Fried Chicken Livers

[ORChick]

Quote:
MissPrissy's buttermilk instructions sound good, and quite do-able, but if you only want "buttermilk" for a single recipe, and don't or can't buy any, and need it it "now", and not after the cultures have had time to do their thing, just use some yoghurt. If its very thick you can thin it down with a little fresh milk. No, it is not the same thing, but it works just as well for biscuits, or other baking, or (I would imagine, never having tried it) soaking chicken livers. I always have plain yoghurt in the 'fridge, and hardly ever have buttermilk, so that is what I use. I soak kidneys in thinned yoghurt, in the same manner as MissP. does, with b'milk for chicken livers - it seems to make them somewhat less intensely "kidney-ish".

I have used the dried buttermilk powder in the past, but in my experience no matter how I stored it, it would clump together after awhile, and be almost impossible to use. As I bought it to have b'milk on hand for the few times that I needed it, having it clump up and be impossible to measure negated the whole reason for having it. Yoghurt is much easier.

 

[MissPrissy]

I have tried the yogurt substitute for frying chicken. It is just not the same at all.

It is really good though if you are baking or having something with a good bit of spice to it.

 

[Standard Hen]

I have a question, seeing as buttermilk is not sold around here in regular supermarkets unless it's the holidays which I do not get buttttt,,,,what is the secret to soaking the livers in it and does plain milk suffice? And thanks ORChick,,,plain yougurt does kind of remind me of buttermilk.

 

[MissPrissy]

Buttermilk and flour is what makes it 'southern fried'. Soaking in the buttermilk and rolling in flour is sort of like making a batter but not quite. Also soaking some game meats in buttermilk helps to tenderize the meat as well as helps to draw out the blood and gamey flavors in wild meats.

Plain organic yogurt reminds me of sour cream not buttermilk.

 

[Standard Hen]

Thanks Miss Prissy, I understand now. Up here we usually dip in egg and then seasoned flour so that is why I wanted to know the secret of the buttermilk. I wonder if maybe natural food stores might carry buttermilk year round up here but unfortunately the big super markets do not. We do the egg thing...lol But I am certainly going to try the buttermilk you can bet on it.

 

[ORChick]

Quote:
MissPrissy, please read my post again; I said it was a substitute, and that it *was not* the same. I find it an acceptable substitute, but then, I am not from the south LOL! When buttermilk is called for, I use buttermilk...IF I have it on hand. But, if I have yoghurt but no buttermilk, and if there is no other reason to do so, I will use the yoghurt rather than driving into town.

Your buttermilk recipe sounds good, and I will keep it for future reference, but sometimes what I need is a soured milk product of some sort, and yoghurt happens to be the one that I am most likely to have to hand. Please don't think I am putting down your cooking or way of doing things. Sometimes the "right" way, and the "easy" and/or "frugal" way are not the same.

 

[cockadoodlemom]

Your pictures made me wish I was there! My oatmeal sure didn't measure up to those livers

I think you are a wonderful person MissPrissy!

 

[Chickee's Mom]

Hello all from Central Alberta Canada. I just had to tell you about buttermilk. We can buy it in our stores year round. I am so surprised to hear you can't. We can get 1% buttermilk or full fat. I use it all the time for baking etc. If I run out and am making something, I will add a tblsp. of lemon juice to a cup of milk, and let it sit for a bit.


Mmmm chicken livers, I love beef liver fried, but guess what, I have always fed the chicken livers to the cats in the barn. We eat the heart and gizzard, after reading all this I am going to get me some liver and try Miss Prissy's recipe.

 

[DuckLady]

I cleaned up this thread of all the off topic posts.

Miss Prissy, my apologies for not seeing your thread go south sooner.

Now, back to our delicious looking livers!

 

[MissPrissy]

Thank you so much, TerrieLacy.