How to make
We wash and clean the chicken livers. We cut them into two parts.
Mix the soda with cold water in a bowl and soak the livers for about 30 minutes. We take them out and leave them in a colander to drain well.
We prepare the marinade from the squeezed lemon juice, salt, vegetable fat, black pepper and cayenne pepper. We marinate them for 2 hours.
For the breading, beat the egg whites and mustard well. Add salt to taste and the beer (light beer is preferable).
Gradually thicken with corn flour. The consistency of the mixture should be thicker than pancake batter.
We are ready for breading, so we take the livers out of the marinade and dry them very well. For this purpose I use a cotton cloth.
We prepare three bowls. In the first, we put flour for rolling. Pour the breading mixture into the second bowl, and mix the breadcrumbs and sesame seeds into the third bowl.
Homemade ground breadcrumbs are the most delicious.
We first roll each piece in the flour, then dip it in the breading, and finally in the sesame breadcrumbs.
Fry until golden in the heated oil, to which we have added butter, which is all for extra flavor.
Strain the breaded chicken livers on a wire rack or kitchen paper to absorb the excess fat.
You can combine them with garlic mayonnaise sauce or sautéed potatoes with butter and tarragon.
A chilled sparkling beer is a must, though, because they are the perfect beer appetizer.
Cheers and enjoy!
