Hello, I have received some nice feedback on the previous 2 chicken liver recipes I’ve shared so let me show you one more. This time, it’s going to be fried chicken livers and as always, the recipe is super easy to follow.
I know that livers in general aren’t the world’s most popular food, but trust me, they taste just great when fried. On top of that, they are rich in both minerals and vitamins. But don’t just take my word for it, here is a great article with more information on chicken liver’s benefits.
So what do you think? Will you give it a chance at least once? This recipe would definitely be a great one to start with.
Looking for something else? Here are some more Fried Food Recipes to try:
- Easy fried mushrooms with mashed potatoes.
- Pan fried pork chops with rice.
- Breaded chicken wings with French fries.
- Deep fried cauliflower with buttery potatoes.
- Pork schnitzel with potato salad.
Fried Chicken Livers Ingredients
These amounts will yield 4-5 servings
700g / 1.5 pound of chicken livers
½ cup of all purpose flour
1 cup of breadcrumbs
Salt and pepper to taste
Suggested sides: Mashed potatoes and Tartar sauce
How To Make Fried Chicken Livers
Watch the video or scroll down for step by step instructions:
The livers require some cleaning and trimming. Cut off all the fatty parts and any impurities. When frying chicken livers, it’s better to work with larger pieces, so don’t cut them too small.
I’m using the very basic breading technique today. Crack 2 or 3 eggs, season with salt and pepper and whisk them properly.
Grab a chicken liver piece now and dredge it in flour properly, so all sides are covered.
Dip it in the eggs next and once it’s nicely coated, let’s form a nice breadcrumbs layer. Flip it a few times and use some hand pressure to make sure the breading layer is solid.
Repeat the process until all the chicken liver pieces are nicely breaded and ready to fry. Don’t try to rush this, if you don’t make the breading properly, it will break during the frying process.
And it’s time to fry. Heat up some vegetable oil in a pan, the amount depends on how big your chicken livers are. Make sure that the pieces are at least halfway submerged in the oil.
Fry the livers on medium high heat and as soon as one side turns golden brown, it’s time to flip. This recipe is super easy, but there is one thing that can ruin it and that’s frying the livers for too long. This would make them lose all the juiciness and become dry.
And we’re done. I love to serve my fried chicken livers with a side of mashed potatoes and some tartar sauce. I hope you liked this recipe, submit a comment or rating and come back next week. Cheers!
Some Tips For This Recipe
- Made more than you could finish in one go? Fried chicken livers stay good for about 2 days, when stored in the fridge. You can reheat them in your microwave easily.
- You can use this recipe for more liver types… duck, pork or even beef livers can be fried as well. But personally, I like chicken livers the most.
- I have used plain breadcrumbs, but Panko or Italian breadcrumbs would work great too.
- Are you a fan of spicy food? Add some spicy sauce or chili flakes into the beaten eggs.
- I usually serve fried chicken livers with mashed potatoes, but you can try other side dishes too… baked potatoes, French fries or even rice all work well.
Fried Chicken Livers
- 700 g chicken livers
- 3 eggs
- ½ cup all purpose flour
- 1 cup breadcrumbs
- Salt and pepper to taste
- Clean the chicken livers and trim away all the impurities and fatty parts. Cut the livers into larger pieces.
- Crack 2-3 eggs into a bowl, generously season with salt and pepper and beat properly.
- Make the standard 3-step breading now. Start with flour, then eggs, then the breadcrumbs. Make sure that the breading is solid and no parts remain uncovered.
- Fry in vegetable oil on medium high temperature. Once the first side turns golden brown it’s time to flip. Do not over-fry or the livers would become dry.
- Serve the finished fried chicken livers with a side of mashed potatoes and tartar sauce.