Bacon Fried Chicken Livers with Tomato Jam by Chef Scott Smith
Yield: 2-3
Scott Smith
Chef
Ingredients & Directions
Directions
Bacon Fried Chicken Livers with Tomato Jam
1 lb
2 cups
Whole Milk
2 cups
Flour
3 tablespoons
Cajun seasoning
1 1/2 cups
Diced Beeler's bacon
1
Tomato, diced
1/2
Red Onion, diced
2 cloves
Garlic, chopped
1
Jalapeno, seeded and diced
1 tablespoon
Brown Sugar
2
Green onions, for garnish
- Soak the livers in the milk 24 hours ahead of time.
- In a pan saute the tomatoes, red onion, garlic, jalapeno, and brown sugar on low until it form a jam like consistency. I do this ahead of time and cool it off and serve cold, some people prefer it served warm.
- Brown off the bacon until crispy and remove onto paper towel lined plate. Add the oil to the bacon fat.
- Mix the flour and cajun seasonings in a bowl.
- Dredge the livers until well coated in the flour and let sit in the flour for 2 minutes and then toss again to ensure a good coating. Brown in the bacon fat on both side and cover to prevent popping. Serve immediately.
- Place a few dollips of the tomato jam on the plate and place a warm liver on top. Sprinkle with the browned bacon and diced green onions.
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Bacon Fried Chicken Livers with Tomato Jam by Chef Scott Smith
Scott Smith
Chef
Yield: 2-3
Prep
Cook
00:00 Total Time
Ingredients
Directions
Bacon Fried Chicken Livers with Tomato Jam
1 lb
2 cups
Whole Milk
2 cups
Flour
3 tablespoons
Cajun seasoning
1 1/2 cups
Diced Beeler's bacon
1
Tomato, diced
1/2
Red Onion, diced
2 cloves
Garlic, chopped
1
Jalapeno, seeded and diced
1 tablespoon
Brown Sugar
2
Green onions, for garnish
- Soak the livers in the milk 24 hours ahead of time.
- In a pan saute the tomatoes, red onion, garlic, jalapeno, and brown sugar on low until it form a jam like consistency. I do this ahead of time and cool it off and serve cold, some people prefer it served warm.
- Brown off the bacon until crispy and remove onto paper towel lined plate. Add the oil to the bacon fat.
- Mix the flour and cajun seasonings in a bowl.
- Dredge the livers until well coated in the flour and let sit in the flour for 2 minutes and then toss again to ensure a good coating. Brown in the bacon fat on both side and cover to prevent popping. Serve immediately.
- Place a few dollips of the tomato jam on the plate and place a warm liver on top. Sprinkle with the browned bacon and diced green onions.
