Liver Boy

Chicken Liver Po' Boy (Cornmeal-Deep-Fried Chicken Liver Sandwich) | with "O'Burg" Sauce (Spicy Peanut-Mustard-Cider Vinegar Sauce)

EITHER YOU LIKE CHICKEN LIVER (or hearts or gizzards or tripe or pigs knuckles or even chicken wing tips) or you don't. And if you're one of those unfortunate eaters whose favorite part of the chicken is the white meat (and likewise believe that the white meat is the premium meat), then not only is this post not for you, but so is so much more of the best and most flavorful food out there (in the city, country, world).

But, if you are an avid—and not even necessarily "adventurous"—eater and lover of food (and always—or have recently—realized the splendid variety of uncommonly available or marketed delicious animal parts, then you are fully aware of the delicacy of a properly prepared chicken liver. Possessing an even more concentrated flavor of the best parts of chicken's fattier dark meat, the cooked chicken liver (itself possessing no fat!) is also a boldly tasty and uniquely textured nugget of an organ, lastly popular in these parts when chopped and mixed with seasonings and spread on warm toast, but now greatly appreciated by a greater number of cooks, chefs, and diners alike.

I've always been a fan, and as one of the formerly cheapest meats to buy that still is cheap (as opposed to short ribs, pork belly, and even beef tongue (all whose prices per pound have multiplied exponentially over the last 5 years or so, due only to popularity), chicken livers provide an excellent bang-for-your-buck meal no matter the preparation while adding greater flavor profiles to even the most commonly loved dishes.

I first experienced fried chicken livers in the South, and although I don't remember excatly where, I've been sure to order it on whatever menu anywhere whenever I see it listed. And because that doesn't happen enough, it's great to know I can pick up container of same day-harvested chicken livers, and give them a "po' boy" treatment by lightly coating them in mayo (which has the added property of acidity over the more conventional egg wash so as to greater cut through the richness of the livers), dregding them in seasoned (salt, black, pepper, chili powder, garlic powder, paprika, turmeric, thyme) cornmeal flour, deep-frying them in hot oil for about 2-3 minutes each, and placing them in a soft, sturdy, buttery roll with some lettuce and onion.

The fried chicken livers and top bun then get a healthy drizzle of "O'Burg" sauce, named for Orangeburg, South Carolina, (where my dad is from and where I've enjoyed my favorite southern/soul food) and consisting of some of the most common flavors used in Orangeburg cooking (yellow mustard, cider vinegar, peanut butter, hot sauce, and other ingredients).

The final result is a beautifully creamy-yet-firm-textured chicken liver, uniquely unctuous with its sweet, slight gaminess, and providing a pleasantly smooth bite that is complimented by a crunchy exterior, crisp, moist lettuce, and vibrant onions that clean the delight then palate after every bite and swallow.

If you (think you) don't like chicken livers, you should at least try some in this po 'boy form. It might very well change your mind. And if you already like chicken livers, then this po' boy might just make you a chicken liver lover!