Fried Chicken Livers
published by Meg Smith on Jul 4, 2011
Although many people avoid eating organ meats, chicken livers provide almost 26 g of protein per 100-gram serving. They also provide significant amounts of iron, phosphorus, potassium, niacin, pantothenic acid, folate, choline, betaine, B-12, and more than 14,000 IU of vitamin A, according to the USDA Nutrient Database for Standard Reference. Their creamy inside texture and crunchy exterior make them a true indulgence, despite their high cholesterol content.
Iron provides heme, the oxygen-carrying portion of red blood cells. Phosphorus helps maintain the body’s bone health, pH balance and normal blood pressure. The body uses B-vitamins to convert food to energy, among other effects, and vitamin A prevents blindness.
Ingredients and Equipment
1 lb. fresh chicken livers, drained
1 cup buttermilk
Rectangular glass casserole dish
1 cup flour
1/4 cup white cornmeal
1 tsp. sea salt
1 tbsp. mixed peppercorns
Shallow bowl
Saute pan
3 tbsp. sunflower oil
1 tsp. minced garlic
3 tbsp. minced red onion
Spatula
Wok strainer
Paper towels
Serving plate
Image via Wikipedia
Step One: Spread the drained chicken livers in a single layer in a rectangular glass casserole dish. Cover the chicken livers with buttermilk and allow them to soak overnight.
Step Two: Preheat a saute pan for one minute on high heat. Lower heat to medium-high and add the sunflower oil. Heat the pan for an additional minute.
Step Three: Add the garlic and red onion, stirring everything until the scent of the garlic permeates the kitchen and the red onions are translucent.
Step Four: Mix the flour, cornmeal, salt and ground mixed peppercorns together in a shallow bowl. Dredge the chicken livers in the flour mixture and drop them into the preheated saute pan, spaced at least 1/4-inch apart. Discard the buttermilk.
Step Five: Fry the chicken livers until they are browned on all sides and the onions begin to caramelize. Use a wok strainer to remove the livers to a serving plate covered with paper towels to drain.
Serve fried chicken livers with steamed kale or turnip greens and chunks of watermelon and cantaloupe.
References:
# 1 by dixie1965
July 4th, 2011 at 10:36 pm #
love chicken livers.
# 2 by Tulan
July 4th, 2011 at 10:50 pm #
my grandma loved chicken livers.
# 3 by isloooboy
July 5th, 2011 at 4:47 am #
Very spicy look