Playing With My Food

2005-02-03 19:03:53

Beer Batter Chicken Livers

Every so often I get these strange food urges. Last night it was for fried chicken livers, which over time I have come to realize are not America's Favorite Snack. But I like 'em a lot, with ketchup and Tabasco1 sauce on the side.

For better or worse -- and since Roberta and the kids won't touch the things -- I tend to experiment freely when I cook "strange food". Last night's experiment, Fried Beer Battered Chicken Livers, turned out exceedingly fine, and so I'm going to share the recipe:

Beer Batter



  1. In a medium-size bowl, stir together flour, baking powder, baking soda, and cornstarch.
  2. In a large bowl, beat together eggs and milk.
  3. Mix in beer.
  4. Stir in flour mixture.
  5. Season to taste with salt, black pepper, and garlic powder.
Makes about 5 cups of batter3.

You can use the batter for all kinds of stuff (fish, onion rings, mushrooms, and so forth), but here we'll proceed under the assumption that we're cooking up those smelly little nuggets of meaty goodness found in the poultry section of your grocery store:
  1. Heat oil4 to 375°F5, 6
  2. Drain chicken livers; pat dry with a paper towel.
  3. Coat chicken livers with batter and place into hot oil for 3-4 minutes per liver. Do this in batches and don't 'overcrowd' them.
  4. Drain fried chicken livers on paper towels.
  5. Serve and enjoy!
As I said above, I like 'em with ketchup and Tabasco, but they're excellent even without (a little salt is good, though). The surprising thing about this recipe is the batter: it comes out looking like yer typical heavy fried food -- but when you eat it, it's light and fluffy and not heavy at all.
1 God I love Tabasco sauce. It's not the hottest of hot sauces, but it has this lovely balanced flavor. Another thing I love to do with Tabasco is pour it liberally all over potato salad. I don't mean 5 or 6 drops; I mean: turn it orange. Don't ask me why, but it makes potato salad into something wonderful and interesting that doesn't taste a whole lot like potato salad with Tabasco sauce on it.

2 I used Fat Tire Amber Ale. 3/4 cup is a very rough approximation -- you may wish to use more to make a thinner batter.

3 That's a lot of batter, probably 3 or 4 times as much as I needed for one pound of chicken livers.

4 I'd recommend an electric deep fryer if you've got one.

5 190.5°C

6 or 463.705 K, if you're so inclined.