How and how much to fry chicken liver in a pan?

After cutting the chicken carcass, offal always remains. The most useful and most popular of these is the liver. It is prepared in different ways, but most often, given the peculiarity of the product itself, they prefer frying. For such work, it is better to use a pan with a thick bottom and non-stick coating. True, not everyone knows how to do it right. Getting to work, it is necessary to clearly know in advance how much to fry chicken liver in a pan, so that the final result meets all expectations.

The subtleties of the process

In cooking, various methods of heat treatment of products are known. Of these, frying is considered the fastest, most convenient and practical.

Speaking about chicken liver, one should not forget that this is a very tender and capricious product. Any deviations in technology can completely ruin it. Therefore, before you figure out how much to fry chicken liver in a pan, you need to learn a few rules that must be taken into account in the work:

1. The original product must be chilled. The use of a frozen liver is extremely undesirable, since under the influence of high temperature a huge amount of moisture will begin to be released from it. As a result, the process will become more like stewing than frying.
2. Before work, a thoroughly washed product must be dried. In addition, it can not be salted in advance. Otherwise, the result will be the one described above.
3. You can’t dump the whole product into the pan at once. It is better to put one piece at a time, otherwise the bottom will cool quickly. This can interfere with the creation of a characteristic golden crust.
4. The finished product should not be too hard. It is better if after pressing it remains elastic. Otherwise, it can not be cracked.
5. It must be remembered that in a pan with a thick bottom, any product continues to cook even after the fire is turned off under it. As a result, after a few minutes, the finished tender liver can turn into a hard sole. To prevent this from happening, it is better to immediately transfer it to a dish or to portion plates.

Knowing these rules, you can further find out how much to fry chicken liver in a pan. Now a good result will really be guaranteed.

Liver with onions

Learning to understand how much to fry chicken liver in a pan is better in practice. To do this, you can consider the most common option, which requires a minimum set of ingredients. You only need:

• chicken liver, salt, onions and wheat flour.

Cooking such a dish is not difficult:

1. First, the liver must be thoroughly washed, remove the film from its surface, and also cut out all existing veins and bile ducts. After this, the product must be laid out on a cutting board and allowed to dry a little under natural conditions.
2. At this time, you can peel the onion, cut it into half rings and lightly spasser in vegetable oil over the smallest fire, not forgetting to constantly turn it over. The finished product is best set aside until the end of the process.
3. Now the liver must be rolled in flour. This can be done very quickly if you use a plastic bag. In order not to bother separately with each piece, it is better to immediately process the whole sliced ​​product. To do this, first pour flour into the bag, and then put the liver and shake it several times.
4. Heat the pan so that a drop of water on it sizzles strongly. After that, it is necessary to lay out the whole liver on it gradually, salting it on only one side, which should be below. The top layer is processed when the product is already in the pan.
5. To begin with, on a high fire, you need to process each side for 1 minute. This ensures the formation of a delicate crust.
6. Then the flame can be made a little smaller, and cover the product with a layer of onions. In this position, under the cover, the liver should be darkened for 5-7 minutes.

Now delicate fragrant pieces can be transferred to a plate and served to the table with or without a side dish.

Clear boundaries

Each housewife, being in the kitchen, should be able to correctly calculate the time in order to plan her work. If she decided to pamper her relatives with offal, then she must know how many minutes to fry the chicken liver in a pan. According to experienced chefs, this requires very little time. An order of 8-10 minutes will be enough for the original product to turn into a juicy flavorful dish. It should be remembered that the liver has a porous structure. It contains a lot of moisture, which, under the influence of high temperature, tends to quickly go outside. If this is allowed, the product will turn into a compacted piece of fabric, which cannot be softened with any sauces and gravy. In principle, the frying time depends on several factors:

• the size of a piece of this meat product;
• flame temperature;
• the selected cooking option.

Taken together, these factors significantly affect how much chicken liver will actually be cooked in the pan.

Creamy Tenderness

In order to decide how long it takes to fry chicken liver in a pan, you first need to determine what kind of product you want to get as a result. Experts say that the use of vegetable oil makes it possible to form a characteristic golden crust. It is she who attracts many in the fried liver. Butter, in turn, makes the product softer.

This is not about any crust. The meat is just slowly soaked in a creamy aroma, which makes it very tender and tasty. For this option you will need:

• 400 grams of chicken liver, 100 grams of flour, half a teaspoon of salt and 60 grams of butter.

