Fried chicken livers are a traditional preparation highly appreciated in various regions of Latin America. This dish has its roots in popular cuisine, where using every part of the chicken was a common practice for both economic and nutritional reasons. In countries like Mexico, Colombia, and Venezuela, chicken livers are prepared in similar ways but go by different names, such as "hígado encebollado" or simply "fried livers." In Argentina and Chile, they are also frequently found at barbecues, while in Central America they are often served as part of tapas or appetizers accompanied by spicy sauces.
Besides being a rich source of iron and protein, this recipe is valued for its intense flavor and soft texture when cooked correctly. Traditionally, they are fried to achieve a crispy outer layer that enhances the liver's flavor. The use of simple ingredients like flour and basic seasonings allows the liver to remain the star of the dish. Thus, this recipe has remained relevant in home cooking, passed down from generation to generation and adapted to local tastes.
