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Crispy Peppery Livers with Onion Dip

The ultimate appetizer for chicken liver lovers. Perfect for a casual get together - watching a hockey game or apres skiing. Add a creamy onion dip, raita or salsa for dipping. An added bonus - they’re low cal, lower in fat and an excellent source of iron, vitamin A, folate and Vitamin B 12.
Serves: 8
Prep Time: 40 min
Cook Time: 15 min


12 oz chicken livers
1 cup breadcrumbs
1 cup panko breadcrumbs
⅓ cup Parmesan cheese, freshly grated
2 tsp coarsely ground black pepper
2 tsp Montreal steak spice
½ tsp garlic salt, (optional)
¼ tsp cayenne pepper, (optional)
2 eggs
1 tbsp Worcestershire sauce or
1 tbsp Dijon mustard
½ cup all-purpose flour
½ cup cilantro, finely-chopped, for garnish
½ cup parsley, finely-chopped, for garnish
½ cup creamy onion dip, mixed with sliced green onion (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Clean chicken livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then pat dry. Cut into two bite-size pieces of similar thickness. Preheat oven to 400°F (200°C). Line a large baking sheet with foil. Spray or oil the foil.

  2. In a shallow bowl, stir crumbs with Parmesan and steak spice or ground pepper (If using ground pepper, add garlic salt and cayenne). In another small bowl, whisk eggs with Worcestershire or Dijon until no lumps remain. Place flour in another bowl.

  3. Place 2 or 3 livers in the flour. Turn to evenly coat. Pick up one liver, shaking off excess flour, and place in egg mixture. Then pick up and place in the crumb mixture. Press into crumbs. Turn and press again to evenly coat. Remove to the foil lined pan. Repeat with remaining livers. As you near the end, you may have to firmly press crumbs unto the livers. They can be coated and left at room temperature for 15 minutes or refrigerated for one hour, uncovered, before cooking.

  4. Bake in the 400°F (200°C) for 15 minutes. You do not have to turn. Or deep fry in oil at 350°F (175°C) for 3 to 4 minutes. Arrange on a serving platter and sprinkle with cilantro. Serve right away with an creamy onion dip, or sour cream or mayonnaise mixed with sliced green onions for dipping.

Helpful Tip

Add Italian flavour by adding 1/2 tsp (2 mL) each of dried basil and leaf oregano to the crumb mixture. Nutritional information is based per appetizer without dip.

Nutrition Info

Per serving Amount
Protein12 g
Fat4 g
Saturated Fat2 g
Carbohydrate14 g
Cholesterol242 mg
Sodium170 mg
Per serving % Daily Value
Vitamin A157
Vitamin C8
Vitamin B12315