How to make a crispy chicken liver appetizer

Chicken liver can hardly be included in the list of the most popular bar snacks, but in vain. When fried in a crispy breading, this inexpensive offal remains soft, juicy and melt in your mouth. It is frying in hot oil that helps to cook the liver perfectly, keeping it slightly pinkish inside and removing any hint of bitterness.

Ingredients

For the liver

300 g chicken liver;
60 g flour;
1 egg;
1 tablespoon of yogurt
Tabasco sauce - to taste;
⅔ glasses of bread crumbs;
salt, ground black pepper - to taste.

For the sauce

2 tablespoons of yogurt
2 tablespoons sweet mustard
2 tablespoons Dijon mustard
1 teaspoon honey;
salt to taste.

Preparation

Unlike beef or pork liver, chicken liver does not require lengthy preliminary preparation. It is sufficient to rinse it thoroughly, remove possible residues of films on the surface and divide it into two parts. Dry the prepared pieces with paper towels.

Now prepare the breading. In one bowl, combine flour with a good pinch of salt and pepper. In another bowl, beat the egg with a spoonful of yogurt and hot sauce, and season with salt. Pour the bread crumbs onto a separate plate. You can bread the liver in regular bread crumbs, panko breadcrumbs, or well-ground cornflakes.

First, dip the pieces of liver in flour, then dip in a beaten egg and send to the breadcrumbs.

Breaded liver is sent to heated vegetable oil 3-4 pieces at a time. In this case, be sure to close the container with oil with a special splash screen or a regular lid, since the juice from the liver, getting into the hot oil, begins to boil and explode.

Fry the liver for 3-4 minutes. Then place the finished pieces on paper towels and prepare the sauce. You can serve the liver with barbecue sauce, any hot sauce or regular ketchup, or you can make a light addition of two types of mustard, yogurt, honey and lemon juice. Season the prepared sauce to taste.