When I was a kid, my mom sent me to school with some pretty weird lunches. Cold, fried chicken livers was probably one of the weirdest, but I loved them then and and I love them now (her too). And as good as they are cold, they’re even better fresh from the fryer. Sprinkle on a little hot sauce or Worcestershire sauce if you like. And don’t even try to trade them for a ham sandwich or offer them to that cute little girl with the Brady Bunch lunch box. She won’t like them.
Fried Chicken Livers
makes 1 pound
1 pound chicken livers, rinsed & drained
1/2 cup whole milk
1 egg
1 cup flour
2 teaspoons salt
1 teaspoon curry powder
1 teaspoon black pepper
peanut oil
Beat eggs & milk until smooth in large bowl. Add livers and allow to soak for 5-10 minutes. Combine flour, salt, curry powder, & black pepper in 1-gallon ziplock bag. Lift livers one or two at a time from bowl, allowing excess egg/milk to drip off. Drop into bag of flour. Continue until all livers are in the bag. Seal bag, making sure enough air is in bag to allow you to toss the livers around in the flour. Do so, making sure the livers separate and become well-coated with flour. Fry in peanut oil at 375º for 6 minutes. (Unless you’re borrowing an industrial fryer, it’s best to fry these in at least 2 batches, so as to make sure the oil gets back up to temperature quickly.)
