Fried Chicken Liver Pitas with Red Onion Marmalade

Name: Fried Chicken Liver Pitas with Red Onion Marmalade and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound cleaned chicken livers; 2 cups buttermilk; Kosher salt and freshly ground black pepper; 2 red onions, thinly sliced; 4 tablespoons unsalted butter; 1/4 cup sugar; 1/2 cup balsamic vinegar; 5 mini pita breads; Canola oil, for frying; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 1/2 teaspoons cayenne pepper; 1 teaspoon baking soda; Watercress, for serving

Servings: persons

3/4 pound cleaned chicken livers
2 cups buttermilk
Kosher salt and freshly ground black pepper
2 red onions, thinly sliced
4 tablespoons unsalted butter
1/4 cup sugar
1/2 cup balsamic vinegar
5 mini pita breads
Canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons cayenne pepper
1 teaspoon baking soda
Watercress, for serving

1
1.
2
Place the chicken livers in bowl with the buttermilk.
3
Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
4
2.
5
Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes.
6
Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes.
7
Whisk in the remaining 1 tablespoon butter.
8
3.
9
Heat the mini pitas over a grill or a burner for 10 seconds per side.
10
Cut into wedges and set aside.
11
4.
12
Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate.
13
In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour.
14
Gently add the livers to the fryer and cook 1 1/2 minutes.
15
Drain on a paper towel-lined baking sheet and sprinkle with salt.
16
5.
17
Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

1209

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound cleaned chicken livers, 2 cups buttermilk, Kosher salt and freshly ground black pepper, 2 red onions, thinly sliced, and more.

Yes, Fried Chicken Liver Pitas with Red Onion Marmalade and Watercress falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Chicken Liver Pitas with Red Onion Marmalade and Watercress

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions