Fried Chicken Liver Recipe (2024)

FAQs

Should I soak chicken livers in milk before frying? ›

Soak chicken livers in milk for up to a couple of hours to help remove any strong flavors. Place livers in a colander and rinse under cold water; discard milk. Cut each liver in half. Pour ½ cup oil into large skillet and bring to 350°.

Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering.

Since they're packed with moisture, liver is prone to splattering during frying. Letting them sit for a couple minutes in the seasoned flour before coating the other side will allow more flour to be absorbed into the egg, creating a thicker, crunchier barrier around the creamy inside.

Jul 30, 2021

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces.

If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the liver and make them taste milder.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.

Soaking livers of any kind in a milk and salt mixture removes excess blood from the livers. Resulting in a smoother, less game like and a more pleasurable taste for the majority of people. Of course soaking is not really needed. Simple as that really.

This is because buttermilk (and milk in general) contains calcium. The alkaline calcium interacts with chicken liver and tempers its acidic nature to leave a mild-tasting liver. Milk also helps remove any blood left in the liver, making it taste less metallic.

The fact liver also produces bile, however, can perhaps also help to explain the slightly bitter aftertaste of this type of meat.

“Liver, gizzards and other organ meats are very high in cholesterol (each chicken liver has about 250 mg cholesterol), and don't really provide a lot of nutritional value,” Thayer said. “Unless you really love liver, limiting your intake is a good idea.”

How often should you eat fried chicken livers? ›

Eating large amounts of liver can lead to symptoms of vitamin A toxicity, which happens when your own liver can't process the excess vitamin A quickly enough. Most doctors recommend that people without vitamin deficiencies eat just one serving of liver per week.

Add liver (work in batches if necessary) and cook until browned on one side. Flip and cooked the other side just until browned. Cooking time will vary, but should be minutes. The liver should be pink in the middle and no more than medium.

Livers should be cooked until they are no longer bloody in the core. Colour is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see figure 2). Ensure juice from uncooked livers does not leak onto other foods.

The green coloring is due to bile leaching out from the gallbladder and into the liver. Green livers are not harmful if eaten but are removed and condemned in the slaughter plant for aesthetic reasons. Sometimes the gallbladder or a portion of it remains attached to the liver. It looks like a green pill.

Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.

If you're out of buttermilk, others also swear by the lemon juice or vinegar-soaking methods. In these cases, you would need water and ¼ cup of vinegar or lemon juice to soak approximately ½ pound of chicken livers. The optimal time to soak the livers in these acidic-based agents is between 30 to 90 minutes.

Milk is virtually pH neutral when liver is soaked in it it softens the texture and neutralizes any residual urine. All water does is wet your liver making one use more paper towels to pat the liver down and absorb the excess water.

The main times for soaking I've seen are "kissed" when you cut the liver in small pieces and soak for 30 minutes. The second is whole liver for two-three hours. When leaving in milk for overnight I usually see adnotation that it help cook it quicker as liver is "fluffier" thus helping the heat go through it.