Fried Chicken Livers with Beer

"The perfect appetizer for beer is frying in the pan and you can write the exact recipe down!"
Preparation20 min.
Cooking20 min.
Тotal40 min.
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  • chicken livers - 2 lb (1 kg)
  • beer - 1 cup (250 ml)
  • vinegar - 1/5 cup (55 ml)
  • eggs - 3 whites
  • salt - 2 pinches
  • chili - 2 pinches, as desired
  • oil - 1 tbsp
  • flour - for a thick paste


Pour boiling water and vinegar over the pre-cleaned whole livers and let them sit for 10-odd minutes. Then drain them well. Beat the egg whites with a pinch of salt, add the oil, beer and flour and gradually form a thick paste.

Dip each liver in the crumbing, it has to absorb it well. Optionally, add chili, cayenne pepper or paprika for a spicier taste. Heat oil in a frying pan and optionally add a little vinegar, so the crumbing does not absorb much oil.

Dip the livers in the crumbing and drop them in the hot oil. Put a cover or newspaper on, to prevent spraying. Fry for 2 minutes and then turn them over.find similar recipes here

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