Fried Chicken Livers

072I featured chicken liver pate last week, I realize that may not be everyone’s cup of tea. How about we try frying the chicken livers? I have done fried wild mushrooms and just chicken breast with pork rinds, but now I have added chicken livers to the list. I really don’t mind the taste of liver, ideally I’d eat it one to two times a week. My favorite way previously was to cook them in bone broth, served over mashed cauliflower. Eating these fried chicken livers, however, I don’t even think my mom could have told they were liver. They were delicate and not strong-tasting at all, with a nice crispy coating. Don’t the rutabaga fries with this look legit too! If you’re new to liver, give them a shot. Just don’t focus on the fact that you’re eating liver, would be my biggest suggestion.

Fried Chicken Livers

  • Chicken Livers
  • Pork Rinds
  • Salt and Pepper to taste
  • Egg
  • Rutabaga Fries

To Make: I have to admit these were a little messy to make, but it was worth it. Heat coconut oil on medium/high heat. Smash the crap out of your pork rinds, completely desiccating them. Scramble egg. Dip liver in egg before coating in pork rinds. Add to the hot oil. Season. Cook on both sides for maybe 3 minutes on each side. Plate and serve with rutabaga fries, it’s that easy!


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