After much internet chatter on Facebook about what menu number the chicken livers were at the Susie Q was (the definitive answer is 16), I spoke to my brother Mike, and he told me how it was made. I, of course, made a few changes. First, I couldn’t use boxed pancake mix (too much salt and too many preservatives), and I couldn’t see how the batter could stick to a wet chicken liver. Also, I’m big fan of seasoning food with herbs and spices. One thing I can’t recreate is the lard that they cooked everything in, so that is why they won’t be as dark as you remember. So thanks to Mike for the contribution. Hope you like it.
1 pint chicken livers, drained and rinsed
1 cup flour to dredge
2 cups flour for batter
1 1/4 cup milk
2 tablespoons vegetable oil
2 eggs, beaten
2 teaspoons sugar
1/4 teaspoon Lowery season salt
2 teaspoons baking powder
1/2 teaspoon pepper
Vegetable oil for cooking
Heat oil to 350 degrees
Rinse chicken livers in cold water
Combine 2 cups flour, sugar, salt, baking powder and pepper and stir
Add milk, vegetable oil and eggs
Whisk until smooth
Dredge chicken livers in 1 cup of flour
Dip in batter
Drop carefully in oil
Cook until golden brown and delicious
The time will depend on your fryer
This is step I do. I place the fried livers in the oven on a baking sheet with a wire rack at 250 for 15 minutes so they get a lot crunchier; it also makes sure the internal temperature of the chicken liver is 165 and safe to eat.
And I used the extra batter for some onion rings!