Side Pannel
Deep-Fried Chicken Livers
Ingredients List
- 1 lb Chicken livers
- Cornstarch
- Oil for deep-frying
- Salt and pepper
Directions
1. Cut each chicken liver in 2 or 3 pieces. Dredge lightly in cornstarch.
2. Heat oil. Add livers, about half a cup at a time, and deep-fry until
golden. Drain on paper toweling.
3. Serve hot, sprinkled with salt and pepper (or with "Basic Pepper-Salt
Mix" see recipe), and with a side dip of hot mustard or lemon juice.
NOTE: Chicken livers can be cut in smaller pieces, deep-fried as above, and
then served, speared on toothpicks, as hors d'oeuvres. VARIATION: Instead
of dredging livers in cornstarch, toss gently in a mixture of 1 egg white,
1 tablespoon cornstarch, 1 teaspoon sherry and 1/2 teaspoon soy sauce.
2. Heat oil. Add livers, about half a cup at a time, and deep-fry until
golden. Drain on paper toweling.
3. Serve hot, sprinkled with salt and pepper (or with "Basic Pepper-Salt
Mix" see recipe), and with a side dip of hot mustard or lemon juice.
NOTE: Chicken livers can be cut in smaller pieces, deep-fried as above, and
then served, speared on toothpicks, as hors d'oeuvres. VARIATION: Instead
of dredging livers in cornstarch, toss gently in a mixture of 1 egg white,
1 tablespoon cornstarch, 1 teaspoon sherry and 1/2 teaspoon soy sauce.
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