Ok, so you're thinking what in the world did chicken liver have to do with
Well it's a healthy high iron goodie that is absolutely wonderful when deep fried (ikr, what isn't good deep fried lol) in high oleic organic sunflower oil
and we've got it, right here!
Sunflower oil is a great option for people who suffer from eczema, psoriasis, and other dry skin conditions but you don't just have to slather it on, when taken internally a well as externally can give you double benefit! So enjoy the recipe
About a pound of fresh chicken liver(rinsed)
1 cup of milk (whole raw milk is best)
2 cups all purpose flour
2tsp McCormick season all
1 tsp black pepper
1 tsp marjoram (dry)
1 tsp cayenne (optional)
1/2 tsp sea salt
Enough sunflower oil for frying
About 2 cups water for dipping
What to do:
In a small bowl put your chicken liver sprinkle with salt and cover with milk.
Mix with your hands and let it sit for already 10 minutes
|Livers Soaking in Milk|
While they soak in a medium sized bowl mix your flour and all your seasonings, use a fork to combine and set aside.
In another medium bowl put your water (you'll see why in just a sec)
Now set up your little chicken liver dippin' station liver, flour mix, water bowl and a plate to sit floured livers on.
At this point start heating up your oil.
Now grab a handful of those livers, no need to rinse the milk just let the drain in your hand. Dip them into the flour to coat.
Remove individual liver shaking lightly and just put them in your hand (handful remember)
Dip your handful of liver into the bowl of water quickly but being sure they get wet. You want them wet but with for still on them and go right back into the flour with the same hand. If you have for stuck to your hand do your fingers into the flour and kinda crumble the 'breading' off into the flour. This is going to give you a nice attractive coating.
|Livers Double Dipped|
Roll them in the flour this second time and remove to plate.
Now other than because I'm from the south and I learned from watching so I'm not the best at recipes, I say handful because you'll also be cooking these in small batches do a handful is a good amount and this way you can save oil as well. The livers will need to be dropped individually into the hot oil . Don't dump the while handful in at once take your time and do one by one into the oil and if you're using a fryer basket give it a shake after about 2 minutes to be sure they don't stick together
Now you're cooking with gas ;-)
In a home fryer should take about 5 minutes for nice crispy livers (and you can also use this method for chicken pieces, chicken fingers, or fish!)
Remove and let drain on a paper towel( I use a cooking track covered with a double layer of Paper towels)
Keep going at it until you're all done. Serve HOT and I hope you enjoy!