Restaurants›Kinsmith›Crispy Chicken Livers Recipe

Crispy Chicken Livers Recipe

Inspired by Kinsmith
Time1h
Serves4

lightly breaded and pan fried, white cheddar grits, tomato and fennel jam

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Ingredients

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Crispy Chicken Livers

White Cheddar Grits

Tomato and Fennel Jam

Method

Crispy Chicken Livers

1

Prepare the Chicken Livers

Rinse the chicken livers under cold water and pat dry with paper towels. Trim any excess fat or connective tissue.

2

Coat the Livers

In a bowl, mix together the flour, cornmeal, salt, black pepper, and garlic powder. Dredge each liver in the mixture until fully coated.

3

Fry the Livers

In a large skillet, heat the oil over medium-high heat. Once hot, add the coated chicken livers in batches, frying for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.

White Cheddar Grits

4

Cook the Grits

In a saucepan, bring the water to a boil. Stir in the grits and reduce heat to low. Cook, stirring occasionally, for about 15-20 minutes until thickened.

5

Add Cheese and Butter

Stir in the white cheddar cheese, butter, and salt until well combined. Keep warm until ready to serve.

Tomato and Fennel Jam

6

Cook the Jam

In a saucepan, combine the tomatoes, fennel, sugar, vinegar, salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 30 minutes until thickened, stirring occasionally.

7

Cool and Serve

Allow the jam to cool before serving. It can be made ahead and stored in the refrigerator.