Crispy Fried Turkish Chicken Livers
1221kcal
Ingredients
- 1 lb Fresh chicken livers
- 1 cup All-purpose flour
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Turkish red pepper flakes
- 1 tsp Dried oregano
- 1 tsp Salt
- 2 cups Vegetable oil (for frying)
Equipment
- Deep Skillet or Fryer: For maintaining a consistent oil temperature.
- Large Sieve or Strainer: Essential for shaking off excess flour.
- Tongs: For safely turning the livers without breaking the delicate crust.
- Paper Towels: To drain the excess oil immediately after frying.
Method
- Rinse the chicken livers and pat them very dry with paper towels (this is key for crispiness). Cut them into bite-sized pieces, ensuring they aren't too small or they will dry out.
- In a large bowl, mix the flour with cumin, paprika, red pepper flakes, dried oregano, and salt.
- Add the liver pieces to the spiced flour mixture. Toss them gently with your hands or a spoon until every piece is thoroughly coated.
- Pick up the livers (using a strainer or your hands) and give them a gentle shake to remove any excess flour. This prevents the oil from getting messy.
- Pour about 1 inch of vegetable oil into a large skillet. Heat until it’s shimmering but not smoking.
- Carefully place the livers in the hot oil. Fry over medium heat, turning them occasionally, until they are deep golden brown and crispy on all sides (about 4–6 minutes).
- Use a slotted spoon to transfer the crispy livers to a plate lined with paper towels. Serve immediately while they are at their crunchiest!
Nutrition
Serving1servingCalories1221kcalCarbohydrates26gProtein23gFat115gSaturated Fat18gPolyunsaturated Fat64gMonounsaturated Fat26gTrans Fat1gCholesterol393mgSodium169mgPotassium341mgFiber1gSugar0.2gVitamin A12864IUVitamin C22mgCalcium30mgIron12mg
Notes
For extra crispiness, pat the livers completely dry before dredging in flour and fry in small batches — overcrowding lowers the oil temperature and prevents a crispy crust.