Cook the Book: Fried Chicken Livers with Hot Pepper Glaze

Cook the Book: Fried Chicken Livers with Hot Pepper Glaze
22 Ingredients
  • 1 pound chicken livers (about 12 to 15)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • Salt
  • Ground black pepper
  • Peanut oil or lard, for frying
  • 4 slices white bread, crusts trimmed
  • 1 tablespoon melted butter
  • 2 cups all-purpose flour
  • 2 mint sprigs
  • Leaves from 3 or 4 flat-leaf parsley sprigs
  • 1/2 onion, very thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 3/4 cup Hot Pepper Jelly (recipe follows)
  • 2 red bell peppers
  • 10 jalapeno peppers
  • 1 1/2 cups white distilled vinegar
  • 1 1/2 cups apple juice
  • 1 (1 3/4 ounces) box powdered pectin powder
  • 1/2 teaspoon salt
  • 5 cups sugar
Nutrition
2987
149% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

230% 149

Saturated

138% 28

Trans

- 0

Monounsaturated

- 67

Polyunsaturated

- 46

Carbs

129% 388

Carbs (net)

- 380

Fiber

32% 8

Sugars

- 297

Sugars, added

- 279

Protein

65% 33

Cholesterol

134% 401

Sodium

100% 2404

Calcium

19% 185

Magnesium

20% 83

Potassium

19% 903

Iron

88% 16

Zinc

41% 5

Phosphorus

80% 559

Vitamin A

432% 3886

Vitamin C

165% 149

Thiamin (B1)

89% 1

Riboflavin (B2)

208% 3

Niacin (B3)

110% 18

Vitamin B6

110% 1

Folate equivalent (total)

232% 929

Folate (food)

- 755

Folic acid

- 102

Vitamin B12

789% 19

Vitamin D

0% 0

Vitamin E

167% 25

Vitamin K

17% 20
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