Cookbook:Chicken Livers
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Traditional chicken livers are breaded and fried in hot oil. Chicken livers (gizzards and hearts) can be obtained from most grocers.
Dredge livers in flour, knock off excess flour and carefully place in pan with hot oil. While corn oil was used in traditional fare, grape seed oil is preferred due to its higher smoke point and that it is flavorless, thus not interfering with the flavor of the dish. To insure the oil is hot enough take a toothpick, wooden handle or chop stick and place the tip in the middle of the pan on the bottom of the dish, if small bubbles begin coming up then the oil is hot. Always heat the pan before putting the oil in it, hot pan, cold oil food won't stick.
After the livers have been placed in the hot oil cook until slightly firm and golden brown, many people have a tendency of over cooking livers. The cook time depends on the size of the livers and the temperature of your cooktop. 3 or 4 minutes per side is common in properly heat oil.
Variation add salt and pepper to flour or salt and pepper after cooking. Cayenne pepper can also be added to the flour.
Ofter chicken livers are cooked with chicken gizzards and chicken heart, while chicken heart are cooked very much like livers, gizzards require additional cooking time do to their density.
Serve hot and enjoy, they are not good cold.
