6 best recipes for fried liver. Which one will you try first?

A Czech folk song sings “I like liver, you like liver, he likes liver…”.

But this is not entirely true, because many people tend to avoid this dish.

If you are one of those who are not too fond of them, try our fried liver recipes!

You will see that you will be pleasantly surprised and this dish will soon find its way to your table.

Spicy fried chicken liver in triple wrap

The taste of this dish is made special by marinating in chili sauce. Then coat the liver in three steps in flour, egg and breadcrumbs!


  • 500 g of chicken liver
  • 3/4 cup buttermilk
  • 1 tablespoon chili sauce
  • 1/2 cup plain flour
  • 1 and 1/2 cups breadcrumbs
  • 2 eggs
  • rapeseed oil
  • salt pepper


  1. Wash the chicken liver, remove the membrane and cut it in half.
  2. In a bowl, mix the buttermilk with the chili sauce and then put the liver in the mixture to marinate in the cold for an hour.
  3. After this time, coat the liver first in plain flour, then in a beaten egg with a little salt and pepper, and finally in breadcrumbs.
  4. Fry the coated liver in a pan with rapeseed oil until golden on both sides, approximately 5-7 minutes.
  5. After removing, place the fried liver on paper towels to absorb excess oil.

Serve the fried chicken liver with mashed potatoes or potatoes and tartar sauce.

A dish of liver wrapped in a triple wrap served with a spicy sauce
source: seriousseats.com

Do you prefer vegetarian dishes? Try a delicacy in the form of fried cauliflower !

Fried pork liver on garlic

Do you long for a change? Use garlic instead of the traditional onion that is used in the preparation of this dish. You will see that the food will be just as tasty!


  • 500 g of pork liver
  • 1 cup of milk
  • 3 cloves of garlic
  • 1/2 cup plain flour
  • oil
  • salt pepper


  1. Wash the pork liver, remove the membranes and cut into slices.
  2. Soak the liver slices in milk for approximately 60 minutes.
  3. Remove the livers from the milk and lightly coat them in flour.
  4. Put the liver prepared in this way into a pan with heated oil and lightly fry it on both sides for a few minutes.
  5. Add salt, pepper and crushed garlic and cook for about another 5 minutes.
  6. Turn the liver regularly in the meantime and be careful not to overcook it, as it would be unnecessarily hard.

Fried liver on garlic tastes great with fries and potato salad.

Pork liver slices prepared on garlic with potato salad
source: mydeliciousmeals.com

Beef liver fried on onions

One of the most classic methods of preparation, which makes the specific taste of this dish stand out!


  • 800 g beef liver
  • 1 and 1/2 cups of milk
  • 1/4 cup butter
  • 2 onions
  • 2 cups plain flour
  • salt pepper


  1. Wash the liver, remove any membranes and cut into slices.
  2. Then put them in a bowl with milk and leave the liver soaked in it for at least one hour.
  3. Melt two tablespoons of butter in a pan and fry the diced onion in it.
  4. Then remove the onion from the pan, add the rest of the butter to the pan and let it melt.
  5. Mix the flour with salt and pepper in a bowl and coat the liver slices in this mixture.
  6. Then put the liver in a pan with butter and saute for a few minutes on both sides.
  7. Return the onion to the pan and cook everything together for a while longer. It depends on how well done you prefer your liver.

This dish tastes great with roasted potatoes and rice. It can be made even more special with a slice of fried bacon.

Roasted beef liver with onion served on rocket salad
source: allrecipes.com

Chicken liver fried in batter

Do you think that breadcrumbs are always necessary as one of the ingredients for wrapping? This simple recipe will convince you otherwise!


