Chicken livers are a good source of iron, but can become tough when fried. Soaking them in buttermilk or an acidic marinade can help tenderize them. Fry at 350°F for 4-5 minutes and serve with hot sauce or lemon wedges.
The liver is an organ that is primarily responsible for filtering waste products from the blood. Chicken livers are a nutritious source of iron, a mineral that helps carry oxygen throughout the body and regulates healthy cell growth. One of the most common ways to prepare chicken livers is to fry them. Livers tend to become tough and chewy if even lightly cooked; therefore, steps should be taken to add moisture before frying chicken livers, as well as to ensure that the correct cooking time is used.
One of the best tips for frying chicken livers is to soak the livers in buttermilk before cooking. Buttermilk is a product that is obtained by adding a type of lactic acid culture to milk. This acid can help break down tough fibers in chicken livers and impart a tender texture without affecting the natural taste of the livers. A marinade containing an acidic ingredient, such as vinegar, citrus juice, or wine, can be used as an alternative to buttermilk, but it can change or add different flavors to the livers.
A crispy outer crust and moist inner organ meat are the desired result when frying chicken liver. If a slightly crunchy, thin coating is desired, buttermilk-soaked chicken livers can be dipped in seasoned flour. Chicken livers can be dipped in beaten egg yolk and then coated in breadcrumbs before frying for a thicker, crispier crust.
Another of the best tips for frying chicken livers is to make sure the cooking oil is at the correct temperature before adding the chicken livers. It’s generally recommended to heat the oil until it reaches about 350 degrees Fahrenheit (176.67 degrees Celsius), which will help the coated chicken livers become crispy on the outside, without the coating burning before the inside is cooked through. Chicken livers typically take about 4-5 minutes total to fry in the hot oil.
Fried chicken livers hold oil and can easily become greasy, so drain thoroughly on paper towels to remove excess oil before serving. One of the most common accompaniments for the dish is hot sauce, a combination of chili puree and vinegar. Fried chicken livers and hot sauce tend to be traditionally eaten in the southern region of the United States. For people who may prefer a fresher, spicier flavor to the livers, other recipes may call for serving lemon wedges to squeeze onto the livers before eating.
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