Cookbook:Breaded Chicken Livers

Traditional chicken livers are breaded and fried in hot oil. Chicken livers, along with gizzards and hearts, can be obtained from most grocers.

Ingredients

 * Chicken livers
 * Flour
 * Salt to taste
 * Pepper, to taste

Procedure

 * 1) Trim the sinews from the livers.
 * 2) Coat the livers in flour and knock off any excess.
 * 3) Carefully place the livers in a hot, oiled pan.
 * 4) Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside.
 * 5) Serve hot.

Notes, tips, and variations

 * Cayenne pepper can also be added to the flour.
 * Chicken livers are sometimes cooked with chicken gizzards and chicken heart; while heart are cooked very much like livers, gizzards require additional cooking time due to their density.