Breaded Chicken Liver Recipe
It All Started When...
I had a craving for a chicken liver dish. Usually, I cook chicken liver as an adobo, but my son doesn't like it that way. So I searched online for a recipe that would satisfy my cravings—and that he would enjoy eating, as well.
- 250g chicken liver
- 1 small can or 1 cup milk
- 1 egg
- 1 package breading mix (or substitute flour mixed with garlic powder, pepper, and salt)
- Cooking oil
- Garlic cloves, chopped (optional)
- Wash the chicken liver. Drain excess water.
- Beat the egg. Add milk. Mix. Then soak the chicken liver in this mixture for a few minutes. (Or you may choose to soak the chicken liver in milk first for a few minutes, and then dip into beaten egg when you're ready to cook it.)
- One by one, coat the chicken liver in breading mix. I like a garlicky flavor, so I mixed it here before I coated the liver.
- Heat the oil in pan. Fry the coated chicken liver until golden brown.
- Drain excess oil as you remove each liver from the pan. Serve while hot and crispy.
IngredientsClick thumbnail to view full-size
How-To PhotosClick thumbnail to view full-size
As I was cooking this dish, I was thinking of other ways to prepare this recipe. I could probably mix the spices in the egg before coating it (if I don't use the prepared breading mix). I could also try using a sealed pouch to coat each liver evenly.
Finally, I found a way to prepare chicken liver that my son likes. He likes it best served with vinegar sauce (mixed with a pinch of sugar, salt, and ground pepper). I guess the garlic also helped to mask the unlikely (malansa) and bitter taste of the liver. He even consumed three-quarters of the dish I had prepared.
Try my recipe! Or do it your way and tell me what you think.
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