Pat the liver dry with a paper towel. Then, coat it in flour to ensure a crispy crust during frying. Heat oil in a pan. Add the sliced onion and fry until translucent. Add herbs for a more intense ...

Wash the livers in cold water and remove any membrane or green-tinged bits. Dry on kitchen paper. Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a ...

Dice peppers and onion. Pan-fry in olive oil and keep warm. Pan-fry chicken liver for 4-5 minutes on both sides, until brown and crispy on the outside and slightly pink inside. Cut bread into ...

Chicken livers are widely available in supermarkets and from butchers and online suppliers. More often that not they'll come cleaned and ready for use. Simply pan fry them in butter for a few ...