Thursday, August 12, 2010
Recipe: Fried Chicken Livers with Tomato and Goat Cheese
The next time you pull out that mystery bag from inside a chicken, try this instead of throwing it in the trash. It took me less than twenty minutes from start to finish; in essence, it's the perfect way to curb your hunger while you wait for that chicken to cook.
Liver from 1 chicken
1/2 cup milk
1/4 cup flour
1/4 tbsp sea salt
1/4 tbsp fresh ground pepper
1/2 tbsp your favorite spices or seasoning (I used Old Bay)
1 small tomato
1-2 tbsp goat cheese
Vegetable or canola oil for frying
Rinse and dry liver, then cut the lobes into two separate pieces. Place in a small bowl and pour milk over the top. Throw in a pinch of salt and a little fresh ground pepper; allow liver to soak in the milk while you make the breading and start heating the oil.
Combine flour and seasoning in a small bowl. Set aside.
Meanwhile, heat a pan over medium-low and add a little olive oil. Cut tomato into four thick slices. When oil is heated, spread tomato slices out and top with a little salt and pepper. Allow to cook while you fry the livers, flipping and reseasoning halfway through. Tomatoes will be ready when soft and nearly caramelized around the edges - about the same time that your livers will be ready.
Remove liver segments from the milk and dredge each side in the flour mixture. Dunk segments in the milk again, then coat one more time with flour.
Fry breaded liver pieces in oil, turning frequently, until golden brown - about 2-3 minutes per side.
The breading turned out to be light, crispy, and incredibly flavorful. The creamy smear of goat cheese and warm, sweet tomato were a wonderful contrast to the crunchy, savory breading. Chickens take a long time to roast, and I always get a little hungry before they're done. Now that I know the possibilities of chicken livers, I will probably make this appetizer to tide me over every single time I have a chicken in the oven!