Fried chicken liver in batter

Step-by-step cooking

1. Step 1:

   

   How to make fried chicken liver in batter? Prepare all the necessary products. Take the liver chilled, it contains much more useful substances than frozen liver. A larger egg, preferably homemade. Flour can be any, I have ordinary wheat. But you can also take non-standard types of flour: rice, buckwheat, oatmeal - each time you will get a new original taste and aroma.

2. Step 2:

   

   For the batter, mix the flour with salt. For a certain piquancy, you can add not only salt to the flour, but also some other dried herbs and seasonings. Perhaps you are a lover of spicy and then it will be quite appropriate: ground pepper, garlic powder, hops-suneli. Lovers of traditional flavors may well add dried dill, parsley, Provencal herbs. Mix flour with salt and other additives.

3. Step 3:

   

   Also, we will need an egg for the batter. Wash it well, drive it into a deep enough bowl and stir with a fork until smooth. Pre-check the egg for freshness: lower it into a container with water at room temperature: if the egg sinks, it is fresh. If it pops up, it is better not to use it, because the egg is not the first freshness.

4. Step 4:

   

   Rinse the liver well. If necessary, remove the bile ducts - they are usually green. Such things must be cut out and thrown away - they contain bile and if you cook the liver with them, the dish will be very bitter. I left the pieces of liver large enough and practically didn't even cut them.

6. Step 5:

   

   Dip each piece of liver into an egg.

7. Step 6:

   

   Then immediately roll in flour. You can repeat the egg-flour procedure again, - the batter will turn out much more dense.

8. Step 7:

   

   Heat the vegetable oil in a frying pan. You can take any vegetable oil: corn, sunflower, and olive oil are suitable. But for frying in a frying pan, always use refined oil so that it does not burn in the pan. Lay out the pieces of the panicked pieces of liver. Fry for about 7 minutes on each side.

9. Step 8:

   

   The liver turns out juicy inside, with a crispy crust on the outside. Bon appetit!