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Breaded Chicken Livers
Traditional chicken livers are breaded and fried in hot oil. Chicken livers, along with gizzards and hearts, can be obtained from most grocers.
Ingredients
ScaleNo serving count in the source — scale by factor
- Chicken livers
- Flour
- Salt to taste, to taste
- Pepper, to taste, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
