I love chicken livers, and since the supply chain nonsense, I have been unable to find them. So to my surprise, when I saw that Ruckers Farms at the Warrenton Farmers’ Market had them, I got excited. I knew I had multiple plans for them. The first was for lunch. The hook on this recipe is that it is gluten free. The remoulade completes the dish. I hope you like it.
1 pound chicken livers (From Rucker Farms)
1 cup milk
1 cup corn meal
1 cup rice flour
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup cooking oil
4 tablespoons butter
Remoulade sauce and pickles.
In a bowl, mix chicken livers and milk.
In a plastic container, mix rice flour, corn meal, Old Bay, garlic powder, and pepper.
In a 10” skillet heated to medium, add cooking oil and butter.
Dredge chicken livers in rice flour mix coat completely.
When the butter begins to pop, add chicken livers; cook until blood begins to show on the top and turn over; cook an additional 3-4 minutes. Cut one in half with a fork check to check for doneness.
Serve with Remoulade sauce and pickles