Aside from isol (butt), the only other chicken part I order at Sunburst is liver. I already have a recipe for crispy isol. As for liver, I had had one in my head for some time, the shadow of my less than successful attempts at frying pork liver casting a pall over it. Not that that ever stopped me from sharing such recipe with others, in a tone suggesting I had cooked the dish before.
I have, actually.
But not before yesterday.
That my proffered recipe turned out good doesn’t make me less of a smart aleck, only luckily percipient. It just so happens that chicken liver is more forgiving (harder to overcook) and milder in taste and texturally smoother than pork or beef liver. Even if my version looked nothing like Sunburst’s. See theirs below.
Mine’s better coated though, the downside being the pieces are no longer recognizably liver-looking. Does it really matter when it’s as flavorful? It is incredibly easy to make, too, so go ahead and taste for yourself. Empirical evidence doesn’t lie. I know, therefore I crow.
Fried Chicken Liver
Chicken liver is often sold together with (attached to) the heart, so you might as well use that extra part. To prepare, pat dry with paper towel. For heat, add chili and/or cayenne powder. When frying, prepare lid to cover the pan with in case of spatter.
- ½ kilo chicken liver, cleaned and patted dry
- 1½ teaspoon fine salt
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 3 tablespoons cornstarch
- 1 tablespoon flour
- ¼ teaspoon fine salt
- oil, for frying
For the coating:
- Combine first four ingredients and let sit in refrigerator for at least half an hour or until using.
- Heat an inch or two of oil in a pan. Meanwhile, combine ingredients for coating and dredge liver pieces in the mixture, shaking off excess powder.
- Fry until golden brown on both sides. Drain on paper towel-lined plate. Serve hot with potato chips or lightly sautéed sliced onion.
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