How to Cook Pritong Atay ng Manok (Fried Chicken Livers)
Pritong Atay ng Manok is a crispy, flavorful dish of marinated chicken livers coated in breadcrumbs and fried to golden perfection, offering a rich, savory taste with a tender bite.
Servings: 2 servings
Calories: 237kcal
Ingredients
- 1/2 kilo chicken livers
- 3/4 cup buttermilk continue reading for buttermilk substitute
- 1 tablespoon hot sauce
- 1/2 cup flour
- 2 eggs
- 1 1/2 cups Japanese bread crumbs
- cooking oil for deep frying
- rock salt
Instructions
How to cook pritong atay ng manok:
- Clean the chicken livers for any fat or tissues and cut the chicken livers in half.
- In a bowl, put the buttermilk and the hot sauce the put the chicken livers.
- Marinate in a fridge for at least 60 minutes.
- Remove the liquid from the chicken liver with a strainer.
- Beat the eggs and set aside. Place the flour in an empty bowl and the bread crumbs on another empty bowl.
- Dredge each chicken liver first in the flour, then dip in the beaten eggs and finally dredge in the bread crumbs.
- Place each breaded chicken liver on a tray or plate.
- In a frying pan or a heavy skillet pour enough cooking oil until it reach at least 1 and 1/2 inch deep.
- Fry each chicken liver batches for 3 to 5 minutes per side or until it turns golden brown.
- Place the fried liver on a strainer before transferring it to a serving plate.
- Serve with catsup or gravy.
For the buttermilk substitute:
- 3/4 cup whole milk plus 3 tablespoons milk
- tablespoon lemon juice or calamansi juice or vinegar
How to make the buttermilk:
- Combine the milk and the lemon juice and stir.
- Allow the milk to rest for at least 5 minutes but no longer than 10 minutes.
- When the milk is slightly curdled, the buttermilk is ready for use.