Chicken Kidneys

We love kidneys for breakfast as they are not too filling but make a great tangy side dish for our egg on toast.  Given our situation we would normally have pigs kidneys but on occasions we have chicken available which has a softer texture and stronger flavour.

Remove the kidneys from the rest of the offal and clean them up removing any bits and excess fat.  You will be surprised at how big they are for the size of the bird compared with pigs.  They are a yellow colour and soft in texture.   Butterfly them i.e. slice the long side to open them up so they sit flat but don't slice completely through, the first picture below shows a before and after image.  Put a heaped tablespoon of flour in a bowl, add salt and pepper and then cover the kidneys in the flour.  Leave for at least half an hour and then make sure they are covered again.  Heat a little oil in the pan and fry the kidneys over a low to medium heat until they are golden brown then serve with your eggs and toast.