Chicken Liver Crisps

Chicken livers can be served in many ways as a cost effective option at month-end when the budget is under strain.

Difficulty

Prep Time

30 minutes (including marinating time)

Cooking Time

Serves

Serves: 4 - 5 as main meal

Ingredients

  • 500 g tub chicken livers, thawed and trimmed neatly if necessary
  • 30 ml soy sauce
  • 4 ml barbeque spice
  • 4 ml chicken spice
  • 50 g chilli-bite-mix powder
  • 120 g SPAR cake flour
  • 2 large SPAR eggs, separated
  • 125 ml SPAR milk
  • 2 ml salt

Method

  1. Combine the soy sauce and both spices in a shallow dish. Marinate the chicken livers in this for 20-30 minutes, turning them occasionally.
  2. Beat the chilli-bite powder, flour, egg yolks, milk and salt together. Gently fold in the stiffly beaten egg whites.
  3. Lift the livers from the marinade directly into the batter, one at a time. Then using a fork held in each hand, lift each liver from the batter directly into a SPAR Good Living frying pan of heated sunflower oil (2-3 cm deep).
  4. Fry them for 4-5 minutes, turning once, until puffy and dark
  5. golden brown.
  6. Remove them from the pan directly onto crumpled kitchen paper, using a SPAR Good Living premium skimmer.
  7. Serve immediately.

Hints & Tips

  • Prepare the accompaniments during the liver marinating time, so they are ready to serve immediately after frying the livers.
  • These would be good as warm cocktail party snacks, served with a mustard or sweet chilli dipping sauce.