Chicken fried Liver and Onions

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Eew!  Yuck!  Gross!  OK, OK, get it ALL out of your system now.  Ready?  When you've finished with all the histrionics we will proceed.

Remember what your mother said, "eat your liver!  It's good for you!"..."there are starving kids in *Africa, India, China* who would love to have that (OK, Mom - give it to them!)"...or, "so help me, if you don't stop calling the Belgian Embassy to report your own kidnapping from the Royal Family by Gypsies" (oh, wait, that was MY mom).

For those of you who were adults about the title of this post, I thank you.  Just bear with me.  Maybe have an open mind.  Anyway, this is another re-invention of a standard.  I've craved comfort food lately, and haven't had liver and onions for a while.  It's good protein, and a great source of iron.

I thought this dish would be good and I was pleasantly rewarded.  I don't know if KFC will be suing for patent infringement (mine only has 5 herbs and spices) but it fried up a beautiful golden brown with a crunchy texture.  I've set it atop a bed of sauteed onions, and smothered it with a simple white onion gravy. 

The liver is double breaded with an egg wash in between and dropped into frying oil (320 - 350 degrees Fahrenheit).  Check the texture of the liver steaks by pulling back on a thick corner to avoid overcooking (which is PROBABLY why some of you didn't like liver as kids!).  So dive in and give it a shot!

THE RECIPE

1 very large onion, sliced 1/8th in. thick, rings separated
1/2t cumin powder
Salt and pepper, to taste
2T butter
2T extra virgin olive oil

Over medium high flame, melt butter and add oil.  Sautee the onions and season.  Continue to cook until soft, approximately 8-10 minutes.  Set on plate(s) in oven set on warm.  Meanwhile, prepare the liver.

1# beef liver
Vegetable oil for frying

1 1/2 Cups all-purpose flour
1T smoked paprika
1T dried oregano leaves
1t cumin powder
Sea salt (I used an alder wood smoked salt) and freshly ground pepper, to taste

1 Cup buttermilk
1 egg
3-4 dashes chipotle Tabasco sauce

Pat the liver dry with paper towels and set aside on a plate.  In a wide, shallow dish, whisk together flour and seasonings.  In a separate dish, whisk together buttermilk, egg and Tabasco sauce.

Heat oil in a pan to a depth of 1/2 in. over high flame.  Bring to 320-350 degrees Fahrenheit.  Dredge the liver steaks in the seasoned flour; dip into the egg wash and dredge a second time in the flour.  Press the breading onto the surface of the liver.  Set aside on a platter.  Repeat until all the pieces are breaded.  When the oil has reached temperature, carefully set the steaks in to fry.  Cook approximately 2-3 minutes per side until golden brown and cooked throughout.  Check doneness with a thermometer (160 F) or by visual sampling.  Remove from the pan and drain on paper towels on a platter.  Transfer to the heated plate on top of the onions.

During this process, start the gravy.

1/2 bunch scallions sliced; white and light green pieces for the gravy and dark green pieces for garnish
2-3T butter
2-3T flour
1 Cup whole milk
Sea salt and freshly ground black pepper, to taste

Heat the butter and scallions over a medium high flame; slowly whisk in the flour.  Stir for approximately 1 minute.  Add the milk in small increments.  When you have achieved a thick sauce, season with salt and pepper and pour over the fried liver.  Garnish with the scallion leaves.

I'm telling you, if you do not overcook this, you can't tell the difference in texture between these and recipes using round steak, and the flavor is richer!