chicken biscuits in breadcrumbs is excellent dish from the liver, which is prepared quickly and easily! Pieces of chicken liver (halves) are breaded in flour, then dipped in the egg mixture, rolled in breadcrumbs and fried for a short time in a frying pan in oil. As you can see, everything is very fast, and even tasty (especially for lovers of bird liver dishes)! This dish fully confirms the expression that everything ingenious is simple - in a short time you will easily prepare a wonderful main dish for lunch! And as a side dish for such a liver with a cracker crust is perfect buckwheat porridge and beetroot salad!
chicken liver
Ground black pepper
Wheat flour
Chicken egg
Breadcrumbs
To prepare chicken liver fried in breadcrumbs, we need the following ingredients: chicken liver, chicken eggs, breadcrumbs, wheat flour, refined sunflower oil, salt, ground black pepper.
We wash the chicken liver, dry it slightly on a paper towel and cut each liver into halves.
Sprinkle the liver pieces with salt and black pepper.
Pour into a plate wheat flour. Dip the first piece of liver in flour.
Immediately dip this piece of chicken liver into the egg mixture, which consists of two chicken eggs lightly beaten with a fork with a pinch of salt.
And after the egg mixture, roll the chicken liver on all sides in breadcrumbs.
The cracker crust should be whole and as uniform as possible!
By this time, heat the refined sunflower oil in a frying pan. We spread the chicken liver prepared for frying in a pan and immediately proceed to the breading of the next piece. Thus, you should put the liver in the pan in the oil immediately after breading - it should not lie down and wait even for the shortest time! Breaded - and immediately into the pan, use the conveyor principle.
Fry the chicken liver on both sides until golden brown over medium heat, turning 3-4 times for more even frying. You need to fry the liver in small portions so that it is convenient to turn the pieces over and they do not touch each other in order to avoid sticking together.
Put the fried chicken liver on a dish and fry the next portion.
Chicken liver fried in breadcrumbs is ready! Serve the liver in a cracker crust hot for lunch with buckwheat porridge as a side dish.
This simple and easy chicken liver dish will surprise you with its taste! Bon Appetit!
Chicken liver marinated in soy sauce and fried with a crispy crust.
Together it makes a very pleasant combination of spicy and soft chicken liver in contrast with a golden crispy crust.
When cooled, the crust ceases to be crispy, but nevertheless, even when cold, the dish remains very tasty.
Can be served as hot appetizer or main course.
For spicy chicken liver with a crispy crust you will need:
- Chicken liver 500 gr.
- Soy sauce 75 ml.
- Worcestershire sauce - about 1 dessert spoon
- Garlic 2 cloves.
- Egg. 1 PC.
- Milk. 50 ml.
- Freshly ground black pepper.
Cooking spicy chicken liver in a crispy crust.
Finely chop the garlic.
We mix soy sauce with water in a ratio of 2: 1 to avoid excessive salinity. We add approximately dessert spoon Worcestershire sauce, put the chicken liver in the marinade, add the garlic and freshly ground black pepper.
Very carefully, since the liver is very tender, mix the liver with the marinade and leave for at least half an hour so that the liver has time to marinate properly.
While the liver is marinating, prepare for the next step in the preparation of this dish.
Break the egg into a small bowl, add milk and a little salt. Mix until smooth. No need to beat until foamy, just stir well.
Pour the flour into a large flat plate.
Here there are several nuances that are worth mentioning in particular.
If you want a crust on the liver, as, indeed, on any other fried product, was more crispy, mix flour with starch. Proportions are approximate. I usually take starch about half the amount of flour.
Due to the fact that you need a double breading, then on a plate the flour with starch gets wet very quickly and turns into dough. Therefore, it is worth immediately preparing several plates with a mixture of flour and starch.
Since the liver is juicy, especially in the marinade, it will not be possible to bread many pieces at once and then send them all at once to a large frying pan. The breading just softens. Therefore, it is best to also take two or even three small pans for frying in order to immediately put several pieces of chicken liver into them until the breading is softened. It is best to have someone help and supervise the process of frying the liver while you are breading.
