A delightful twist on classic chicken livers, featuring a crispy coating and a zesty lemon finish.
Combine the flour, salt, black pepper, and oregano in a mixing bowl.
Mix the dry ingredients thoroughly to ensure even seasoning.
Coat each chicken liver in the flour mixture, shaking off any excess.
Ensure each liver is evenly coated for consistent crispiness.
Heat the vegetable oil in a frying pan over medium heat.
The oil is ready when a small piece of flour sizzles upon contact.
Add the coated chicken livers to the pan and fry for about 10 minutes, turning frequently, until golden brown and cooked through.
Avoid overcrowding the pan to ensure even cooking.
Transfer the cooked livers to a plate lined with paper towels to drain excess oil.
Pat the livers gently with paper towels for a less greasy finish.
Squeeze fresh lemon juice over the livers before serving.
Serve immediately for the best flavor and texture.
Serve the crispy chicken livers with your favorite sides and enjoy!
Pair with a fresh salad or roasted vegetables for a complete meal.
