Crunchy Chicken Livers With Sour Cream Dip
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Cornmeal||85 Milliliter (1/3 Cup)|
|All purpose flour||60 Milliliter, sifted (1/4 Cup)|
|Garlic salt||1⁄2 Teaspoon|
|Milk||45 Milliliter (3 Tablespoon)|
|Chicken livers||7 , cleaned and cut into 3/4 inch pieces|
|For sour cream dip|
|Sour cream||250 Milliliter (1 Cup)|
|Grated onion||45 Milliliter, grated (3 Tablespoon)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Tabasco sauce/Chili pepper sauce||4 Drop|
Combine all dip ingredients, cover and refrigerate until ready to serve.
Put 1 1/2 inch (3.5 cm) oil in an electric frying pan or deep fryer.
Carefully heat oil to 375°F (190°C) while preparing chicken livers.
Combine cornmeal, flour and seasonings.
Mix egg with milk.
Dip each piece of liver into seasoned cornmeal, then into egg mixture and then into cornmeal again.
Deep-fry for 2 minutes or until golden brown.