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    » Home » Recipes » Offal Recipes » Fried Chicken Livers

    Fried Chicken Livers with New Mexico Chilies

    Posted: Mar 24, 2010 · Updated: Apr 12, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

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    Rate this Recipe

    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.
    Prep Time12 hours hrs
    Cook Time7 minutes mins
    Total Time12 hours hrs 7 minutes mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 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)
    • finely ground real salt

    Instructions

    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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