FRIED CHICKEN SAN FRANCISCO RECIPES

Steps:

• Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
• Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
• Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-​emulsify. Stir in the scallions (if using), and serve immediately.

Steps:

• Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
• Remove from colander, cut and trim any connective tissue or fat if desired.
• Place livers in a small bowl.
• Add the buttermilk. Stir gently to coat the livers.
• Add salt.
• Add black pepper.
• Stir gently and set aside for 10-15 minutes.
• Place flour in a small bowl or tray.
• Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
• Place the livers in the flour, turning gently to fully coat the liver.
• One at a time, dip the livers back in the buttermilk, then place back into the flour.
• Toss gently to coat with flour again.
• Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
• Add oil to cast iron skillet to a depth of about one inch.
• Bring oil up to 350F degrees for frying.
• Gently lower livers, one at a time, into the hot oil.
• Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
• Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
• When done, remove from skillet and place on a brown paper bag or wire rack to drain.
• Sprinkle lightly with additional salt and black pepper if desired for added flavor.
• Serve warm if possible. They cool quickly.
• Enjoy!