-
1
MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
-
2
MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
-
3
SHAKE container and mix well.
-
4
REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
-
5
PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
-
6
PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
-
7
ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
-
8
PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315u00b0F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315u00b0F (use a deep-fryer thermometer to gauge).
-
9
ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170u00b0F oven until serving.
-
10
SERVE and enjoy!
