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Fried chicken livers

September 4, 2012

I make it a point to eat liver at least once a week, and I was getting tired of eating the same liver-and-onion deal, and the raw garlic from the garlic chicken livers recipe would fill the taste in my mouth the morning after eating the livers so late at night.

Considering so many liver recipes dredge the livers in flour before frying, I decided to go that route, dredging the cut up organic chicken livers I get from Whole Foods in coconut flour, and add spices to give it a more interesting flavor.

I ask the butchers to cut up the chicken livers for me, so that I wouldn’t have to deal with the mess at home. I ask for either halves or quarters of the entire liver, depending on the size of the liver, and they do a decent job of cutting all the pieces evenly.

The combinations of spices are endless, but I elected to use garlic and chili powder because they are strong tasting, which allows me to taste the flavoring over the liver better.

1 lb chicken livers, cut up into quarters
3/4 cup coconut flour
1 Tbsp garlic powder
1/2 Tbsp chili powder
1 tsp salt
1/2 tsp black pepper
2-3 Tbsp coconut oil

(1) Add the coconut flour, garlic powder, chili powder, salt, and pepper to a large plastic bag. Shake to incorporate thoroughly.
(2) Add chicken livers to the bag and shake vigorously, making sure to coat every chicken liver in flour.
(3) Heat to coat 1-2 Tbsp of oil onto a pan using medium-high heat. When hot enough, lay out chicken livers in the pan, being careful not to position them too close to each other. Multiple batches may be necessary due to space constraints. Fry on the first side of the liver for 3-4 minutes, until they begin to pop. Turn each piece and fry on other side for an additional 2 minutes.
(4) Pick out the livers and lay on a paper towel to blot the excess fat. Continue with the remaining livers in a new batch of oil.
(5) Allow to cool before consuming.


Dai Dai

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