Crispy breaded chicken livers

Crispy breaded chicken livers
  • 50 Dekagram (dkg) chicken livers
  • 5 Table spoon (tbsp) bread crumbs
  • 2 Piece egg
  • 4 Table spoon (tbsp) flour
  • 1 Tea spoon (tsp) salt
  • 2 Tea spoon (tsp) dried garlic powder
  • 3 Decilitre (dl) frying oil

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



This deep fried breaded chicken liver is perfect starter or you can serve with pottage or mashed potatoes. First wash the livers and dry it. Take 3 plates put the flour, beaten eggs and bread crumb separately into the plates. You need to add salt to the egg and if you want mix the bread crumb with garlic powder or any other season. Place a liver into the flour, ted and push it gently, all side of liver has to be floured. Than place into the beaten egg, rotate quickly with a folk and place into the bred crumb immediatly. Ted in bread crumb and push also gently with your hands ensuring all part of liver is covered by bread crumb. Once at least 3-4 pieces are breaded, preheat the frying oil in a medium size pot on high degree and fry the livers for 8-10 minutes. Once the bread is getting browned, remove the livers from oil and place them on paper towels which absorbs the surplus oil.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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