You don’t need much to make tender and delicious fried chicken liver. Good quality chicken liver, properly clean and well season to bring out the flavors and the right breading. When it comes to Fried Chicken Liver a lot of people are scared to try , because it’s a animal organ. As someone who was raised in Bulgaria and enjoyed the cooking of my wonderful grandmother and mother – I was served offal from an early age, and I really liked it – as long as it was not overcooked. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, and Braunschweiger. A traditional South African delicacy, namely skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire. Chicken Liver is rich on iron, vitamins and folate.
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|Chicken Liver.||2 1/2 pounds.|
|All-purpose flour.||1 cup.|
|Black pepper.||1/2 tsp.|
|Yellow Onion.||2 large .|
|Garlic Powder.||T1 1/2 tsp.|
|Onion powder.||1 1/2 tsp.|
|Fresh Parsley.||1/3 cup.|
|Vegetable oil.||For frying.|
Preparation of the Liver :
Look for local and cage free raised chicken liver. Organic with no hormones and no antibiotics. Always leave frozen meat in fridge to defrost prior to cooking. Clean very well the liver from the connective tissue with the help of a very sharp knife. Look also for some greenish -yellowish parts parts on the liver, as these will cause the liver to taste bitter. Wash under cold water and let it dry very well. Pat with paper towel to remove the excess water. Cut into halves the bigger pieces and the small ones leave it as they are. To achieve a juicy fried chicken liver you need not to cut the liver onto too small pieces. Season well with salt, black pepper, onion powder and garlic powder. Leave it aside for 10-15 minutes.
First prepare the flower to coated the chicken liver. In a medium size bowl put the flour, add the seasoning ingredients and whisk everything together. Coated the chicken liver with the season flour, shake the excess flour.
Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a you reach 350 F or sprinkle a pinch of flour in the oil, if start to sizzle it is ready. Fry the chicken liver, in batches if needed, until golden brown and cooked through, about 2-3 minutes per side. Drain on a paper towel. In mean while in a small sauté skillet over medium heat add 2 tbsp. vegetable oil and sauté the sliced onions. Season with salt and sprinkle with pinch of sugar to help the caramelization.
In a plate arrange the chicken liver and top it with the caramelized onions and finish with fresh chopped parsley and garnish with lemon slices.
Open a cold brew and enjoy!
Here is some helpful tips of the products I use for this recipe.