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Categories:
buttermilk mayonnaise salt chicken livers flour onion powder cayenne pepper canola oil red onions baguettes arugula lemon
Viewed: 35 - Published at: 8 years agoIngredients
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise, plus more for spreading
- Salt and freshly ground black pepper
- 2 pounds chicken livers, trimmed
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Canola oil, for frying
- 2 large red onions, thinly sliced
- 3 large baguettes, split
- 10 ounces baby arugula
- 1 lemon, halved
Method
- In a large bowl, combine the buttermilk and 2 tablespoons of mayonnaise; season with salt and black pepper.
- Add the livers.
- In a large, resealable plastic bag, mix the flour, onion powder and cayenne with 1 teaspoon each of salt and pepper.
- Drain the livers and add them to the seasoned flour; toss to coat.
- In each of 2 large skillets, heat 1/4 inch of oil until shimmering.
- Add the chicken livers to the pans and fry over moderately high heat for 6 to 8 minutes, turning once, until browned and crisp.
- (Be carefulthe livers splatter while they fry.)
- Drain the chicken livers on paper towels; sprinkle with salt.
- Pour off all but 2 tablespoons of the oil in one of the skillets.
- Add the onions; cook over moderate heat until softened, 8 minutes.
- Spread mayonnaise on the cut sides of the baguettes and fill with the chicken livers, sauteed onions and arugula.
- Squeeze the lemon over the chicken livers, close the baguettes and cut them into quarters.
- Serve.
