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.
Fried Chicken Livers: A Childhood Favorite with a Twist
I find this rather nostalgic when cooking in the kitchen, preparing dishes that remind you of family gatherings and shared moments. For me, the smell of frying chicken liver brings me back to afternoons spent with my relatives, especially my Uncle, who swore by his unique take on this dish. Pritong Atay ng Manok is not really popular compared to other Filipino favorites, but this soft-food dish is a rich delight worth trying. Today I am excited to share my own version of fried chicken liver-a mix of little tradition and a lot of new twists.
A Tradition with a Twist
At first sight, you could be forgiven for thinking this is a purely Filipino dish but for a little surprise hidden in the recipe—buttermilk. And, of course, you’re probably thinking that buttermilk’s not really common in Filipino dishes and you are right! Most of our standard recipes do rely on ingredients like vinegar or calamansi juice. But when my sister returned from abroad and was taking up culinary arts, she introduced this western addition to me, which changed the way we approached this dish forever.
Buttermilk originates from afar in this recipe. Not local, but an essential tenderizer that ensures this fried liver is soft and moist. The slight acidity of buttermilk breaks down proteins and tenderizes the meat while giving a light tang to the entire flavor. If you don’t have buttermilk readily available, don’t worry! A simple mixture of milk and calamansi or lemon juice works just as well, which my family did thousands of times when we were unable to find it in local stores.
The Secret to Fried Chicken Livers
In fact, one of the most important tips that my uncle gave me is the breading. You can tell chicken livers are more than likely to become dry and hard if they don’t even have a properly prepared coating mixture. To avoid the problem of that, I always coat the liver in layers, first with flour, then with beaten egg, and lastly with breadcrumbs, so the crispy shell encloses juices within. It is this extra step that helps out the beginners, especially if they fear getting the overcooking in.
I remember one summer my cousin, not the greatest chef, tried this recipe at our family reunion. She was fearful of attempting to make it because she feared it might turn out dry, but she did get some advice on the way to bread and the need to fry at exactly the right temperature; hence everyone returned for seconds over portions of liver perfectly golden.
The Evolution of Fried Chicken Livers-From The Exotic to the Mundane.
Fried chicken liver may sound strange to some, especially if you’re used to dishes like adobo or sinigang. Still, liver is a staple in most Filipino households. It’s thrown into adobo sa atay and can be used as a centerpiece ingredient for menudo. In my household, I always wondered about each house having its own approach to cooking liver—whether it was a side dish or starred in the meal.
It is something new to fried chicken liver; it is, in fact, a dish that brings the familiar together with something new. The marinade, which involves buttermilk and hot sauce, adds richness to its flavor profile for a great amount of heat and crunch added into its creamy texture. My family has always preferred spicy food, and adding a dash of hot sauce to the marinade just seemed like the right thing to do. And if you like spicy just as we do, you will really enjoy the nudge it gives to the meal.
How To Serve Fried Chicken Livers
But the question is, what to eat this with? In our household, we actually use it with fried garlic rice, mixed cilantro on top for a bit of freshness, and plenty of banana ketchup or gravy for dipping. The tangy-sweet taste from banana ketchup balances the richness of the liver very well, although you could serve it with a classic gravy as well.
It took some time before I could forget that particular day when my aunt pulled out a gravy boat in one of our gatherings. No one expected that, as the grilled liver – fried liver, to be precise, back then – wasn’t what we ate with gravy. But this was the day when we began eating gravy with the fried liver. Rich gravy gave a whole new dimension to a dish that formerly resembled some funeral meal turned festive.
Food for Thought: Why Chicken Livers?
You may wonder why chicken liver? One reason is that it is an inexpensive cut of meat, which makes it pretty accessible for most households. On the other hand, nutrition-wise, liver is packed full of nutrients, rich in iron and vitamins A and B12, thus making it a great provider of energy and one healthy alternative to some of the fried dishes. It is also very flavorfully deep, with its slightly sweetish and earthy flavor that will pair really well with savory coatings and tangy dips.
There had always been offal or “lamang-loob” dishes that have lingered in the food culture of the Philippines. Whether it is isaw (grilled intestines) bought from street vendors or dinuguan (blood stew) served at family feasts, there’s appreciation in using all parts of the animal. Chicken liver may not star in every Filipino meal, but for so many, it remains a comfort food, bringing memories of home-cooked meals and family gatherings.
Putting It All Together
Whether you are just starting your culinary journey or, for that matter, looking for something a little different to try, fried chicken liver is at once easy to prepare and rewarding to serve. It’s an excellent example of how ingredients as humble as chicken liver can be transformed into something mouthwatering with the right technique. And if you are like me, every bite will carry memories of shared meals with loved ones. So, give it a try. Enjoy it with your favorite dipping sauce and relish in a culinary tradition close to home yet refreshingly unexpected.
How to Cook Pritong Atay ng Manok (Fried Chicken Livers)
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
Notes
Cooking Tips:
Marinate for Maximum Tenderness
The chicken livers must be tender and full of flavor. So, it will need marinating in buttermilk and hot sauce for at least 60 minutes. That way, proteins will break down, so a healthy dose of protein would easily produce a mild tangy flavor. But if you do not have buttermilk, here's how you can do it with milk and calamansi or lemon juice.Do not skip the breading process.
Coating flour, beaten egg, and crumbs of breadcrumbs over the liver is crucial as it generates a crispy exterior with entrapped moisture. A mushy breaded liver may dry up tough right after frying. In order to get the best results from each piece, make sure that it is coated evenly.Maintain Oil Temperature
The chicken livers are fried in hot oil, which is not at a temperature so hot the breading burns. The best frying temperature is 350 °F. This will ensure that the livers are cooked without the breading over-browning. Fry them in small batches so the oil doesn't drop in temperature.
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