Fried Chicken Liver Recipe
Savory and pleasantly spiced by bright green chili peppers, these fried chicken livers are best served alongside a gravy made from mineral-rich chicken stock. My son, just four, can eat an entire plate by himself. I served these once, as snack, and he begged his friends to try them – telling them, “You have to eat the whole chicken: livers, feet and all.” It is good for you, so enjoy.Print Save RecipeSaved! Click to Remove Ads
- 1 quart whole milk
- 1 pound chicken livers (trimmed and rinse of any sinew)
- lard (for frying)
- 1 cup all-purpose einkorn flour (preferably sprouted)
- 1 1 New Mexico Chili pepper (seeded and minced)
- 1 clove garlic (minced)
- fine sea salt
- Pour one quart fresh milk over one pound trimmed chicken livers.
- Move the chicken livers and fresh milk to the refrigerator and soak them for eight to twelve hours.
- After soaking livers in milk for at least eight hours, drain and rinse them.
- Chop them into bite-sized pieces as necessary and set aside.
- Heat lard or tallow in a cast iron skillet over medium heat.
- Stir flour, chili pepper, garlic and unrefined sea salt together in a bowl.
- Dredge chicken livers in the flour mixture.
- Gently fry the floured chicken livers in the hot fat until brown and cooked-through, about six or seven minutes. Turn as neccessary.
- Serve hot.