Crumbed Chicken Livers w/ Dill Pickles

It’s funny how alot of people first react to the idea of eating liver but once they taste the rich but delicate flavours and the slightly creamy, tender texture they are undoubtedly overtaken with a desire to eat more.

Great as a serve of nibbles with a beer or glass of wine these can easily be your fall back for entertaining guests. Make some chicken tenders with the same ingredients for those not game enough to try these crunchy, melt in the mouth nuggets of livery goodness.

INGREDIENTS

500g chicken livers – more if feeding more than a few people

Stage 1:

1/2 cup plain flour

1-2 tsp cayenne pepper

2 tsp sweet paprika

Stage 2:

2 eggs, beaten well

Stage 3:

1-2 cups panko breadcrumbs

Serve with some sliced Dill Pickles and a sprinkle of salt

TIP: Make sure you have a lid appropriate to the vessel you will be using to fry the livers as they love to explode oil as they cook.

Crumbed Chicken Livers w/ Dill Pickles

Method

Rinse the chicken livers under cold water and then drain.

Clean up each liver by removing any skin or loose ends and dry on paper towel. Your dog or cat will love these bits.

Heat up the deep fryer to 190°C / 375°F or cover the base of a saucepan with roughly 2 inches of flavourless oil and leave it to get to temperature.

Make up three stations; first is the flour station (easiest done in a small grocery bag), second is the egg station and third is the crumbing section (again, a small grocery bag works well).

Working with about five livers at a time; dredge in the flour (throw in the bag and twist the top. Give it a good shake.

Place the floured livers into the egg and make sure all the surface is covered.

Place the livers into the crumbing bag or bowl and press the crumbs onto the surface.

Gently place the livers into the hot oil and cook till lightly golden on the outside. Remember to place a lid over the fryer/saucepan, do it before the first explosion.

Serve with a sprinkle of salt and some sliced pickles.

Crumbed Chicken Livers w/ Dill Pickles Crumbed Chicken Livers w/ Dill Pickles

Crumbed Chicken Livers w/ Dill Pickles
Author: 
Recipe type: Pub Food
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Great as a serve of nibbles with a beer or glass of wine these can easily be your fall back for entertaining guests. Make some chicken tenders with the same ingredients for those not game enough to try these crunchy, melt in the mouth nuggets of livery goodness.
Ingredients
  • 500g chicken livers – more if feeding more than a few people
Stage 1:
  • ½ cup plain flour
  • 1-2 tsp cayenne pepper
  • 2 tsp sweet paprika
Stage 2:
  • 2 eggs, beaten well
Stage 3:
  • 1-2 cups panko breadcrumbs
  • Serve with Dill Pickles and a sprinkle of salt
Instructions
  1. Rinse the chicken livers under cold water and then drain.
  2. Clean up each liver by removing any skin or loose ends and dry on paper towel. You dog or cat will love these bits.
  3. Heat up the deep fryer to 190°C / 375°F or cover the base of a saucepan with roughly 2inches of flavourless oil and leave it to get to temperature.
  4. Make up three stations; first is the flour station (easiest done in a small grocery bag), second is the egg station and third is the crumbing section (again, a small grocery bag works well).
  5. Working with about five livers at a time; dredge in the flour (throw in the bag and twist the top. Give it a good shake.
  6. Place the floured livers into the egg and make sure all the surface is covered.
  7. Place the livers into the crumbing bag or bowl and press the crumbs onto the surface.
  8. Gently place the livers into the hot oil and cook till lightly golden on the outside.
  9. Serve with a sprinkle of salt and some sliced pickles.

 

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