Frying is a perfect method of cooking chicken livers. Crunchy outside crust, created by the batter protects tender inside from overcooking, leaving chicken livers soft and juicy. The taste is like a mash up of a spicy gourmet nugget and elegant pâté.

  • Step 1Wash livers in cold water and pat dry with paper towels before trimming off the connective tissue. Separate large lobes. I recommend keeping the pieces big.
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