Chicken hearts are not on the menu in a lot of restaurants. Could be because most folks only use them in stocks or give them to the dogs. Let me say if properly treated, they can be tasty little morsels. Three simple rules: 1) Don’t over cook, 2) Don’t undercook, 3) Season aggressively. The last thing is a dipping sauce. I used bleu cheese dressing. I am hopeful you like them.
1 pound chicken hearts
8 ounces buttermilk
12 ounces rice flour
4 ounces corn starch
1 tablespoon salt substitute
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
Bleu cheese salad dressing
Preheat oven to 350.
Soak hearts in buttermilk for 30 minutes.
In a pie pan add rice flour, corn starch, salt substitute, Old Bay, and garlic powder and mix well.
Dredge hearts in flour mixture until fully covered.
Add to a foil lined baking sheet. Spray with cooking spray.
Bake for 50 – 55 minutes or until tender. Eat one – you will know.
Serve with bleu cheese dressing.