Fried Chicken Liver

Pritong Atay ng Manok (Fried Chicken Livers)

 Ingredients

• 1/2 kilo chicken livers
• 3/4 cup buttermilk continue reading for buttermilk substitute
• 1 tablespoon hot sauce
• 1/2 cup flour
• 2 eggs
• 1 1/2 cups Japanese bread crumbs
• cooking oil for deep frying
• rock salt

Instructions

How to cook pritong atay ng manok:

• Clean the chicken livers for any fat or tissues and cut the chicken livers in half.
• In a bowl, put the buttermilk and the hot sauce the put the chicken livers.
• Marinate in a fridge for at least 60 minutes.
• Remove the liquid from the chicken liver with a strainer.
• Beat the eggs and set aside. Place the flour in an empty bowl and the bread crumbs on another empty bowl.
• Dredge each chicken liver first in the flour, then dip in the beaten eggs and finally dredge in the bread crumbs.
• Place each breaded chicken liver on a tray or plate.
• In a frying pan or a heavy skillet pour enough cooking oil until it reach at least 1 and 1/2 inch deep.
• Fry each chicken liver batches for 3 to 5 minutes per side or until it turns golden brown.
• Place the fried liver on a strainer before transferring it to a serving plate.
• Serve with catsup or gravy.

For the buttermilk substitute:

• /4 cup whole milk plus 3 tablespoons milk
• tablespoon lemon juice or calamansi juice or vinegar

How to make the buttermilk:

• Combine the milk and the lemon juice and stir.
• Allow the milk to rest for at least 5 minutes but no longer than 10 minutes.
• When the milk is slightly curdled, the buttermilk is ready for use.