Crispy Chicken Liver with Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken liver (s)
- 3 large onion (s)
- Salt and pepper, black, from the mill
- 2 tablespoon paprika powder, noble sweet
- 250 g breadcrumbs
- 2 ½ tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into rings. Add about half a tablespoon of clarified butter to the pan and fry the onions over medium heat.
- In the meantime, wash and drain the liver.
- Put the breadcrumbs in a freezer bag and add the paprika powder, close the bag and shake vigorously once so that everything mixes. Put the slightly moist chicken liver in the freezer bag. Close the bag again and shake vigorously.
- Take the onion out of the pan and let 2 tablespoons clarified butter get really hot in the pan. Then take the chicken liver out of the bag and add it directly to the pan. When the chicken liver has taken on color, season with salt and pepper, turn the stove down a bit and finish frying the liver for about 10 minutes, turning occasionally.
- When the chicken liver is done, warm up the onions in the still hot pan.
- Go with a delicious mashed potatoes or boiled potatoes.
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