Fried Chicken Livers from Durant's

Fried Chicken Livers from Durant's
Erica O'Neil

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

89: Fried Chicken Livers from Durant's

Durant's is an institution here in the Valley, which helps them pawn off fried chicken livers to the masses. We're convinced that the chefs back in the "humble little kitchen" are work some sort of old school magic in creating such a delicious mound of offal that isn't the least bit unpalatable. Well, maybe one part magic, one part deep fryer. A deep fryer improves the flavor of just about anything.

The chicken livers at Durant's are dredged in breading and deep fried until ultra crispy. The light, musky flavor of the chicken livers is muted by the crispy crunch. We always ask for a side of their aioli for dipping, because nobody likes dry organ meat. Make sure to have one of their infamous martinis at the ready, and dig into a dish that hasn't changed since the days of the Rat Pack.

Miss a dish? 

100: Beckett's Original Grilled Cheese from Beckett's Table

99: Golden Gazpacho from Rita's Kitchen

98: The Med Plate from La Bocca

97: Cash Sandwich from Main Ingredient Ale House

96: Sonoran Hot Dog from Nogales Hot Dogs

95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

93: Funghi Pizza from The Parlor

92: Baynchaiv Crepes from Sekong by Night

91: Caldo de Res from Pitic

90: Slice of Pepperoni Pizza from Mamma Mia

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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