  • 500 g of chicken liver
  • 3 cloves of garlic
  • 3 eggs
  • 1 cup sour cream
  • 4 tablespoons plain flour
  • oil
  • salt pepper
  • fresh chives or parsley for decoration


  1. In a large bowl, mix eggs, sour cream, flour, crushed garlic cloves, salt and pepper.
  2. Mix everything thoroughly into a smooth dough and set the bowl aside.
  3. Wash the liver, remove the membrane and, if necessary, cut it in half.
  4. If you want, you can also tap them slightly to give them a schnitzel shape.
  5. Then salt and pepper the liver and dip it in the batter.
  6. Heat a sufficient amount of oil in a pan and then fry the individual pieces of liver until golden.
  7. After removing the liver, place on paper towels to absorb excess oil.

Sprinkle the batter-wrapped liver with fresh herbs and serve with mashed potatoes or a vegetable salad.

Chicken liver in batter with chives
source: it.nextews.com

You don’t just have to fry the liver. They can be prepared in many other ways. Get inspired by our recipes for chicken liver 10 times differently !

Wrapped turkey liver with parmesan

Instead of ordinary breadcrumbs, you can also use herb breadcrumbs. This can be easily prepared by mixing a mixture of fresh or dried herbs into the breadcrumbs, such as thyme, oregano, marjoram or sage.


  • 400 g of turkey liver
  • 1 cup buttermilk
  • 1 cup plain flour
  • 3/4 cup breadcrumbs
  • 1/2 cup grated Parmesan
  • oil
  • salt pepper


  1. Place the washed, skinned and cut liver in a bowl with buttermilk.
  2. Leave to rest in the fridge for at least 60 minutes.
  3. In the meantime, prepare two bowls, one with flour and the other with breadcrumbs and grated parmesan.
  4. Then roll each piece of liver in flour and then in a mixture of breadcrumbs and Parmesan cheese.
  5. Fry in a pan with hot oil on both sides, approximately 5-7 minutes.
  6. After frying, let the excess oil be absorbed with the help of a paper napkin.
  7. Salt and pepper the liver before serving.

Serve with a vegetable salad and various dips in which to dip the fried liver.

Turkey liver wrapped in breadcrumbs and parmesan garnished with fresh parsley
source: thewickednoodle.com

A great frying pan is a great helper. Don’t know which one to choose? Check out our big pan test .

Fois gras or fatty liver delicacy

A typical French delicacy that you can find on the menu of most luxury restaurants around the world. The delicate taste of this dish goes especially well with sweet and sour ingredients.


  • 4 slices of goose or duck foie gras liver (approx. 1 centimeter thick)
  • 1 liter of chicken stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons of blackcurrant jam
  • 12 dried figs
  • oil
  • salt pepper


  1. Mix stock, balsamic vinegar, blackcurrant marmalade and quartered dried figs in a saucepan.
  2. Then heat the mixture and cook for a while, stirring constantly, until the sauce thickens.
  3. Meanwhile, season the mixture with salt and pepper.
  4. Salt and pepper the liver slices on both sides.
  5. Then put them on a hot, dry pan without oil and sauté the slices for 1-2 minutes on both sides, depending on their thickness.

Serve the foie gras liver with fried slices of bread topped with the prepared sauce and sprinkled with pistachios.

Goose liver fois gras topped with sauce and sprinkled with pistachios
source: thespruceeats.com

Reasons to include liver in your diet

Everyone knows that the liver performs many necessary functions in our body. However, most people do not like liver, be it chicken, pork, beef or other. This is a shame, because they are a good source of protein, vitamins and minerals for our body. They are especially rich in iron and vitamin B12, both of these substances have a very favorable effect on the formation of red blood cells. In addition to group B vitamins, they also contain vitamins A and D, as well as zinc, chromium and copper from minerals.

Eating liver is nothing to worry about. The myth that they are full of toxic substances has been disproved several times by experts. On the contrary, some doctors today recommend including them in the menu at least once a month.

Why soak the liver before frying?

Most people know that the liver should be soaked in milk or buttermilk for 30 to 60 minutes before frying. But do you also know for what reason? Soaking in milk fulfills three important functions, it rids the liver of possible bitterness and unpleasant smell, which are often the reason why some people refuse to consume liver. Last but not least, soaking also contributes to the fact that the meat has a finer texture and is juicier.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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