QiMeal
Pan-Fried Chicken Livers with Lemon
Pan-Fried Chicken Livers with Lemon · ready in 25 min · 4 servings · 280 kcal per serving · easy · 7 ingredients
Tender chicken livers coated in a lightly seasoned crust, pan-fried until golden and finished with a splash of fresh lemon juice for a bright, savory bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 280
- Difficulty
- easy
Ingredients · 4 servings
- 600 gChicken livers
- 60 gFlour
- 6 gSalt
- 2 gPepper
- 2 gOregano
- 30 gLemon juice, fresh
- 60 mlFrying oil
Equipment
stovetop, frying pan, mixing bowl, serving plate, tongs, whisk
Instructions
- Season flour
Gather a small bowl and whisk together the flour, salt, pepper, and oregano until evenly combined. · 2 min
What to look for: Evenly speckled seasoning
- Coat livers
Add the chicken livers to the seasoned flour and dredge until each piece is lightly and fully coated. · 4 min
What to look for: livers evenly dusted
- Heat oil
Heat the frying oil in a large frying pan over medium heat until the oil shimmers. · 3 min
What to look for: oil shimmering
- Fry livers
Add the coated chicken livers to the pan and fry, turning frequently, until browned and cooked through. · 10 min
When it is done: Livers should be firm and reach 74°C internally with no pink juices.
- Finish and serve
Transfer the chicken livers to a serving plate and drizzle the fresh lemon juice evenly over the top. · 1 min
What to look for: Juice sizzling on hot livers
Nutrition (per serving)
| kcal | 280 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 10 g |
| of which sugars | 1 g |
| Fat | 18 g |
| of which saturated | 4 g |
| Fibre | 1 g |
| Sodium | 420 mg |
Nutri-ScoreA
Allergens
Contains: gluten
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Chicken livers
- Turkey livers: Slightly milder flavor than chicken livers.
Flour
- Cornstarch: Creates a lighter, crisper coating.
Salt
- Sea salt: Adjust quantity to taste.
Pepper
- White pepper: Milder heat with less visual speckling.
Oregano
- Thyme: Pairs well with lemon and liver.
Lemon juice
- Apple cider vinegar: Adds acidity but lacks citrus aroma.
