Panko Crusted Chicken Livers
I’m a huge fan of panko, those crispy Japanese-style breadcrumbs. I can’t stop breading and frying up everything in my kitchen. Some things have worked better than others, the jury is still out on those breaded fried eggs (they tasted better than they looked). Just about anything that can be breaded and fried is a target for my ongoing panko addiction.
This most recent experiment with panko is perhaps one of the best to date. The crisp panko coating is perfect with the mild, creamy interior of chicken livers. As a bonus, the coating helps prevent overcooking the livers, the worst thing you can do to any kind of liver.
Panko breadcrumbs are available now in most supermarkets on the shelf next to traditional breadcrumbs (Progresso and Kikkoman are two national brands). The crumbs for the national brands tend to be a little larger than those found in Asian markets. I prefer a smaller crumb for some recipes, so if I’m in between trips to my favorite Asian market, I just put the national brand crumbs in a plastic bag and crush them with a rolling pin (or wine bottle) once or twice.
The coating stays crisp on these for an hour or more which makes these perfect to make ahead, if needed. They are perfect as a main course, but I’m planning on serving them very soon as an appetizer for a party with a sweet and sour dipping sauce. If you like chicken livers, you will love this recipe!
Panko Fried Chicken Livers
1 lb chicken livers
½ cup all-purpose flour
2 eggs, beaten
2-3 cups panko breadcrumbs
Vegetable or canola oil for shallow frying
Separate each liver into two sections and remove any membranes that connect the two halves.
Place on a large sheet of wax paper. Season the livers well with seasoned salt and pepper. Sprinkle the flour over all and toss to coat with the flour.
Place the panko crumbs in a pie plate or large dish with sides. Tap the excess flour off the livers, dip in the beaten egg and place each liver into the crumbs. Gently press the crumbs into the livers to coat them well.
Heat the oil over medium high heat in a large skillet. Carefully lower each liver into the hot oil and fry on each side until golden brown, about 1- 1 ½ minutes on each side. The coating will brown quickly in this higher heat but be careful to not over cook. Ideally, the livers should still be slightly pink inside and will continue to cook a bit when removed from the oil. Remove from the oil and drain on paper towels.
Serve hot or at room temperature. Makes about 12-14 pieces.