Fry Hard

While recently entertaining some guests we decided to cook up some grub to snack on. One of the items cooked was a trial of how the gluten free flour mix we recently created would hold up in a fryer. What better way to test that than to fry chicken and what better part of the chicken to fry than the heart. It is a flavorful muscle that maintains it's juiciness through most cooking processes. Our first attempt was a perfect success. They were passed around the table and dipped in whole grain mustard and sriracha. Our second attempt seemed to not be as great as the first. There were several factors that aided in the loss of quality. We  ran out of Potato Flour and substituted it in the mix with Sorghum Flour. I also had other items cooking which needed attention so I thought I would batter the hearts ahead of time while the fryer came up to the proper frying temperature. While the battered hearts rested the buttermilk they were marinating in activated the starch in the mix and did not allow the crust to crisp up in the fryer. Though, the poor quality crust did not stop us from eating the chicken hearts we were a bit sad thinking of how good they were the first time.