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How to Cook Pritong Atay ng Manok (Fried Chicken Livers)

This is a recipe of fried chicken liver cooked batter containing buttermilk.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: atay ng manok, fried chicken liver
Servings: 2 servings
Calories: 237kcal
Author: Manny


  • 1/2 kilo chicken livers
  • 3/4 cup buttermilk continue reading for buttermilk substitute
  • 1 tablespoon hot sauce
  • 1/2 cup flour
  • 2 eggs
  • 1 1/2 cups Japanese bread crumbs
  • cooking oil for deep frying
  • rock salt


How to cook pritong atay ng manok:

  • Clean the chicken livers for any fat or tissues and cut the chicken livers in half.
  • In a bowl, put the buttermilk and the hot sauce the put the chicken livers.
  • Marinate in a fridge for at least 60 minutes.
  • Remove the liquid from the chicken liver with a strainer.
  • Beat the eggs and set aside. Place the flour in an empty bowl and the bread crumbs on another empty bowl.
  • Dredge each chicken liver first in the flour, then dip in the beaten eggs and finally dredge in the bread crumbs.
  • Place each breaded chicken liver on a tray or plate.
  • In a frying pan or a heavy skillet pour enough cooking oil until it reach at least 1 and 1/2 inch deep.
  • Fry each chicken liver batches for 3 to 5 minutes per side or until it turns golden brown.
  • Place the fried liver on a strainer before transferring it to a serving plate.
  • Serve with catsup or gravy.

For the buttermilk substitute:

  • 3/4 cup whole milk plus 3 tablespoons milk
  • tablespoon lemon juice or calamansi juice or vinegar

How to make the buttermilk:

  • Combine the milk and the lemon juice and stir.
  • Allow the milk to rest for at least 5 minutes but no longer than 10 minutes.
  • When the milk is slightly curdled, the buttermilk is ready for use.