Chicken Liver Pan-Fried is a soft This for real comfort food will pleasantly surprise you with its tastes and flavor.
Have you ever tasted chicken liver? Probably in pate?! Unfortunately, many people, especially in the USA, refuse even the idea of trying organ meat, so it is rarely consumed today.
People in the US don’t like chicken liver, but it’s a common ingredient in many delicious Asian, Southern, and even European dishes. Even it doesn’t look attractive, if cooked properly, it tastes mouth-watering.
I just adore homemade liver pate and this pan-fried liver. I grew up with these dishes. However, my daughter does not appreciate this product at all. The only form she accepts to taste some liver is the pate, otherwise, I have no chance to convince even touching it. And I am sure that there are enough people like her. The things are simple with the liver – either you like it, or you hate it.
So, this recipe of pan-fried chicken liver is for people who really like to eat liver. The recipe itself is not complicated and is quite easy to prepare. I make liver very simple, just fry it in a pan with a lot of onion and garlic. It smells so good and is super tasty. And how delicious is the sauce in the pan! Perfect for soaking pieces of fresh and crusty bread in it.
This dish falls into “snacks per minute”, easy to prepare, maximum effect, and taste!
When fried right, chicken livers can be turned into a simply delicious appetizer or main dish. They are an underrated and often overlooked ingredient. Chicken livers taste mild and are soft. They taste great when they are covered in a crunchy, seasoned breading and fried until golden and cooked all the way through. But it can be hard to find the right balance between a juicy, moist inside and a crunchy, salty outside. It’s important to know how long to fry chicken livers so that they always turn out golden and perfect.
Understanding the Delicacy of Chicken Livers
Compared to chicken breasts or thighs, chicken livers are a more delicate cut of meat that requires attentive cooking. Poultry livers in general have a soft, quick-cooking texture that can go from tender and juicy to dry and rubbery very quickly if overcooked. Their mild taste also means seasoning is paramount for bringing out flavor.
When coated and fried chicken livers need just enough time in hot oil to crisp up the exterior coating while keeping the interior moist. Not enough time and they’ll be underdone in the middle with a soggy crust. Too long, and they’ll end up tough, shriveled, and burnt. So finding that ideal frying time is essential.
The Perfect Frying Time for Chicken Livers
How long you fry chicken livers should depend on their size and thickness, but in general, it’s best to fry them for
3 to 5 minutes per side
This allows sufficient time for the coating to turn crispy and golden brown while the interior of the liver cooks through but remains tender and juicy.
Frying for the full 5 minutes per side will ensure chicken livers are cooked through completely. Going closer to 3 minutes may result in them being slightly underdone in the very center but can help retain moisture.
The internal temperature of fully cooked chicken livers should reach 165°F (74°C).
Tips for Achieving Perfectly Fried Chicken Livers
Frying chicken livers for the right amount of time is essential but proper preparation and frying technique also play key roles:
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Use fresh, high-quality chicken livers – Avoid pre-packaged livers and seek out fresh, moist livers from a butcher for best flavor and texture. Discard any that appear dry or discolored.
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Cut away membranes—Clean livers well and cut away any tough membranes or discolored spots. Rinse and pat completely dry.
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Soak in buttermilk (optional) – For added tenderizing, soak livers in buttermilk for 30 mins – 1 hour prior to breading.
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Bread just before frying – Bread livers immediately before frying so coating doesn’t get soggy. Use well-seasoned flour or cornmeal.
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Use a thermometer – Monitor oil temperature with a thermometer. Ideal is 350-375°F. Oil should sizzle on contact.
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Fry in small batches – Avoid overcrowding the pan which brings down oil temp. Fry livers in batches for even cooking.
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Don’t turn livers too soon. Let them fry for at least two minutes without moving them before turning them. Turn gently with tongs.
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Rest before serving – Let fried livers drain on paper towels briefly to allow exterior to crisp up.
Serving Up Perfectly Fried Chicken Livers
Once fried to golden perfection, chicken livers make for a stellar appetizer or main served with an array of traditional Southern sides:
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Plate them as an appetizer with cocktail or barbecue sauce for dipping.
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Make delicious chicken liver pâté – just purée fried livers with butter, shallots, brandy, and herbs.
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Pile livers over grits or mashed potatoes for a hearty entrée.
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Toss them into greens, pasta, or rice dishes for added richness.
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Offer as a tasty topping for bruschetta or crostini.
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Stack them on buttered Texas toast for an open-faced chicken liver sandwich.
With the simple tips above and ideal frying time of 3-5 minutes per side, you can achieve the perfect balance of crispy, golden exterior and tender, juicy interior when frying chicken livers. Master this technique, and chicken livers will go from an underappreciated ingredient to the star of your next meal.
Why do you soak liver in milk before cooking?
In my opinion, soaking liver in milk is an optional step. Some sources said that milk softens the texture of the liver and neutralize toxins. Other people soak the liver to dilute the strong taste and remove the meat’s bitter taste. I only notice a difference in taste after soaking pork or beef liver. For chicken liver, I still don’t think this step is necessary.
Those who don’t like liver, in fact, will feel no differences. I think that soaking liver in clear water has exactly the same effect as if soaking in milk. So, I soak liver in milk if I have any in the fridge. If not, I don’t make things more difficult for myself.
How do you clean the chicken liver before cooking?
To avoid the liver’s bitter taste is very important to clean it correctly before cooking. It is a kind of messy process, but it is essential. Grab a sharp knife, trim and discard the green parts, any visible fat, and membrane. Then, split the liver into 2 lobes.
Now soak the livers in cold water or milk for 30-60 minutes. In case you are in lack of time, place the chicken liver in a colander and rinse under the running water many times. Before cooking, drain the liver well with a paper towel to remove excess water.
OLD SCHOOL FRIED CHICKEN LIVERS/MONDAY MOTIVATIONAL MENU IDEAS SEGMENT
FAQ
How long do you need to fry chicken liver?
In batches, add the breaded livers to the hot oil and fry, turning them over every so often, for 3–4 minutes on each side, until golden and crisp. Transfer the livers to a large platter lined with paper towels and season with salt. Serve the livers with additional hot sauce on the side.
How do you know when chicken livers are cooked?
Use a food thermometer to measure temperature (you can’t tell by looking). Cook the inside of the liver to 165°F, just like you would for other chicken parts. Mar 12, 2024.
How do you know when fried liver is done?
Cooking time will vary, but should be minutes. The liver should be pink in the middle and no more than medium. Sep 1, 2023.