Tender chicken liver in garlic batter: tasty, simple and fast

One of the most (if not the most) popular offal is probably liver. And rightfully so. It is included in many dishes; it is not only healthy, but also prepares very quickly. And this is a very big plus for workers. I would give the first place among all types to chicken. There is no need to beat it, it is soft in itself. And if you choose the right batter, eaters won’t have to beg to try at least a piece. There are different batters to suit every taste. Below, after the recipe, I will give some examples. Try it when you have time and desire to pamper your family. When free time is really bad or unexpected guests appear on the doorstep, it’s better to whip up the simplest one: from flour and eggs. The recipe is incredibly simple. Can be used as an independent dish, but with a side dish it will be more satisfying. Chicken liver in batter is good even for a hearty breakfast or light dinner. So, let's cook!

Chicken liver in batter: recipe with photos step by step

Break the eggs into a deep bowl.
Pour milk in there too.
Add salt and spices to the sifted flour, mix and pour into the milk-egg mixture.
Whisk the batter until smooth, make sure there are no lumps, rub the flour thoroughly.
Read also: You can make champignons from zucchini. Delicious dishes of champignons and zucchini
We wash the chicken liver, remove the films and veins. Decide whether you will fry it whole or cut it into pieces.
We immerse all the pieces in the batter, it should cover them completely.
Place the chicken livers in a well-heated frying pan and fry on both sides until golden brown over medium heat. Approximately 3-4 minutes. Don't overcook it, or it will turn out tough. You can simmer a little more in the oven or covered on the stove over low heat.

So our liver “chop” is ready! Easy to cook, right? And it tastes amazing. Juicy, soft, aromatic. Serve pasta in cheese sauce with stewed vegetables as a side dish for the liver. A fresh salad will also be very helpful.

Author: Evgenia

How to fry the most tender liver in sour cream and onions? The answer is in excellent recipes with step-by-step photos from our authors!

Cod liver in batter

Let's take:

400 g frozen or canned cod liver;
kefir – 3 tbsp;
flour – 2 tbsp;
oil for frying;
salt, herbs.

Time: 20 minutes.

Calorie content: 548.3 kcal.

Cooking:

If the liver is frozen, then in this form it should be chopped into “convenient” pieces. Canned fish by-product must be freed from oil as much as possible;
In a suitable bowl, mix kefir and flour to a batter;
Pour all the crushed parts of cod liver generously with the kefir-flour mixture;
Heat sunflower oil in a frying pan and fry for 3 minutes on both sides;
Immediately after removing from heat, add salt.

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Cooking tips

If you want to get a fluffier crust, add starch to the batter. And if you want culinary experiments, then try the following variations of chicken liver batter:

Pour salt, spices into the flour, pour in mineral water, and yolk. Whip the egg white separately into a fluffy foam. Gently fold the whipped whites into the flour batter. Pour flour into a separate plate and first roll the chicken liver in it, then dip it in batter and fry as usual.
But a more masculine version is garlic and sour cream batter. Squeeze the garlic into the egg, add salt, sour cream or mayonnaise, and spices to taste. Add flour, beat until smooth. Then everything is as usual - dip in batter and onto the frying pan.
Add grated onion to the batter and marinate the liver for 10 minutes.
For a denser, golden crust, you can grate hard cheese on the liver.
Ice beer and batter go well together and give the crust an unusual taste and crispness. No eggs needed, just flour and light beer. But the taste, I’ll tell you – mmm!
We also use breadcrumbs if you like it crunchy.
For lovers of greens - chop the dill and onion feathers, add to the batter, and the unusual green crust will surprise eaters with its appearance and taste, of course.
For variety, I recommend preparing it with bread kvass and corn flour. Surprise and enjoy the unusual taste. I don't think you've cooked like this before.

Bon appetit and enjoy cooking!

Option of a dish with pork offal

breadcrumbs - 3 tbsp;
pork liver – 300 g;
egg;
bulb;
pepper and salt;
vegetable oil - for frying.

Time: 30 minutes.

Related article: Recipes for delicious tuna sandwiches

Calorie content: 218.4 kcal.

Prepare fried pork liver in batter:

Rinse the pork liver with water and wipe dry. Chop into large, flat pieces;
Season all separated parts with spices;
Dip each “pancake” into a beaten egg and sprinkle with breadcrumbs;
The frying pan is heated with oil. Fry individual pieces on both sides for 4 minutes;
Chop the peeled onion into slices and cook until golden in the same frying pan;
Place the finished dish in a separate bowl, generously sprinkling it with golden onions.

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Chicken liver stewed in gravy or simply fried with onions is a very tasty and satisfying dish that both family and guests will always appreciate. But the daily menu should be varied, and sometimes even unpredictable - in the good sense of the word. And the recipe for chicken liver in batter will come in handy in this case. This dish is universal - it is suitable for a simple family dinner, and on a holiday table it will be quite appropriate (both as an appetizer and as a main course). Preparing batter-fried liver is not at all difficult - even a beginner can do it. Tender, juicy, melting in your mouth, you will certainly love it.

Ingredients:

chicken liver – 1 kg;
flour – 5-7 tbsp. spoon;
eggs – 2-3 pcs.;
vegetable oil for frying;
spices and salt - to taste.

