About this recipe: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.
450g chicken livers
125g plain flour
1 tablespoon garlic granules
salt and pepper to taste
1 litre vegetable oil for frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
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.
Heat oil in a deep fat fryer or large saucepan to 190 degrees C.
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.
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.