Fried Chicken Livers with Balsamic-Marinated Figs
Prepare the livers: In an 8-inch skillet, toast the fennel, cumin, and coriander seeds over medium heat. Once you start to smell them, you’re done. Let them cool, transfer them to a spice grinder, and grind till smooth.
Whisk those spices plus the cinnamon, ½ teaspoon black pepper, 1 teaspoon salt and buttermilk in a medium bowl. Add the livers, and let them marinate in the refrigerator a minimum of 30 minutes and up to overnight.
Stir the flour together with the remaining salt and pepper and divide this mixture until two medium bowls. In batches, lift the livers out of the buttermilk, drain off any excess moisture, and toss them in half the flour until they are evenly coated. One by one, dip them back in buttermilk, then toss them in the remaining flour. This is messy, I know, but the double dip is going to provide a good platform for the warm spices in the buttermilk to come through as well as give you a better crunch-to-liver ratio. Separate the livers in a single layer on a baking sheet and refrigerate up to 1 hour before you fry.
Fry and serve: Preheat your oven to 200 degrees and set a plate lined with paper towels next to your stove to drain the livers once they come out of the oil.
Pour the oil into a 10-inch cast-iron skillet or Dutch oven to a depth of 1 inch. Using a thermometer for best results, heat oil to 350 degrees. Using tongs, gently lay a third of the livers in the hot oil and fry them on one side until nice and brown, about 3 minutes. Make sure you don’t crowd the pan, and keep an eye the oil’s temperature; it should not rise above 375 degrees or fall below 325 degrees. Carefully turn the livers and fry the other side an additional 2 to 3 minutes.
Transfer the beautiful brown livers to the paper towel and drain. Sprinkle them with a little salt and keep the livers warm in the oven while you fry the second batch.
I like to serve livers and figs with pickled red onions and arugula drizzled with the fig marinade. This way, it kind of feels like a salad.
Yield: 4 servings