Chicken liver itself is very tasty, but fry it in a thin layer of dough (in batter) and you get an absolutely magnificent dish that can be served either hot or already cooled. It is also remarkable because it can go perfectly with absolutely any side dish. Well, another huge plus is the content of such nutrients in the liver as magnesium, phosphorus, iron and vitamin B9. All these substances are extremely necessary for people suffering from constant fatigue and winter blues.

Before you start cooking the liver, it must be placed in a colander and rinsed well under running water. If you want to sort through it, I separate large pieces connected to each other, remove excess fat and thick vessels. There is no need to dry the liver; it should remain wet.

The batter can be prepared in two ways. If you really like dough, then you should make the batter thicker, this will result in a thicker and denser crust. To do this, flour and eggs must be mixed and seasoned with spices. And for those who like a thin and airy crust, there is another solution: you need to use flour and eggs separately.

I suggest using the second option. Beat the egg with a whisk and season with spices, pour flour into a separate plate.

Dip each piece of liver first in flour, then in egg and roll in flour again, carefully and evenly.

Place the pieces in a frying pan with hot oil and fry until golden brown on both sides. Checking the readiness of the dish is not difficult, because the main reference point in the cooking process is the golden color of the batter. But if you have doubts about the readiness of the dish, you can pierce the liver - it should not secrete pink juice.

You only need to fry the liver with the lid closed, since the vessels inside the liver expand and rupture, causing the liver to literally jump in the pan.

Ready-made liver, fried in batter, can be served straight from the heat, supplemented with some sauce or just herbs and vegetables. If desired, you can sprinkle with lemon or pomegranate juice, but this is not for everyone.

Liver chops with onions

Few people know, but beef liver makes excellent chops. And you can also fry them with onions. For such a non-standard lunch/dinner you will need:

beef liver – 500-600 g;
onion – 1-2 heads;
flour and vegetable oil - 4 tablespoons each;
eggs – 1-2 pcs.;
milk or water - for soaking the liver;
salt and ground pepper - to taste.

Liver in batter is surprisingly tasty and tender. Definitely a must try!

There are a large number of different recipes for cooking liver, but now we want to invite you to cook liver in batter.

Liver in batter -

It turns out very tasty and juicy, thanks to the batter. Liver prepared according to this recipe differs in taste from regular liver.

To prepare liver in batter, you need:

For the liver itself:

a kilogram of beef liver (actually you can use any liver, even chicken)
salt, pepper, coriander and Italian herbs (or any others you like) - to taste
two cloves of garlic

For the batter:

three medium sized eggs
three tablespoons of sour cream
a little less than one hundred grams of flour
two tablespoons of boiling water
oil - for frying

Let's look at how you can prepare liver in batter below.

First you need to process and marinate the liver:

Take beef liver, since this dish is the tastiest from it, but you can use any other one. Remove films and veins. Cut into thick slices.

Place the processed and chopped liver in a plastic bag so that splashes from the liver do not splash everything around. Then beat it with a special hammer (bush hammer).
The broken liver must be washed thoroughly under running water so that all excess blood is removed.
Place the liver in a deep bowl, pass the garlic through a press on top, add coriander to add unusual flavors. Season with salt, add a mixture of peppers and Italian herbs. Mix everything well.

While the liver is marinating, you need to prepare the batter:

Break the eggs into a deep bowl, add sour cream and salt.
Add three tablespoons of flour to the eggs and whisk. Then add the remaining flour and mix again.

Pour boiling water into the resulting mixture and stir again with a whisk.

Preparation of the dish itself:

Dip the liver pieces into the prepared batter.
Pour vegetable oil into the frying pan, distribute it evenly over the surface and heat it up.
Using culinary tongs, take out the pieces from the dough and place them in the frying pan. You need to fry at maximum heat for just a couple of minutes until the liver gets a crust. Then you need to turn the pieces over, close the pan with a lid, reduce the heat level and fry for another five minutes.
At the end, turn the pieces over again to get a golden brown crust and turn off the heat.
Place the finished liver on a large flat plate. You can sprinkle with herbs and serve.

Liver prepared in this way is aromatic, juicy, tender and very soft.

Be sure to try it! You will be delighted!

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Chicken liver in batter - quick recipe

Any table can be decorated with chicken liver in batter; a quick recipe for this dish will allow you to prepare it in a matter of minutes.

500 gr. ;
1 egg;
0.5-1 tablespoon of flour;
salt and ground black pepper to taste;
vegetable oil for frying.

We wash the chicken liver and trim off excess fat. Cut each liver into two parts. Salt the liver, sprinkle with ground black pepper, mix. Leave for 15-20 minutes.

Advice! If desired, you can add other spices to the liver. Curry goes well with this product; you can also use dried thyme and basil.

Beat the egg with a pinch of salt and pepper, add flour to the egg. First add half a tablespoon and mix. If the batter turns out too runny, add more flour. The mixture should be thicker than pancake batter, but thinner than pancake batter.

Pour vegetable oil into a frying pan and heat it. Reduce heat to medium. Take pieces of chicken liver and dip them in egg batter. Place the pieces at a distance from each other. Fry for 2.5-3 minutes on each side.

The batter should be browned and the liver inside should be fried. To check readiness, cut a piece of liver in half and press lightly on top with a fork; there should be no red juice on the cut. Serve the chicken liver in the batter hot.