I frequently turn to this recipe when I don't have much time or the desire for complications, but still want something warm and hearty on the table. Breaded chicken livers appear quite often in our home, especially when I'm craving something quick that pairs well with fries or salad. Usually, I use flour for the crust, but I've also made it with breadcrumbs when I had some in the cupboard. There's nothing complicated about this recipe, and generally, nothing is left for the next day.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes, depending on the quantity and pan
Servings: 4-6
Difficulty: easy
Recipe type: main course, quick dinner, family-friendly
Ingredients
1 kg chicken livers
4 eggs
4 tablespoons white flour
Salt
Pepper
Oil for frying
Preparation method
1. Wash the chicken livers in several cold waters and let them drain in a colander. It's good to let them sit for a few minutes so they don't have too much water when you fry them.
2. Put 4 eggs in a bowl. Add salt and pepper to taste. Also add the 4 tablespoons of white flour over the eggs and mix well. I use a hand mixer, but a whisk works too, just make sure there are no lumps. The consistency should be like pancake batter, not too thick and not too thin.
3. Take each liver and coat it in white flour, ensuring it is completely covered. Shake off the excess; it shouldn't be a thick layer.
4. After the flour, dip each liver in the egg and flour mixture prepared earlier.
5. Heat the oil in a wide pan over medium heat. It doesn't need to be deep, but not too little oil either.
6. Place the livers in the hot oil and fry them on each side until they are golden brown and cooked inside. The time depends on the size of the livers and how deep the oil is, but generally, it takes about 4-5 minutes on each side.
7. Remove the fried livers onto paper towels to absorb the excess oil.
8. Serve them warm, immediately, with fries or any salad you prefer.
Why I make this recipe often
It's one of the quickest ways to use chicken liver. The ingredients are simple, always on hand, and there's no need for marinating or complicated techniques. The simple crust of flour and egg keeps the liver tender inside, and it's hard to go wrong with the cooking times as long as you don't leave them frying for too long.
Tips and variations
Tips
- The livers should be well-drained after washing. If they are too wet, they can splatter in the oil.
- Don't overcrowd the pan. If you put too many at once, the oil temperature drops, and they won't brown evenly.
- Turn them only twice on each side to avoid breaking the crust.
Substitutions
- You can use breadcrumbs instead of flour for a crunchier crust. The procedure is the same, just roll the liver in breadcrumbs after the egg and flour mixture.
- If you want a flour-free version, there's no ideal substitute in this recipe, but I've tried using cornmeal and didn't like it as much.
Variations
- You can also add a little sweet paprika or garlic powder to the egg mixture for a different flavor, but it's not essential.
- It also works with turkey liver, but it should be sliced thinner.
Serving ideas
- Breaded chicken livers are classic with fries.
- They're also good with a simple green salad or pickled cabbage for contrast.
- They can also be put in a sandwich with salad and cold sauces.
Frequently asked questions
Do the livers need to be cleaned of membranes?
- Usually, I quickly check them and remove any membranes or larger blood vessels, but I don't spend too much time on that.
Can I use fewer eggs?
- Yes, but the egg and flour mixture needs to be enough to coat all the livers. If you halve the quantity, you can reduce the eggs as well.
Can I fry them in a deep fryer?
- I don't recommend a deep fryer with oil bath because the flour and egg coating doesn't stick as well, but if you have a classic fryer and want to try, I haven't tested it.
Can the final dish be frozen?
- I don't recommend freezing. After thawing, the crust softens, and the liver doesn't have the same texture.
Can I use pork or beef liver?
- For this recipe, I've only tried with chicken and turkey liver. Pork or beef liver has a different texture and cooking time, so it probably won't work as well.
Nutritional values
Approximately, for one serving (1/5 of the recipe):
Calories: about 350-400 kcal
Protein: 25-30 g
Fat: 20-25 g (depending on how much oil is absorbed)
Carbohydrates: 10-12 g
Values vary depending on how much oil remains in the crust and the side dish. Chicken liver is rich in iron and vitamin A. The crust adds extra carbohydrates and fats.
