading mixture, tossing to cover, until all the livers have been added. Let the livers remain for 10 minutes to build up a good coat of breading for a crispy texture. Shake off excess breader, and add half the livers to a 12 inch cast-iron skillet about 3/8 inch (1 cm) deep in hot oil (livers should sizzle loudly upon introduction to the oil). Keep livers well apart. Turn when brown (about 2 minutes), and finish cooking. Drain on paper towels, newsprint,or paper bags. Fry the second half.
Great added to rice and beans or serve as hot appetizers paired with a cool ztaztiki sauce. Or on a pita with pickled cucumber & onion salad and hummus.

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