How to fry chicken liver in a frying pan deliciously: with sour cream, with onions and carrots, with gravy, with potatoes, in batter

This dish cooks quite quickly, so I often fry chicken livers with onions to save time. You can stretch the process over time in this way: fry pieces of chicken liver in small portions so that they do not touch each other in the frying pan, and pre-bread the liver in flour. But I usually fry any liver (chicken, beef, pork) in flour when I don’t cook a lot of it - for one time. it turns out something like liver chops. If you fry the liver with onions, then there is no need to bread it in flour; the dish turns out more like goulash, but without gravy.

In fact, those who believe that the liver must be fried for a very long time until it is fully cooked are far from right. Any liver (and especially chicken) cooks very quickly. And for it to remain soft, tender and tasty, there is absolutely no need to add water and simmer the liver under the lid. According to my prescription, this is even contraindicated.

Let's move on to the preparation: rinse the pieces of chicken liver well in cold water, place in a colander and let the water drain. Place the frying pan on the fire, pour in vegetable oil, and heat well.

We prepare the onions: wash and peel them, cut them into half rings. To make fried onions tastier, cut them not across the arrangement of the rings, but along them, and not too thinly.

Place the chicken liver in a heated frying pan, trying to fit each piece so that it touches the bottom of the frying pan (that is, try to place all the pieces of liver in one layer and not on top of each other)

We do not cover the frying pan; the liver is fried “in the air.” Don't rush things: don't stir until the pieces of liver are covered with a crispy crust. And only after that we turn them over with a fork or spoon. You need to salt the liver at the very end of cooking and only on the fried side. Therefore, after turning over, lightly add a pinch of salt to each piece. Place a layer of onion, cut into half rings, on top of the liver. We don't salt the onion. Let the liver fry from below and after that carefully stir so as not to turn everything into porridge, and again add a pinch of salt. We check the readiness of the onion: it should not be too fried, but it should not remain raw.

If you are satisfied with the taste of the onions, you can remove the dish from the heat and transfer it to a dry bowl. Serve chicken liver fried with onions; it is very tasty with any side dish: mashed or whole boiled potatoes, pasta, spaghetti, rice and even buckwheat porridge.

When setting the table, all wines are placed on the table uncorked, except for champagne. Corks can be replaced with figured decorations. Champagne is served pre-chilled and opened before being poured.

Previously, fried chicken liver with golden onions was last on the list of my culinary preferences after milk foam and salted watermelons. But in my third decade of life, I sharply changed my contemptuous “Fe!” to an enthusiastic “Wow!” in relation to a delicate product. I tried it! And I learned how to properly cook tender liver. And now I’m sharing a proven recipe and culinary secrets. Remember!

How to fry liver with onions (detailed recipe with photos):

Wash the liver thoroughly. Inspect for films, veins and fat. Remove everything unnecessary. Place the “clean residue” in a colander to drain. And then, to be sure, pat dry with paper towels and transfer to a bowl. Add some ground pepper mixture to the chicken liver. Use other spices if desired. But DO NOT add salt! Set the main ingredient aside for now.

Take care of the onions. It will give the chicken liver a special spicy-sweet flavor. If possible, use purple lettuce. It does not have the bitterness and harshness inherent in ordinary yellow or white onions. But even with the latter it will turn out quite tasty. Cut the onion into rings or half rings of medium thickness (about 0.3-0.5 cm).

Heat vegetable oil in a frying pan. It can be of any origin, but it must be deodorized. That is, odorless. Place onion slices in it.

Stirring, sauté until soft. There is no need to fry the onions too much, because we haven’t added the liver to the pan yet. If desired, you can roll it in a small amount of flour.

And now is the right time to do it. Fry the liver and onions over moderately high heat until desired brownness is achieved. You need to salt the dish at the very end, otherwise the liver will become tough, like the sole of an old shoe. And it won't taste any better. You can also add a couple of tablespoons of cognac a few minutes before it’s ready. The alcohol will evaporate, and the pleasant taste and aroma will be transferred to the liver.

I like well-fried, browned pieces of liver, like in the photo. To avoid deforming neat liver slices, try to stir the dish as little as possible. Ideally - 1-2 times. Did you feel like the liver was not cooked well inside? Bring it to readiness in the oven. Temperature - 180 degrees. Time - about 5 minutes. The finished fried chicken liver, if you followed the recipe, will be firm, golden on top and juicy on the inside.

