Being a product quite affordable and versatile, the chicken liver is able to combine with a wide variety of all kinds of additives, and therefore the number of variations of dishes with its participation can be estimated in dozens. Below we will dwell on recommendations on how to fry chicken liver in a pan in several different ways.
How correctly to fry a chicken liver?
Let's start with a simple and basic liver recipe, which is prepared with the addition of spices and a small amount of tomato puree. Pieces are very fragrant and delicate, in addition, they make up the perfect company for a variety of side dishes .
Ingredients:
- chicken liver - 420 g;
- puree from garlic - 1 teaspoon;
- ground coriander, cumin, cinnamon - 1/2 tsp;
- tomato - 1 piece;
- hot chilli - 1 pc .;
- Balsamic vinegar - 20 ml.
Preparation
Before starting roasting, chicken liver pieces are washed and then dried. The key to properly prepared chicken liver is directly roasting time - if the pieces are overexposed, they will come out dry and bitter.
Prepared pieces of chicken liver place in a frying pan with spices, a mashed tomato and pour vinegar. Leave the pan on medium heat under the lid for 10 minutes, letting the liver be evenly fried. After, remove the lid, and increase the fire to the maximum, so that the surface of the liver caramelized.
How to fry a chicken liver with onions and sour cream?
Ingredients:
- chicken liver - 480 g;
- onion - 115 g;
- flour - 15 g;
- sour cream - 115 g;
- water 115 ml;
- Balsamic vinegar - 10 ml.
Preparation
Spare the onion half rings until they turn golden. To the onions, put the chicken liver, then leave it to grasp. Add flour to the contents of the dishes, mix and pour sauce from a mixture of water and sour cream. Season everything, mix and add balsamic vinegar. Leave the sauce to simmer until thick.
How correctly to fry a chicken liver?
Ingredients:
- chicken liver - 520 g;
- kefir - 165 ml;
- flour - 115 g;
- eggs - 2 pieces;
- hot sauce - 15 ml;
- bread crumb - 1 1/2 items;
- vegetable oil - 440 ml.
Preparation
Mix kefir and hot sauce and dip the pieces of liver into the resulting marinade. After an hour, dry the liver, sprinkle with flour, dip into beaten eggs and cover with a layer of breadcrumb. Prepare the cooked liver in the abundance of preheated oil before blanching.