Panko Crusted Deep-Fried Chicken Livers

Deep fried chicken livers Twitter

I grew up in a family where I was exposed to a lot of different kinds of food. Some of my friends had not even heard of some of the food my parents made, let alone tasted it.  Some of this included okra, chicken necks and rhubarb. It was just too unusual. Unfortunately not many moms and dads experiment with food and their children end up very fussy eaters.

My mom and dad was born and raised in the Western Cape and grew up with things like bokkoms and ’pens & pootjies’. Offal was seen as a delicacy in our Afrikaans family and whenever we had a family gathering, an offal ’potjie’ was made.

Needless to say, chicken livers and any kind of offal or organ meat was a ‘no- no’ among many friends. Being a teenager is tough enough as it is, imagine how it is with your friends finding your eating habits weird and somewhat gruesome? It was at that moment that I decided I would stop eating chicken livers and offal. Yes, I know – how foolish of me to give into uneducated teenagers?! It was only after high school and after my teenage years that my brain cells resurfaced and I decided to go back to my African up-bringing and roots and eat offal again.

Today, I cannot imagine my life without chicken livers – I absolutely love it! Thankfully, so does my husband. Wherever we go, we order chicken livers just so we can compare it to what we have tasted at other restaurants. We have had really horrible chicken livers –too dry, too mushy, too saucy, too spicy, too bland, etc. The best way to prepare chicken livers is with love at home. Chicken livers are just like chicken breasts – if it is overcooked, it will become dry. I have made chicken livers with peri-peri sauce on many occasions and it is still one of my favourite weekday meals. Because one cannot have the same variation on cooking a specific meat for the rest of your life, you have to experiment with new cooking techniques and flavours otherwise you will become boring in entertaining and bored with food.

Have you noticed that restaurants always serve chicken livers the same way? This needs to change, ASAP.

We had Panko bread crumbs in the cupboard and I came up with the brilliant new way to serve chicken livers. This is a perfect snack to serve in a pub with ranch dressing or lime mayonnaise, or if you want to, serve it fine -dining style to any of your chicken liver-loving friends.

Chicken livers are inexpensive and it would be ideal if you could substitute your beef or lamb meals with a meal containing chicken livers, especially with the increase in food prices. Chicken livers contain a range of vitamins and minerals.  It is also, however, high is cholesterol.

If you have never eaten chicken livers, try it – you might end up even liking it!

Panko Crusted Deep-Fried Chicken Livers


  • 1 Container of Fresh Chicken Livers
  • 1 Cup Flour
  • Salt
  • Pepper
  • Peri-Peri Spice
  • Dried Parsley
  • 4 Eggs, whisked
  • 2 Cups Panko Bread Crumbs
  • Sunflower or Canola Oil for Deep-frying


  1. Clean the chicken livers by removing all of the sinew parts & cut it in smaller pieces.
  2. Combine the flour, salt, pepper, peri-peri spice and dried parsley in a shallow smaller pan or rectangular container.
  3. Set up your breading station. The first container will have the flour, the second shallow container will have the eggs and the last shallow container will have the Panko bread crumbs.
  4. In a heavy-base pot, heat the oil to ± 175°C. If you do not have a thermometer, you can start on the second highest setting on your stove and once you start frying, immediately turn it down to medium heat.
  5. Make sure to have a plate lined with kitchen towel, oven gloves and a metal slotted spoon ready to remove the chicken livers from the hot oil.
  6. Once your oil is heated, pat the chicken livers with kitchen towel making sure to remove any moisture. Dredge each chicken liver in the flour, making sure to shake off any excess flour. You can also do this by mixing the chicken livers with the flour in a sealed plastic bag. Make sure that the flour goes into all of the folds of the livers. Make sure you use only your right hand for this. The right hand will be used when working with the dry ingredients and the left hand will be used when working with the wet ingredients.
  7. The next step is to remove the chicken with your right hand and placing it into the container with the egg. By using your left hand, make sure the egg covers all of the flour.
  8. With your left hand, remove the livers from the container filled with egg and drop it into the container with the Panko bread crumbs. Cover the livers with Panko crumbs with your right hand.
  9. If you feel comfortable dropping the chicken livers into the hot oil, you may do so. You can also use the slotted spoon to slowly drop it into the oil. You can only fry about 6 livers at a time. Please be careful whilst the livers are frying – it will splatter and it might burn you if you stand too close to the pot.
  10. Turn the livers once you see the sides getting golden. Once the livers are equally golden on both sides, you can remove them with the slotted spoon and place them on the plate with kitchen towel.
  11. Should you need to move the pot, please make use of the oven gloves?
  12. I recommend eating the chicken livers as soon as they are cooked to ensure that the crust goes not go soggy.
  13. You can serve the chicken livers with a ranch sauce, or a lime mayonnaise.
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For this meal, I decided to serve the deep-fried chicken livers with beetroot three ways (poached in red wine, pickled and beetroot crisps), port jelly, oven-roasted pearl onions, butter and thyme poached mini button mushrooms and roasted garlic cream cheese.

This took some time, but it was all worth it after tasting it!
Please contact me should you like the full recipe. 🙂

Brown Lentil Greek Salad

Since my husband and I started with ‘Meat-free Mondays’, I have tried to make something different every time. Being a big meat lover, and taking into consideration my husband’s dietary preferences (no pasta or bread during the week), it sometimes gets difficult to think of something we have not tried before. My brain simply does not want to go into vegetarian mode.