Garnish the fried liver with fresh herbs and serve hot or warm with pasta, rice or potatoes. And a vegetable salad or just chopped cucumbers and tomatoes will come in handy.

How to fry chicken liver in a frying pan with onions and carrots

Chicken liver with carrots and onions is a win-win combination.

For six good servings it is enough to take:

500 grams of liver
2-3 pieces of onions
One medium carrot
Salt and pepper to taste
a little vegetable oil in which everything will be fried

Preparation:

Prepare the liver, that is, wash it, remove the films, dry it with a paper towel. If desired, you can cut into small pieces. Cut the onion into half rings, carrots into strips.

Place the livers one at a time into well-heated oil and fry evenly. At this stage, salt can be added to the liver.

Send the onions and carrots there and leave covered for 5 minutes, the heat should be medium. Now you can add pepper and other seasonings to taste. Nutmeg and turmeric go very well with this dish.

Open the lid and fry the liver with onions and carrots for another 3-5 minutes.

Liver prepared in this way goes well with buckwheat, rice and boiled potatoes.

Secrets to making the perfect chicken liver

I have already outlined the main points of frying delicious liver above, but there are some subtleties that simply need to be emphasized. In general, remember and do not forget to put into practice:

Do not fry frozen chicken livers. It is better to stew such a product or use it as a filling for pies. You still won't get a tender dish by frying it. And it’s not even that the liver will lose the lion’s share of taste and aroma after sudden temperature changes. Freezing and thawing changes the structure of the liver, and it will not fry, but stew, releasing a lot of juice. For the same reason, salt is added at the very end.
The pan must be well heated before frying. How can I check this? When adding liver, does the frying pan “react” with a characteristic hiss? Gradually add the rest of the ingredients.
I used the word “gradually” above for a reason. There is no need to throw the entire chicken liver into the onion for frying. Post in small portions. Add all the cold liver at once - the temperature of the oil in the pan will drop. And your efforts from the previous point will go down the drain. And the consequences from the first rule will occur, that is, an excess amount of juice will be released.
To avoid drying out the liver, periodically test it for readiness. The easiest way is finger pressure. Ready liver is elastic, but denser to the touch than raw liver. And when pierced with a toothpick, clear juice should come out of it. Is there blood coming out? The liver is not ready yet.
Immediately transfer the fried liver to a serving dish. Just because you think the dish is ready doesn't mean the pan thinks the same. It retains heat even when the stove is turned off. These few minutes can be detrimental to the juiciness of the delicate product.
At the end of frying, you can add a little heavy cream or sour cream to the chicken liver. It will be tender and tasty.

Bon appetit!

1. Rinse the chicken liver thoroughly in running water and remove excess moisture with a paper towel. Cut off the fat, veins (if any) and cut into small pieces, although you can leave the liver whole.

2. Place the prepared onion, peeled and thinly sliced into rings (half rings), into a well-heated frying pan with half the sunflower oil.

3. Fry until golden brown. Then transfer to a separate bowl and add the remaining oil to the frying pan.

4. Pour flour into a plate, but do not add salt. Dip each piece of chicken liver in it before placing it in the pan. Often the liver is salted before frying or dipped in flour that is mixed with salt. This is mistake. The fact is that if you salt the liver too early, it will become tough and you will have to simmer it twice as long.

5. Over medium heat, fry the liver on both sides for several minutes.

Don't post a large amount at once. It’s better to fry several pieces at a time so that this process does not turn into boiling or stewing.

Take note!

If the liver “shoots” in a frying pan, then the reason is the high moisture content in it. That is, either a low-quality product was purchased, which was frozen several times, or after washing, the excess liquid did not have the opportunity to drain.

6. Place the fried liver on a plate and rinse the pan for the next stage of cooking. The fact is that the remaining breading during stewing will impart bitterness and a burning smell to the finished dish. Place the onion and liver in a clean frying pan and add about 100 ml of water. Now add salt and spices to taste, mix everything. Keep on low heat with the lid on for about 5 minutes.

7. Checking whether the liver is ready is very simple. There are two most popular ways. The first is when readiness is checked by pressing. But this option is only suitable for experienced cooks. For novice cooks, you can simply cut one of the pieces in half. If there is no blood inside, but only soft pink flesh, you can take a sample. The photo just shows you the complete readiness of the fried chicken liver.

