Cookbook:Breaded Chicken Livers

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Breaded Chicken Livers
CategoryLiver recipes

Cookbook | Ingredients | 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]

Procedure[edit | edit source]

  1. Trim the sinews from the livers.
  2. Coat the livers in flour and knock off any excess.
  3. Carefully place the livers in a hot, oiled pan.
  4. Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside.
  5. 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.