Jack Monroe’s southern fried chicken livers and thighs – recipe — theguardian.com

I’m a huge fan of chicken livers. Once a school-dinner staple, liver turns up on my kitchen table with comforting regularity. It’s cheap, lean, rich in iron and vitamins and general goodness, and takes minutes to prepare and cook. My toddlers, however, are yet to be convinced. I’ve just about got away with a liver bolognese and a pâté or two. But I recently tried a mix of chicken thighs and livers, battered and deep-fried; the white meat for them and the offal for me. They dunked the livers in ketchup along with the white meat nuggets, and didn’t say a word. Result.

Read More