For some time now (a few years) my husband has been pestering me. Poking, prodding, and whining that he wants to get a deep fryer again. At one point I had an essence of Paula Deen in me and I was deep frying everything, and I mean EVERYTHING. I just had to get rid of the one I had, I really just hated the thing. Recently we found one that I don’t despise because a lot of the parts are dishwasher safe and its easy to use. I especially like that its easy to clean up because I can not stand my house smelling like McStinkies. We’ve mostly used it for chicken wings and fries, but one day I thought about finally giving my boys the treat of chicken that was actually fried instead of baked. There was a bit of a motive behind that though, with my nose to tail adventure in full force I wanted to try country chicken livers.
This meal is impossibly easy to put together and as always its most important to me that I know what my family is eating. My son actually ate a few livers without even complaining. Did I tell him what they were? Not exactly, they just magically appeared on his plate and he ate them. I myself was a bit hesitant at first, I have had a few bad experiences with offal being … awful. After just one bite I was sold. SCRAPPLE! It tastes almost mapley like scrapple! (for anyone who’s not in the know- scrapple is the best ever breakfast meat.) The contrast between salty, crunchy and mineral-y works best if there is a good ratio of starch to liver so try and keep the livers trimmed small. Along with the chicken livers and thigh nuggets I made cottage style chips. Our favorite type of French fry isn’t the traditional cut fries, but cottage style, chips. Nice and caramely brown with sea salt? It is the best.
- Buttermilk or Yogurt
- 2 pounds boneless-skinless chicken thighs and livers
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon onion salt
- pepper, cayenne
- Preheat lard, peanut oil, tallow, or whatever your preferred fat is to 350 degrees. (You can use a dutch oven with oil or a deep fryer.)
- Rinse chicken/livers under cold running water and cut each one into bite sized pieces. (You would do the same with boneless chicken if you are using it instead)
- Place chicken an airtight container or zip bag and cover with buttermilk or yogurt. (approximately 1 cup per pound of meat)
- Allow to marinate 5 minutes to an hour.
- Place flour and other dry coating ingredients into a shallow bowl.
- Remove chicken from buttermilk, allowing excess to drip off, toss chicken into flour mixture and coat each piece evenly.
- Place approximately half pound at a time into the hot oil. Fry 3-5 minutes or until browned.
- Use tongs or carefully shake the basket to move the chicken around for even browning.
- Remove from grease and place on kitchen towels to absorb excess grease.
- Repeat this process with all of the chicken. (Make additional flour mixture if necessary, I prefer to have a little less than too much. You can always make more, and theres no point in wasting.)
For Cottage style chips- Thinly slice potatoes using a mandoline slicer, or a very sharp knife and place them into cold water. (I add a bit of white vinegar to my water.) Soak at room temperature or in the fridge until needed. Pat the potatoes dry before frying! Fry chips in 375 degree oil until dark and crispy.