Crispy Fried Chicken Livers
TOTAL TIME 30 MIN
At Enoteca Vin, Ashley Christensen serves her irresistible fried livers with a buttery sage pan sauce, but they're also delicious with just a wedge of lemon.
2 cups panko or coarse bread crumbs (see Note)
1 cup all-purpose flour
Salt and freshly ground pepper
2 large eggs
1/3 cup milk
1 pound chicken livers, trimmed and halved
Vegetable oil, for frying
Lemon wedges, for serving
1. In a food processor, process the panko until fine. Transfer to a pie plate. In another pie plate, season the flour with salt and pepper. In a medium bowl, whisk the eggs with the milk.
2. Working in batches, dredge a few livers at a time in the flour, then dip them into the egg mixture. Coat them with the panko and transfer to a large plate.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes. Drain on paper towels. Repeat with the remaining livers. Transfer to plates and serve with lemon wedges.
WINE These crumb-coated livers are wonderful with a soft, fruity red like a serious cru Beaujolais. But it's hard to beat the 2002 Saintsbury Garnet Pinot Noir, which is just plain delicious.
NOTES Panko (Japanese bread crumbs) is available in most supermarkets, specialty food stores and Asian markets.
This recipe originally appeared in October 2004 - Food & Wine