My husband goes through these stages where he obsesses over something and eventually when he has had enough, he is (almost completely) over it (for what feels like forever). Let me give you an example. A few years ago he started to obsess over canned beetroot. He had it every single day for about 2 weeks. Being the thoughtful person I am, I made him some canned beetroot by spending my entire weekend cooking and canning them. I probably made 5 or 6 large glass jars full. He was really happy about it, until after the second day he decided that he has had enough of beetroot. Needless to say, we gave most of the glass jars away to friends and family.

Well, this time around he started to obsess over chickpeas for Meat-free Monday. He had chickpea salad at work for a few weeks and I eventually made him some chickpea salad, but after a few weeks my husband fell into old habits, and chickpeas were a thing of the past. Trying to incorporate some kind of protein in our Meat-free Monday dishes, I turned to brown lentils. Lentil bobotie sounds great, right, but let’s save that option for winter! 😉 While it is still sunny in South Africa, let’s keep it cool and refreshing. That is when I decided to take a simple salad (a Greek salad) and just mix it up a little – hence, brown lentil Greek salad.

Lentils are a really inexpensive form of protein and have a wide variety of health benefits. If you would like to know more about the health benefits of lentils, read this article.

Lentils are so easy to cook and we should all include them in our diets more often.

Lentils-and-Olives - @kreateryLentils-Cooking - @kreaterySalad-Dressing - @kreatery


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If you are curious about spiral slices, you can view them on & buy them from Yuppiechef.

Cucumber-Spirals Trio - @kreatery


Chocolate Brownies

Chocolate Brownies - @kreatery

Is there anything better than a freshly baked batch of brownies? I think not.

As a first blog post, I thought it would be best to post about something EVERYONE loves – Brownies. Full stop.

For me, the search for the perfect brownies is a never-ending one. I have tried many recipes and simply could just never find the balance between ‘cakeyness’ and gooeyness. There is nothing worse than a brownie with the texture of a cake – why not just name it a cake then? A brownie should be gooey when you bite into it, but should be able to pull apart and have a few crumbs fall on your lap.

The other issue I had with finding the perfect brownie recipe was the cost of baking brownies. Unfortunately not everyone can afford a higher percentage cocoa chocolate and I wanted a recipe that makes use of the regular supermarket quality dark chocolate, as well as cocoa powder. Think cost-effectiveness.

You get all kinds of delicious brownies, for example peanut butter brownies, brownies with nuts, rocky road brownies, and the list goes on. There is something spectacular about well-made chocolate brownies. Sometimes we all just need something chocolate with extra chocolate to go with that. This recipe is exactly that – a batch of perfect brownies. These brownies are gooey yet crumbly and you will not be spending half of your weekly grocery budget to make them – it is truly a brilliant combination.

I found this go-to brownie recipe on Joy of Baking’s website and have tweaked it a little to ease planning, buying and measuring of ingredients.

For this recipe you can use any regular grocery store dark chocolate like Cadbury Bournville or Nestlé Albany. Obviously if you use chocolate with a higher percentage cocoa, the smoother your brownies will be.

For ease of execution, you can melt the butter and chocolate in the microwave, stirring every 20 seconds.

When it comes to baking, I prefer measuring my dry ingredients on a scale compared to measuring it with cups – it just gives a much more accurate measurement (salt is obviously the exception to the rule).

All things should bake on the centre rack on the oven. This is really important when you have a convention oven and there is no fan to evenly distribute heat around the oven.

Over-baking brownies is a no-no. This will steal the gooeyness of the brownies and will become cakey & dry. If you think the brownies are ready, they probably are.

Cut Chocolate - @kreatery Unmelted vs Melted - @kreatery
Choc Brownies - @kreatery

Chocolate Brownies

My advice would be to share these brownies with only a few people. You will definitely go back for more!


  • 160g dark chocolate (2 x chocolate slabs)
  • 115g butter (cut into smaller pieces to decrease the time it takes to melt)
  • 25g cocoa powder
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla essence / extract (which ever you can afford)
  • 3 large eggs
  • 90g cake flour (cake wheat flour)
  • 1 teaspoon salt
  • Optional: 125g dark or white chocolate (chopped into small chunks with a knife)


  1. Instructions:
  2. Preheat the oven to 180°C and make sure there is a baking rack in the centre of the oven.
  3. Prepare an 18cm x 18cm or similar baking pan. Pray with non-stick spray and line out all side of the baking pan with baking paper. Make sure you have not confused baking paper with wax paper or you’ll have smoke escaping from your oven! (A mistake that has happened to me before!)
  4. Melt the chocolate and butter in the microwave.
  5. Once melted, stir in the cocoa powder and the granulated sugar.
  6. Stir in the vanilla essence / extract and the eggs. Make sure that the mixture is well combined.
  7. Stir in the flour and the salt. (Add the optional chopped chocolate).
  8. Pour into your baking pan and bake for ± 25 to 30 minutes depending on your oven.
  9. The brownies are ready once the cake tester or toothpick you have inserted in the middle of the baking pan out clean with a few small clusters of batter on.
  10. Remove the brownies carefully from the oven pan and place onto a wire cooling rack.
  11. Once the brownies are completely cool you can cut it into equal squares.
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