Because of their rich and creamy texture, not to mention a subtly sweet and minerally flavor, chicken livers seem to have a natural affinity for alcohol. The sweet notes in a whiskey or a cognac, for example, may pair well with the subtle sweetness of chicken livers. And the hop bitterness and carbonation of a good beer can often balance the richness of chicken liver and cleanse it from the palate.
And although a chicken liver paté, or mousse, spread onto a toasted sliver of bread does make for a great bar snack, I prefer the Southern rendition of chicken livers—soaked in buttermilk, dredged in flour, and deep-fried.
A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.