The liver is marinated, you can proceed to the cooking stage.
Dip a piece of liver into the egg-milk mixture.
Then breaded in flour with starch.
Then again in the egg and bread again with a second layer.
At this time, vegetable oil is heated in a frying pan. Frying pan, as I said, it is better to take at least two, and small ones.
Pour oil into the pan with a layer of about 5 mm. The fire under the pan is not strong, it is necessary that the liver has time to cook, and the breading does not burn out.
We heat the oil, you can check the temperature of the oil by throwing a wooden toothpick into it. If bubbles of boiling oil immediately appear around the toothpick, then the temperature is sufficient for frying. Remove the toothpick.
We spread the pieces of chicken liver in the heated oil and fry for 3 minutes on one side and a minute and a half or two on the other. The cooking time is very dependent on the temperature of the oil, so it is very approximate. The main thing is not to overexpose and not overdry the liver, it should remain juicy and soft.
If the color of the liver is slightly pinkish on the break of the piece, it is already ready, the liver itself will reach on a plate. But you can still hold it a little on the fire - 40 seconds, to be sure that the whole piece has had time to fry.
The batter can be made a little differently. To do this, we also beat the egg in one plate, and pour the flour into another.
We take a piece of the liver, dip it first in flour, then in an egg, then again carefully in flour and in a frying pan.
And you can also make a batter in the form of dough, for this you need to take either an egg or mineral water, milk and flour (plus salt, pepper). Water (egg) is better to take chilled, preferably ice-cold from the refrigerator. Beat the dough, according to the density of your choice. It is better that it is thicker so that it does not drain.
Generally there is secret to make the batter more sticky - for this you need to hold it at room temperature about half an hour, and then put in the refrigerator to cool and turn viscous.
And another secret- it is better to beat the yolks separately and add them to the dough immediately, and also beat the whites and add to the dough just before cooking, after it has settled in the refrigerator, then the dough will turn out to be lush and porous.
To make the liver even tastier, you can add grated cheese, nuts, dill to the same dough. Then we take a piece of the liver, dip it in batter and into the pan. In such a batter in the form ready dough very comfortable to dip chicken liver because it is small in size.
Delicious fried breaded beef liver. BEEF LIVER CHOPS.BEEF LIVER CHOPS, RECIPE WITH PHOTO
Delicious breaded fried beef liver, step by step recipe with photo.
In this recipe, I'll show you how easy and quick to cook beef liver.
Ingredients:
- 0.5-0.7 kg beef liver;
- 2 eggs;
- 1 st. flour;
- salt pepper;
- a little refined vegetable oil for frying.
RECIPE OF BEEF LIVER CHOPS.
1. We wash the beef liver under cold running water. Dry with paper towels and cut into slices about 1.5 cm thick.
2. I don't usually cut out the veins, because the liver is very soft and the chops can lose their integrity. But if you want, you can remove them, so the chops will become more tender and it will be more pleasant to eat them. Lightly beat off each piece. It is important not to overdo it here so that the chops do not break apart.
3. Pour the flour onto a large flat plate. Mix with salt and pepper.
4. Break 2 eggs into a deep bowl. Here you can also add 1 tbsp. ice water to soften the batter. Lightly beat with a fork.
5. Roll each chop in flour.
6. Dip in the egg.
7. Pour a little vegetable oil into a preheated pan. We make a medium fire. Lay out the liver chops. Fry until golden brown and appetizing crust (about 5-7 minutes) on both sides.
8. Since beef liver is tender and based on protein, it needs a little time to cook. Ready beef chops should be easily pierced with a fork.
9. But if it seems to you that the chops are poorly fried, you can sweat them for another 15 minutes under the lid with the fire turned off.
Serve ready-made beef liver chops with boiled buckwheat. Bon Appetit!