After cutting a chicken carcass, by-products always remain. The most useful and most popular of them is liver. It is prepared in different ways, but most often, given the peculiarity of the product itself, frying is preferred. For this type of work, it is better to use a frying pan with a thick bottom and a non-stick coating. True, not everyone knows how to do this correctly. When starting work, you need to clearly know in advance how much to fry in a frying pan so that the end result meets all expectations.

Some tricks and rules for cooking fried chicken liver

Everyone knows what properly cooked liver is - soft, tender inside and golden brown on the outside. To achieve this result, you just need to follow some rules:

Do not use frozen liver for this purpose. The fact is that when defrosted and then cooked, it will give juice and will stew in it instead of frying.

Even if the liver is not thawed, but cooled, care should be taken to ensure that there is no excess moisture. To do this, you need to dry it with a paper towel.

Also, do not make the common mistake of salting the liver before cooking. This promotes the release of juices, which, as described above, does not contribute to proper roasting.

You shouldn’t put the whole liver into the frying pan at once, it’s better to do it gradually, otherwise the temperature of the oil will drop and the liver will definitely not have a golden brown crust.

How do you know when the liver is ready? Press it with your finger. Properly cooked liver should be slightly denser than raw liver, but in no case hard.

If the liver is already ready, then you should not leave it in a frying pan, especially with a thick bottom, which will retain its temperature for some time. In such a container it can continue to cook, so it is better to transfer the finished liver to a separate container.

Subtleties of the process

In cooking, there are different methods of heat treatment of products. Of these, frying is considered the fastest, most convenient and practical.

Speaking about chicken liver, do not forget that this is a very delicate and capricious product. Any deviations in technology can completely ruin it. Therefore, before you figure out how long to fry chicken liver in a frying pan, you need to learn a few rules that should definitely be taken into account in your work:

The starting product must be chilled. Using frozen liver is extremely undesirable, since under the influence of high temperature a huge amount of moisture will begin to be released from it. As a result, the process will become more like stewing than frying.
Before use, thoroughly washed product must be dried. In addition, it cannot be salted in advance. Otherwise, the result will be the same as described above.
You cannot dump the entire product into the pan at once. It is better to put one piece at a time, otherwise the bottom will quickly cool down. This may prevent the creation of the characteristic golden brown crust.
The finished product should not be too hard. It is better if it remains elastic after pressing. Otherwise, it will not be possible to figure it out.
It must be remembered that in a frying pan with a thick bottom, any product continues to cook even after the heat under it is turned off. As a result, after a few minutes, the finished tender liver can turn into a hard sole. To prevent this from happening, it is better to immediately transfer it to a dish or into portioned plates.

Basic cooking rules

Chicken liver is softer than veal or pork liver and has a sweetish taste. But to really cook it deliciously, you need to follow a few rules.

The very first question is how long to fry chicken liver in a frying pan. You need to fry this offal for no more than 10 minutes. If you keep it longer, the roast will turn out hard. Fry the pieces on each side for 5 minutes. Cover the pan only when the food is almost ready.
Unlike veal and pork liver, chicken liver does not need to be peeled and soaked. Just rinse and dry.
This offal can be fried whole, but it is still better to cut it into small pieces. If you don’t have room for all of them in your frying pan, cook them in portions. It is important to lay them out in one layer and not on top of each other.
When preparing a product in batter, dry it first. You can wash it, put it in a colander to drain the water. It is not advisable for drops of water to get into the oil, it will splash.
For frying, do not salt the product in advance. Because it will release juice and stew. It is better to salt and pepper directly in the frying pan.

If I want to cook chicken liver, then I buy no more than 300-400 grams of chilled product. And I immediately start cooking. I do not store the product in the refrigerator. It becomes weathered and begins to dry out. Even if you store it under a lid. I like the speed of preparation and the sweetish taste of the dish. And most importantly - less hassle compared to beef or pork. It’s enough to cut each piece into 2 slices and everything is ready for frying.

Liver with onions

It is better to learn to understand how long to fry chicken liver in a frying pan through practice. To do this, you can consider the most common option, which requires a minimum set of ingredients. All you need is:

chicken liver, salt, onions and wheat flour.

