Traveling chicken livers wanted.
My brother and I have loved fried chicken livers since eating them at our grandmother's table as children, but we are the exceptions in our families, so we seldom get to eat them. I wanted to make some to take with me to the next family lunch, but they live an hour away, and I'm worried that the way I make them, they would be dry and leathery by the time I arrived and we were ready to eat, and I don't think they would take reheating well in the microwave. There's no way I can cook on site. Mom hates them and would never let me 'stink up her kitchen' with them. Like shrimp, chicken livers seem to have one perfect moment between underdone and overcooked. I'm almost read to break down and try a paté instead, but I don't think it would be the same.
How about cooking them at home till they are slightly underdone, then reheating them (and finishing the cooking) in a water bath at your mother's home.
BTW I love chicken livers.
You say fried, so I assume you want the outside to be a little crusty. That's a tall order for a dish that has to be transported. I'd make them in a heavy, heat-retentive skillet just before leaving for lunch, transport uncovered (covering them hot would just steam them), and reheat for just a few minutes in a very hot (400 or more) oven when you arrive.
I'm not sure how you would end up with dry and leathery chicken livers?
I'm with you I adore chicken livers, and gizzards, since childhood.
I make them first when I fry the chicken, and use a seasoned flour and lots of salt and pepper. I don't soak these in buttermilk, or anything else. An hour drive doesn't seem too bad, and they should be fine. Heck I leave them out on the counter, and nibble all day.
Crunchiness will be a problem if that's what you want, because naturally the heat and steam will soften the batter. Fry them, let them drain on a rack with paper towel underneath. Then once they've cooled pack them up in wax paper and a brown paper bag. Reheating them is going to be tricky. That's when the batter will most certainly soften. I'd go easy.
Let me back up. When I first cook them I cook them on high heat very swiftly and I keep them pink so they don't dry out. If you let them rest on napkins or paper towels, they'll sweat and become soft, and you more than likely see the oil.
my best, and good luck these guys are so delicious.
re: chef chicklet
Your post brings up a point I have wondered about: chicken cooked to the pink stage is dangerous, so why is it okay to cook chicken livers to the pink stage? I must admit to being a bit of a scaredy cat and cooking them beyond pink. Does not seem to hurt them, but maybe I just don't know better.