Sep 06 2009
Fried Chicken Livers!!!!
As some of you may know, I work in a gas station deli in real life. This affords me the opportunity to get creative with the many things you can fry in grease, especially days like today.
My choice for today was fried chicken livers, probably because I simply couldn’t eat another piece of fried chicken itself. We serve them occasionally on the lunch buffet, but by the time I actually get to eat one, they’re rock hard and I have to soak them in tons of hot sauce just to make them edible.
So there I was, determined to make these chicken livers taste better than the horrid, tasteless rock I’d had to endure before. The only problem was, I’d never actually cooked them before. Here’s what I did:
First, I took about 1 1/2 pounds of frozen chicken livers and put them in a colander inside a bowl. I ran tap water over them until they were covered. I put foil over the top and went back to work.
After making three pizzas, I went back into the kitchen to check on the livers. They were thawed, so I began rinsing them with tap water, still in the colander. I put them back into the bowl, and continued to drain and rinse them until the juices coming out were no longer milky. I let them drain one more time, until they were nearly dry.
I then opened 8 packets of mustard, and mixed it into the livers until they were completely covered. While I let this sit, I mixed black, white and red pepper with cumin and chili powder. I used a plastic spoon to scoop out two spoons full of each into a small cup.
What I used for my coating was something called G&L. It’s basically seasoned flour. I sprinkled four good spoons full of the well mixed seasonings on the liver and mixed the rest in with the G&L. I mixed the livers by hand until the seasonings were evenly distributed. I coated the livers, let them sit until gummy, then coated again for maximum crunchiness.
I cooked them for about 7 minutes in 360 degree oil, then drained on paper towels, then on a rack in a drip pan. The whole process took about four hours. But that was because I was at work.
