Crispy chicken liver salad

In case you were wondering why the photos in my posts have suddenly declined in standard, it’s because hubby is away for work in Washington and London with his fancy camera.  So I’m currently showcasing my camera phone talents.

Anyway, while hubby is away, I’m using this opportunity to cook things he doesn’t like.  One thing which he has never been a fan of is most types of offal (not a surprise really – it’s not really popular with many people!) so I’ve been cooking up things like chicken hearts (which I love!).

I also bought some chicken liver and decided to have a go at cooking it.  Other than making pate, I haven’t really attempted to cook liver much, so wasn’t absolutely sure what to do with it.  After debating about it for a day or two, I thought, hey, I like fried chicken – why not cook the liver in a crispy coating?

Liver is a rich ingredient so I decided that I would serve it with a refreshing salad.  The zing of the lime and the sweetness of the mango complemented the liver well and I ended up pleasantly surprised.  In fact, I might even try this one out on hubby when he gets back and see if I can change his opinion!

One word of warning – make sure you use a pan with a lid or a splatter guard because the livers really spit when you fry them!  Supposedly you can also combat this by puncturing the livers before cooking them by poking each one with a fork 5 or 6 times, but I haven’t tried this yet.


Crispy chicken liver salad


Crispy chicken liver salad


Serves 2 (as a light supper)



200g pot of chicken livers, drained

10-12 cherry tomatoes, halved

1 mango, sliced

2 generous handfuls of baby spinach leaves

1/3 C flour

1/8 tsp garlic powder

1/4 tsp Chinese five-spice powder

pinch of chilli powder

1 egg, beaten

1 1/2 C panko crumbs

1 lime



oil (I used canola for frying and olive oil for the dressing)

Kewpie mayonnaise and hot sauce for serving (optional)



Put the flour, garlic powder, Chinese five-spice powder and chilli powder in a bag.  Season with salt and pepper.  Add the livers, close the top of the bag and shake until the livers are coated.

Dip the livers in the beaten egg and then coat them with the panko crumbs.  Set aside.

Heat up enough oil in a pan (with a lid or splatter guard) to shallow fry the livers.  Fry the livers for 5-6 minutes each side (covered with the lid or guard) on a medium heat until the outside is golden brown and crispy, and the livers are cooked through.  Remove from the pan and drain on paper towels.  Sprinkle a bit more salt over them.

Toss the spinach, tomatoes and mango in a bowl with a good squeeze of the lime and a drizzle of olive oil.  Arrange on plates and then place the livers on top.  Squeeze a bit more lime on top of the livers and serve with Kewpie mayonnaise and hot sauce if you wish.


Crispy chicken liver salad



3 thoughts on “Crispy chicken liver salad

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