This year is about more whole foods and less processed/fried/garbage foods. But some occassions call for an old comfort fave.
I used 𝘽𝙤𝙗'𝙨 𝙍𝙚𝙙 𝙈𝙞𝙡𝙡 𝙂𝙡𝙪𝙩𝙚𝙣 𝙁𝙧𝙚𝙚 𝘽𝙖𝙠𝙞𝙣𝙜 𝙁𝙡𝙤𝙪𝙧 and 𝙅𝙚𝙛𝙛 𝙉𝙖𝙩𝙝𝙖𝙣 𝘾𝙧𝙚𝙖𝙩𝙞𝙤𝙣𝙨 𝙂𝙡𝙪𝙩𝙚𝙣 𝙁𝙧𝙚𝙚 𝙋𝙖𝙣𝙠𝙤 𝙁𝙡𝙖𝙠𝙚𝙨 for fried chicken livers with sauteed onions. This is an old favorite from my Cracker Barrel Old Country Store days, until they stopped serving them and I had to find a copy-cat recipe online.
This three-step breading process was the flour-egg-panko trick. The end result was a slightly modified experience that satisfied the craving. I give it 3.9 out of 5 stars (I'm pretty sure it will go up to 4 after I make the proper adjustments, like the on in the tip below).
Tip: Some describe the panko flakes as a cross between real panko and cracker crumbs. I find the pieces to be too large, and others recommend grinding them down. I didn't grind mine quite enough although the final result was quite good. Make sure to get them down closer to a powder, like a regular bread crumb. That should make these perfection.
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