Crispy fried chicken livers

    20 min

    Chicken livers are dipped in an egg mixture, then dredged in seasoned flour before being deep fried. The livers are well seasoned with a light and crispy batter. Perfect for snacking or as an alternative to fried chicken.

    154 people made this

    Serves: 4 

    • 450g chicken livers
    • 1 egg
    • 125ml milk
    • 125g plain flour
    • 1 tablespoon garlic granules
    • salt and pepper to taste
    • 1 litre vegetable oil for frying

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the chicken livers in a colander and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic granules and salt and pepper in a resealable plastic bag; shake to combine.
    2. Heat oil in a deep fat fryer or large saucepan to 190 degrees C.
    3. Place the chicken livers in the bowl of egg and milk mixture and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture; shake the bag to coat the each liver completely.
    4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (123)


    Served with pasta-- delicious!  -  03 Apr 2014


    Not bad, but what do you serve with this?  -  01 Apr 2014


    Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil. Once both sides were golden brown, I turned off the heat and let them cook completely. If you have a glass covered saute pan, that helps to keep an eye on the livers without them spattering out of the pan. I also dumped the leftover flour mixture into the leftover egg and milk mixture (add 1/2 tsp sugar and 1 tsp baking powder) and poured out small pancakes in the pan. The garlic is REALLY strong in the pancakes, but they were a perfect accompaniment. Both are delicious!  -  18 Jan 2010  (Review from Allrecipes US | Canada)