Tuesday, August 13, 2013

Chicken Livers.........

As I sit here and write this post, I can almost hear you say, Yuuuk!! But that's okay, I like them. Unfortunately, I can only eat them once in a while; due to their high cholesterol count. But sometimes, it is just a matter of portion control or will power; then you can have them. The important part of fixing them is to make sure your flour is seasoned and soak your chicken livers overnight (or at least a few hours) in buttermilk. This helps to tone down any game flavor they might have.

Seasoned Flour
1/2 cup all purpose flour
1/2 cup Panko crumbs
1/2 tsp. salt
1/2 tsp. seasoned salt
1 tsp. black pepper
1/4 tsp. granulated garlic
1/8 tsp. cayenne pepper
Whisk it all together. Then dry off the liver and coat them with flour, dip them in the egg mixture and coat them again with the flour. The egg mixture is just an egg with a little milk whisked together. Fry the livers for about 3 minutes on each side, till nicely browned and crispy. Do not overcook or they will be dry. You can use all Panko crumbs if you like.
Till next time......

No comments:

Post a Comment