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You are here: Home / Chicken Recipes / Pritong Atay ng Manok (Fried Chicken Livers)

Pritong Atay ng Manok (Fried Chicken Livers)

November 1, 2018 by Manny 2 Comments

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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.

 

Fried Chicken Livers
Print Recipe

How to Cook Pritong Atay ng Manok (Fried Chicken Livers)

This is a recipe of fried chicken liver cooked batter containing buttermilk.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: atay ng manok, fried chicken liver
Servings: 2 servings
Calories: 237kcal
Author: Manny

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:

  • 3/4 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.

Video

 

Fried Chicken Livers

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Filed Under: Chicken Recipes Tagged With: filipino recipe, fried chicken liver, pritong atay ng manok

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Chicken Nuggets
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Reader Interactions

Comments

  1. Jocelyn

    March 14, 2014 at 5:39 pm

    I want to receive the mini e cookbook.

    Reply
    • Manny

      March 15, 2014 at 12:30 am

      I see on my mailing list that you already subscribed. I’ll just email you the ebook if you are having a problem on downloading the ebook. You receive it on your email.

      Reply

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