It is not difficult to prepare such a dish:

First, the liver must be thoroughly washed, the film removed from its surface, and all existing veins and bile ducts cut out. After this, the product needs to be laid out on a cutting board and allowed to dry a little under natural conditions.
At this time, you can peel the onion, cut it into half rings and lightly saute it in vegetable oil over low heat, remembering to constantly turn it over. It is better to set the finished product aside until the end of the process.
Now the liver needs to be rolled in flour. This can be done very quickly if you use a plastic bag. In order not to bother with each piece separately, it is better to process the entire chopped product at once. To do this, you first need to pour flour into the bag, then put the liver and shake it several times.
Heat the frying pan so that a drop of water on it sizzles strongly. After this, you need to gradually lay out the entire liver on it, adding salt to it only on one side, which should be at the bottom. The top layer is processed when the product is already in the pan.
To begin, cook each side over high heat for 1 minute. This ensures the formation of a tender crust.
Then the flame can be made a little smaller, and the product can be covered with a layer of onion. In this position, under the lid, the liver should be simmered for 5-7 minutes.

Now the tender, aromatic pieces can be transferred to a plate and served with or without a side dish.

Fried chicken liver in cream

When frying chicken liver, an excellent alternative to sour cream would be a fermented milk product such as cream. If possible, I recommend trying both recipes.

Ingredients:

500 g chicken liver
2 onions
2 tbsp. flour
200 ml heavy cream
Salt
Black pepper
Spices to taste
Olive oil for frying

Cooking method:

We prepare the chicken liver (wash, cut, dry and add salt).
Dredge the liver thoroughly in flour.
Pour olive oil into the pan and let it heat up. Place the liver in a heated frying pan and fry it until golden brown.
Add the onion, cut into half rings, to the liver and cook until the latter is transparent.
Then pour the cream into the pan with the liver and onions, add your favorite spices and herbs.
After the cream boils and begins to thicken, the dish can be removed from the heat and served.

Clear boundaries

Every housewife, while in the kitchen, should be able to correctly calculate time in order to plan her work. If she decides to pamper her family with offal, she must know how many minutes to fry the chicken liver in a frying pan. According to experienced cooks, this requires very little time. About 8-10 minutes will be enough for the original product to turn into a juicy, aromatic dish. It must be remembered that the liver has a porous structure. It contains a lot of moisture, which under the influence of high temperature tends to quickly come out. If this is allowed, the product will turn into a compacted piece of tissue that cannot be softened by any sauces or gravies. In principle, frying time depends on several factors:

size of a piece of a given meat product;
flame temperature;
selected cooking option.

Taken together, these factors have a significant impact on how long the chicken liver will actually cook in the pan.

Creamy tenderness

In order to decide how long to fry chicken liver in a frying pan, you must first determine what kind of product you want to get as a result. Experts say that the use of vegetable oil makes it possible to form a characteristic golden brown crust. This is what attracts many people to butter; in turn, it makes the product softer.

We are not talking about any kind of crust here. The meat is simply slowly soaked in the creamy flavor, making it very tender and delicious. For this option you will need:

400 grams of chicken liver, 100 grams of flour, half a teaspoon of salt and 60 grams of butter.

The essence of the method is simple:

First, the main product must be washed in several waters. Then all the veins that can be found should be removed from it. After this, the processed pieces should be placed in a deep bowl, salted and left for about 20 minutes. This somewhat contradicts the basic rule, but in this case such an action is quite acceptable.
Pour flour into a separate plate, and then bread each piece in it, after removing as much moisture as possible from its surface. Place all the preparations in a heap on a clean, dry dish.
Place the pan on the stove and set the flame to medium under it.
Place the oil on a hot surface and wait until it boils.
Place the breaded liver in the pan and fry for 4 minutes. After this, each piece must be turned over. The second side will take the same amount of time.

The finished product is best served immediately. In this case, the plate can be decorated with any greenery that is available in the house.

Product benefits

Did you know that this offal is rich in protein? This means that it can be used as a dietary food. It is ideal for a protein diet, as well as for restoring strength. Protein in the liver is 20.4 g, fat is only 5.9 g, and carbohydrates are 1.4 g.

The offal contains a lot of B vitamins. They strengthen the immune system and have a beneficial effect on the circulatory system. In addition, liver contains vitamin A (keratin), which is beneficial for vision and skin. Vitamin C, which is also found in this product, helps iron to be absorbed. It has a beneficial effect on the functions of the nervous system. In addition, vitamin C strengthens blood vessels. It is also useful for the growth and development of your own collagen. This means it will help you maintain your youth.