Pritong Atay ng Manok (Fried Chicken Livers)
Fried chicken liver or pritong atay ng manok should be breaded or with batter coating so it will not be too tough and too dry. The breading mixture will make the liver moist and soft. If you want to try a little exotic fried chicken, why not try cooking and serving this fried chicken liver? As you notice in the recipe, it contains buttermilk.
Most Filipino dishes doesn’t ask for buttermilk and it is obvious that this is not a truly Pinoy cuisine. So why use buttermilk? buttermilk tenderizes the meat because it contains acid and imparts a good flavor. You can also use it on fried chicken. So that is why you can substitute buttermilk with milk and kalamansi juice or lemon juice which will act the same as the buttermilk. 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.
- ½ kilo chicken livers
- ¾ cup buttermilk (continue reading for buttermilk substitute)
- 1 tablespoon hot sauce
- ½ cup flour
- 2 eggs
- 1½ cups Japanese bread crumbs
- cooking oil for deep frying
- rock salt
- 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 ½ 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.
- /4 cup whole milk plus 3 tablespoons milk
- tablespoon lemon juice or calamansi juice or vinegar
- 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.