Pritong Atay ng Manok (Fried Chicken Livers)
Fried chicken liver or pritong atay ng manok should be breaded or batter coating so it will not be too tough and too dry. The breading mixture will make the liver moist and soft.
1/2 kilo chicken livers
3/4 cup buttermilk (see below for buttermilk substitute)
1 tablespoon hot sauce
1/2 cup flour
1 & 1/2 cups japanese bread crumbs
cooking oil for deep frying
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:
3/4 cup whole milk plus 3 tablespoons milk
1 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.