to cook without crowding.
Heat the oil to approximately 350°F (175°C). A cooking thermometer is extremely helpful because maintaining the proper temperature gives you a crisp coating without excessively darkening the outside.
Do not fill the pan too full. Fry the livers in batches if necessary. Adding too many pieces at once can dramatically lower the oil temperature and produce greasy, soggy breading.
Step 4: Fry Until Golden and Fully Cooked
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Read more on next page
Carefully place the coated chicken livers into the hot oil. Lower them gently to minimize splashing.
ADVERTISEMENT
Fry in batches until the coating is deeply golden and crisp and the chicken livers are cooked completely through. Cooking time will vary depending on the size of the pieces and
