Crumbed Chicken Livers

Bai Stavry
fromBai StavryNovice
"Juicy and fragrant chicken livers with a crunchy breading that are just crying for a cold beer."
Preparation25 min.
Cooking20 min.
Тotal45 min.
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  • chicken livers - 2 lb (1 kg)
  • vinegar - 1/5 cup (60 ml)
  • beer - 1 cup (250 ml)
  • eggs - 3 egg whites
  • salt
  • cayenne pepper - 1 pinch
  • oil - 1 tablespoon
  • flour - for a very thick sludge


Wash, clean and soak the livers in water with a little vinegar for 20 minutes. Then rinse them again and dry them very well. Beat the egg whites into hard snow with a pinch of salt. Stir constantly and slowly add the oil, beer, a little flour and cayenne pepper if desired.

You need to get a batter with a density that sticks to the livers submerged in it. Heat the oil in a deep pan, roll the livers in the crumbing and drop them in to fry. Cover with a thick piece of cardboard to stop excess spraying.

Flip the livers on the other side after about 2 minutes and fry until done. Drain the crumbed chicken livers on a cooking grid.
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