The essence of the method is simple:

1. First, the main product must be washed in several waters. Then all veins that can only be found should be removed from it. After that, the processed pieces should be put in a deep bowl, salt them and leave for about 20 minutes. This is somewhat contrary to the basic rule, but in this case, such an action is quite acceptable.
2. Pour flour into a separate plate, and then pan each piece in it, previously removing moisture from its surface. Fill all the blanks with a slide on a clean, dry dish.
3. Put the pan on the stove and set the average flame size under it.
4. Put oil on a hot surface and wait until it boils.
5. Put the breaded liver in a pan and fry for 4 minutes. After that, each piece must be turned over. The second side will take the same amount of time.

The finished product is best served immediately. In this case, the plate can be decorated with any greens that are in the house.

Sour cream liver

Anyone who loves various gravy can use fermented milk products for their preparation. Here, a timer is sure to come in handy to monitor how much the chicken liver is fried in a frying pan in sour cream. In fact, this is not a complicated process at all. You only need to prepare the main ingredients in advance:

• 500 grams of chicken liver a little salt, onion, butter, spices and 100 grams of sour cream.

Everything happens very quickly:

1. First of all, the liver, as usual, needs to be washed, cleaned of unnecessary inclusions (veins) and let it lie down a bit so that excess moisture can escape.
2. At this time, you can chop onions in half rings.
3. Heat the oil thoroughly in a pan. Then it is necessary to fry a little onion in it. Slightly transparent pieces should be carefully removed with a spoon and put on a separate plate.
4. Roll the liver in flour, and then put in a pan and fry in the oil left over from the onion. The product must be constantly rotated so that it can warm up on all sides.
5. After that, you can add salt with spices, and after 3 minutes pour all the sour cream.
6. As soon as the contents in the pan boil, the fire must be removed. Sour cream should gradually dissolve and soak the liver, it will take another 3 minutes.
7. After this, you need to add the onion, mix everything well and turn off the heat.

Such a dish is, of course, better to eat hot. But in the cold, it will also be very tasty.

Breading issues

In some cases, the liver does not have to be breaded before frying. It all depends on which recipe is selected for the preparation of this offal. Here it will be necessary to take into account how much the chicken liver is fried in a pan without flour, so that in the end it retains its juiciness and tenderness. All this can be verified by a specific example. First, you need to collect the necessary products on the desktop:

• 0.5 kilograms of chicken liver, 3 onions, 70-100 grams of honey, salt, 50 milliliters of dry red wine, pepper and vegetable oil.

The whole process can be followed in steps:

1. First, pieces of cleaned and washed liver must be put in a deep bowl, pour wine and marinate them there for about 1 hour.
2. Heat the oil in a frying pan, and then fry the onion chopped in half rings in it until a bright golden hue appears.
3. Add honey and simmer for 5 minutes, stirring constantly.
4. Sprinkle the liver with selected spices and fry until it becomes one pleasant golden color. This may take from 7 to 10 minutes. At this stage, you need to salt it to taste.

Transfer the hot product to a clean plate, and add fragrant onions with honey on top. This original addition allows you to use the finished dish without any side dish, so as not to spoil its unusual taste and aroma.

Difficult gravy

Experienced chefs advise you to cook the liver with gravy. So the fried product is better absorbed by the body. Moreover, the composition of the liquid fraction can be either simple or complex. For those who like a pronounced taste, you can recommend a mixture of tomato paste and mayonnaise. Due to these products, the main component becomes more juicy and aromatic. In this case, you need to know how much to fry chicken liver in a pan in mayonnaise, taking into account its individual characteristics. As a vivid example, you can take a recipe for which you will need:

• 1 kilogram of fresh chicken liver, 200 grams of flour, salt, 300 milliliters of skim milk, carrots, onion, vegetable oil, a couple of tablespoons of mayonnaise, ground black pepper, 3 cloves of garlic, spices, a tablespoon of tomato paste and herbs (parsley, cilantro, dill).

The cooking procedure can be divided into 4 stages:

1. First, the washed liver must be cleaned of excess veins and films, and then, folding it in a deep bowl, pour milk and leave in this position for an hour. After that, each piece should be rolled in flour and fry in a hot pan for about 20 minutes.
2. Peel and chop vegetables. Add carrots with onions to the pan, mix them with the liver and fry the products together for about 5 minutes.
3. In a clean bowl, combine the mayonnaise with the paste, add a tablespoon of flour, a little water and beat to make a homogeneous mass. Pour the contents of the pan with this mixture, adding the remaining ingredients, and simmer for another 5 minutes.
4. Arrange the finished liver on plates and pour aromatic thick gravy.

You can cook buckwheat or mashed potatoes for a side dish.