Friday, October 2, 2009

When bad is good

Everyone knows (or should know by now) how bad organ meats are for you, chock full of cholesterol. But that really hasn't slowed the demand for shrimp, foie gras, sweetbreads or red meat. Or for that matter, fried chicken livers. Although I am good about not fixing them at home, and passing them up in the deli, I just couldn't resist them at Granny Bee's in Appomattox today.

Southern Fried Chicken Livers

1/2 pound chicken livers
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable oil, for frying
Combine salt, paprika, garlic powder, and cayenne pepper. Pierce livers with a fork. Liberally season livers with the spice mixture. Dredge livers in flour and shake off excess.
Heat oil in a 12-inch cast iron skillet or heavy fry pan over medium heat.
Place livers into the pan and fry until cooked through, turning once. Use a splatter guard to keep oil explosions to a minimum. Don't overcook them.
Drain livers on a rack over a sheet pan lined with paper towels. Serve hot.

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