Breaded Chicken Livers
Breaded chicken livers are a quick pan-fried dish that needs only four ingredients. A light flour coating gives the livers a golden, crisp surface while the centre stays soft and just pink, which is the point of cooking them briefly over high heat. Livers, gizzards and hearts are sold at most grocers and cost little. Cayenne stirred into the flour adds heat if you want it, and the whole dish takes minutes.
Instructions
Trim the sinews from the livers and pat them into manageable pieces if they are joined.
Season the flour with salt and pepper to your taste. Coat each liver in the flour, then knock off any excess so the crust stays thin.
Heat an oiled pan until hot. Lay the livers in carefully, so the oil does not spit back at you.
Fry for 2 to 3 minutes on each side. They are ready when the outside is golden brown and the inside is just pink.
Serve hot, straight from the pan.
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