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Fried chicken liver cooked crispy, served with fresh bread and red onion
Fried chicken liver cooked golden brown, served with red onion and fresh bread

Pan-fried chicken liver

Author: Flavelo
Recipes Main Courses
Chicken liver is the queen of offal: cheap, nutritious, and if cooked well, as creamy as goose liver. The biggest mistake one can make is overcooking, which makes it rubbery and grainy. Perfect fried liver is crispy browned outside, and pink and butter-soft inside.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan
  • Kitchen paper
  • Tongs for turning

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Clean liver (trim sinews, membranes), wash, and wipe completely dry with kitchen paper.

Tip: Wet surface forms steam, hindering browning. Flour sticks well to dry surface.
2 ✓

Mix flour with marjoram and pepper. Toss liver pieces in it, shake off excess.

Tip: Flour layer protects liver from direct heat so it stays juicy inside, forming a crust outside.
3 ✓

Heat fat on medium heat. Fry liver 3-4 minutes per side until golden brown.

Tip: Don't prick with fork, as valuable meat juices run out. Use tongs.
4 ✓

Remove, let rest 2 minutes, and salt only upon serving!

Tip: If salted during cooking, salt draws out water via osmosis, and liver will be hopelessly hard.

Recipe FAQ

Why became the liver hard?
Two reasons: either you salted before cooking (forbidden!), or overcooked it. Liver is ONLY salted on the plate!
Oil is splashing, what to do?
Liver explodes due to high water content. Wipe thoroughly dry before cooking, and use splatter guard or lid (but leave a gap for steam).

Ingredients

  • 500 g Chicken liver (without hearts)
  • 3 tbsp Plain flour
  • 4 tbsp Sunflower oil or lard
  • 1 tsp Salt (ONLY at the end!)
  • 0.5 tsp Ground black pepper
  • 1 tsp Dried marjoram