Crunchy Chicken Livers With Sour Cream Dip Recipe
Summary
Ingredients
| Oil | 2 Cup (16 tbs) (For frying) | |
| Cornmeal | 1/3 Cup (16 tbs) | |
| All-purpose flour | 1/4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Egg | 1 | |
| Chicken livers | 3 Tablespoon | |
| SOUR CREAM DIP | ||
| Sour cream | 1 Cup (16 tbs) | |
| Onion | 3 Tablespoon, grated | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| 4 drops Tabasco or chili pepper sauce | ||
Directions
Combine all dip ingredients, cover and refrigerate until ready to serve.
Put 1 1/2 inch (3.5 cm) oil in an electric frying pan or deep fryer.
Carefully heat oil to 375°F (190°C) while preparing chicken livers.
Combine cornmeal, flour and seasonings.
Mix egg with milk.
Dip each piece of liver into seasoned cornmeal, then into egg mixture and then into cornmeal again.
Deep-fry for 2 minutes or until golden brown.
Put 1 1/2 inch (3.5 cm) oil in an electric frying pan or deep fryer.
Carefully heat oil to 375°F (190°C) while preparing chicken livers.
Combine cornmeal, flour and seasonings.
Mix egg with milk.
Dip each piece of liver into seasoned cornmeal, then into egg mixture and then into cornmeal again.
Deep-fry for 2 minutes or until golden brown.
Chef
