Cookbook:Breaded Chicken Livers
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| Breaded Chicken Livers | |
|---|---|
| Category | Liver recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Traditional chicken livers are breaded and fried in hot oil. Chicken livers, along with gizzards and hearts, can be obtained from most grocers.
Ingredients
[edit | edit source]- Chicken livers
- Flour
- Salt to taste
- Pepper, to taste
Procedure
[edit | edit source]- Trim the sinews from the livers.
- Coat the livers in flour and knock off any excess.
- Carefully place the livers in a hot, oiled pan.
- Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside.
- Serve hot.
Notes, tips, and variations
[edit | edit source]- Cayenne pepper can also be added to the flour.
- Chicken livers are sometimes cooked with chicken gizzards and chicken heart; while heart are cooked very much like livers, gizzards require additional cooking time due to their density.