Chicken livers, curry, sweet and hot paprika, and a crispy batter create a bold combination that stays pleasantly juicy inside. Thanks to soaking in milk for an hour, the livers become more tender and are perfect for a quick lunch or dinner.
Preparation is very easy: simply clean the livers, soak them, coat in flour and spiced batter, and fry until golden. Salt is added only to the finished dish, so the livers don’t release excess juice. They taste best with boiled potatoes and butter or homemade tartar sauce.
What You’ll Need
For the Chicken Livers:
- 1/2 kg fresh chicken livers,
- 4 tablespoons milk for soaking,
- plain flour for initial coating,
- oil for frying.
For the Spicy Batter:
- 3 whole eggs,
- 4 tablespoons potato starch, such as Solamyl,
- 1 teaspoon curry powder,
- 1/2 teaspoon ground hot paprika,
- 1/2 teaspoon ground sweet paprika,
- 2 tablespoons soy sauce.
The original recipe does not specify the exact amount of flour or oil, so adjust these according to the amount of livers and the size of your pan.
Step-by-Step Preparation:
1. Cleaning the livers: Thoroughly clean the chicken livers of membranes and rinse under cold water. You can cut larger pieces in half so they cook evenly when frying.
2. Soaking in milk: Place the cleaned livers in a bowl, pour over 4 tablespoons of milk, and let them rest in the fridge for at least 60 minutes. The milk bath helps reduce the typical smell and any residual bitterness, making the finished livers more tender.
3. Preparing the batter: In a deep plate or bowl, beat 3 eggs. Add potato starch, soy sauce, curry, ground hot paprika, and ground sweet paprika.
4. Mixing the batter: Whisk everything thoroughly with a fork until you get a smooth, lump-free batter. Do not add salt, as the livers will be salted after frying, directly on the plate.
5. Coating in flour: Remove the livers from the milk and let them drain briefly, but do not dry them completely. Coat each piece in plain flour on all sides; this helps the batter stick better and prevents it from running off during frying.
6. Coating in batter: Dip the floured pieces one by one into the prepared spicy batter. Let any excess drip off briefly so the coating around the livers is even.
7. Frying until golden: Heat a sufficient amount of oil in a pan and carefully place the coated livers in it. Fry for about 3–4 minutes on each side, until the batter is golden and crispy.
8. Checking doneness: Do not overheat the oil, otherwise the coating will burn before the livers are cooked through. The finished livers should feel springy to the touch; when cut, no blood should run out and the center should be pinkish-grey.
9. Serving: Salt the fried livers only on the plate and serve immediately. They go best with boiled potatoes and butter or homemade tartar sauce.
Why Salt the Livers Only After Frying
Salt is added only at the very end, when the livers are done and ready to serve. If salted before frying or directly in the batter, they could release their juices and become tougher after cooking.
How to Tell When Livers Are Properly Fried
The coating should be evenly golden and crispy, while the livers inside remain springy and juicy. When cut, no blood should run from the center, but don’t overcook the meat so it doesn’t become dry and tough.