Storage and reheating
Breaded chicken livers are best served fresh. If you need to store them, you can keep them in the fridge until the next day, covered. When reheating, the crust won't remain crispy, but the taste is acceptable if you put them in a dry pan on low heat for a few minutes. I don't recommend reheating in the microwave, they become too soft.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes, depending on the quantity and pan
Servings: 4-6
Difficulty: easy
Recipe type: main course, quick dinner, family-friendly
Ingredients
1 kg chicken livers
4 eggs
4 tablespoons white flour
Salt
Pepper
Oil for frying
Preparation method
1. Wash the chicken livers in several cold waters and let them drain in a colander. It's good to let them sit for a few minutes so they don't have too much water when you fry them.
2. Put 4 eggs in a bowl. Add salt and pepper to taste. Also add the 4 tablespoons of white flour over the eggs and mix well. I use a hand mixer, but a whisk works too, just make sure there are no lumps. The consistency should be like pancake batter, not too thick and not too thin.
3. Take each liver and coat it in white flour, ensuring it is completely covered. Shake off the excess; it shouldn't be a thick layer.
4. After the flour, dip each liver in the egg and flour mixture prepared earlier.
5. Heat the oil in a wide pan over medium heat. It doesn't need to be deep, but not too little oil either.
6. Place the livers in the hot oil and fry them on each side until they are golden brown and cooked inside. The time depends on the size of the livers and how deep the oil is, but generally, it takes about 4-5 minutes on each side.
7. Remove the fried livers onto paper towels to absorb the excess oil.
8. Serve them warm, immediately, with fries or any salad you prefer.
Why I make this recipe often
It's one of the quickest ways to use chicken liver. The ingredients are simple, always on hand, and there's no need for marinating or complicated techniques. The simple crust of flour and egg keeps the liver tender inside, and it's hard to go wrong with the cooking times as long as you don't leave them frying for too long.
Tips and variations
Tips
- The livers should be well-drained after washing. If they are too wet, they can splatter in the oil.
- Don't overcrowd the pan. If you put too many at once, the oil temperature drops, and they won't brown evenly.
- Turn them only twice on each side to avoid breaking the crust.
Substitutions
- You can use breadcrumbs instead of flour for a crunchier crust. The procedure is the same, just roll the liver in breadcrumbs after the egg and flour mixture.
- If you want a flour-free version, there's no ideal substitute in this recipe, but I've tried using cornmeal and didn't like it as much.
Variations
- You can also add a little sweet paprika or garlic powder to the egg mixture for a different flavor, but it's not essential.
- It also works with turkey liver, but it should be sliced thinner.
Serving ideas
- Breaded chicken livers are classic with fries.
- They're also good with a simple green salad or pickled cabbage for contrast.
- They can also be put in a sandwich with salad and cold sauces.
Frequently asked questions
Do the livers need to be cleaned of membranes?
- Usually, I quickly check them and remove any membranes or larger blood vessels, but I don't spend too much time on that.
Can I use fewer eggs?
- Yes, but the egg and flour mixture needs to be enough to coat all the livers. If you halve the quantity, you can reduce the eggs as well.
Can I fry them in a deep fryer?
- I don't recommend a deep fryer with oil bath because the flour and egg coating doesn't stick as well, but if you have a classic fryer and want to try, I haven't tested it.
Can the final dish be frozen?
- I don't recommend freezing. After thawing, the crust softens, and the liver doesn't have the same texture.
Can I use pork or beef liver?
- For this recipe, I've only tried with chicken and turkey liver. Pork or beef liver has a different texture and cooking time, so it probably won't work as well.
Nutritional values
Approximately, for one serving (1/5 of the recipe):
Calories: about 350-400 kcal
Protein: 25-30 g
Fat: 20-25 g (depending on how much oil is absorbed)
Carbohydrates: 10-12 g
Values vary depending on how much oil remains in the crust and the side dish. Chicken liver is rich in iron and vitamin A. The crust adds extra carbohydrates and fats.
Storage and reheating
Breaded chicken livers are best served fresh. If you need to store them, you can keep them in the fridge until the next day, covered. When reheating, the crust won't remain crispy, but the taste is acceptable if you put them in a dry pan on low heat for a few minutes. I don't recommend reheating in the microwave, they become too soft.