Fried Chicken Livers from Durant's

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.

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

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