Middle Eastern · Dinner
Crispy Fried Chicken Livers
Chicken livers are soaked in seasoned milk, dredged in spiced flour, and shallow-fried until crisp outside and just pink inside. Ground cumin, sumac, and chili powder give a Middle Eastern edge, served hot with lemon wedges and a garlic-yogurt dip.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
33.8gProtein
28.4gFat
24.9gCarbs
3.9gSugar
1.9gFiber
751mgSodium
776mgChol
6.1gSat Fat
540mgPotassium
95mgCalcium
13.2mgIron
19.4mcgVitamin B12
12.5mgVitamin C
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim chicken livers of sinew and any discolored bits, cut into bite-sized pieces, and soak in whole milk for 20 minutes in the refrigerator to mellow flavor and firm the flesh.
2
Build
In a shallow dish, whisk together all-purpose flour, ground cumin, sumac, chili powder, salt, and black pepper until evenly combined.
3
Fry
Heat olive oil in a small skillet over medium-high heat until shimmering, add livers in a single layer, and fry 3 to 4 minutes per side until golden brown outside and just firm with a pink center.
4
Plate
Transfer livers to a paper towel to drain, grate garlic into a small bowl with yogurt and lemon juice, whisk smooth, arrange livers with dip alongside, scatter parsley on top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken livers, trimmed
- 1/2 cup120ml whole milk
- 2/3 cup80g all-purpose flour
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil, for shallow-frying
- 2 clove2 clove garlic
- 4 tbsp60g plain yogurt
- 1 tsp1 tsp lemon juice
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley
