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
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)
- fine sea 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.
Hope S. says
The gravy was a great addition! I was actually able to eat liver. And, my boys ate their "chicken nuggets" like champs. I will definitely make this again.
Erika says
I bought powdered new Mexico chili because I couldn't find any whole, but just noticed the article mentions chili would be green. What can I do? Stumped.
Erika says
Sorry, forgot to mention powder was red instead of green it should be
Jane says
What is the purpose of soaking the liver in milk? I'm highly allergic to dairy. Is there something else I can soak the liver in? Does it ned to be soaked?
Trinity says
Hi Jane I'm pretty sure the milk helps draw out the bitterness of the liver. I soak mine in lemon juice to achieve the same thing 🙂
Pattie says
So, I have been trying forever to like liver. I just haven't been able to find a recipe I could stomach. I am 36 weeks pregnant and have such a hard time getting liver down. However, this recipe made it so that I could eat it & enjoy it! I won't say it is my new favorite food, but the fact that I can eat it not only without gagging but also enjoy it is a testament to this recipe! Thank you SO much!!
Jenny says
Oh, Thank you, Pattie! It is one of my son's favorite recipes!
Cecilia Long says
Child was not impressed. I tried to improve it by adding coconut milk. Made it so I could at least eat it. Still not a fan at all of liver....wish I was.
Cathy says
Jenny, you have a marvelous blog, packed full of information! When I was growing up in Fresno, CA, we had many local markets with full meat markets and butchers hard at work. My mother bought processed lard right out of the meat case -- the butcher personally wrapped it up, no prepackaging back then. Chicken livers were always available and quite popular as were chicken hearts and giblets. Giblet gravy was a must have with our fried chicken dinners. Cooking with lard is a far tastier experience than most people these days realize. Thanks for writing such a terrific blog!
Sally says
I made this tonight with beef liver, and it was tasty. My husband couldn't get enough of it. I just chopped up the liver into bite-sized pieces. Thanks for your great recipes!
veronica says
how about using beef liver? do you recommend it for this recipe? or do you have another recipe for beef liver?
Lauren says
@Veronica: see Cheeseslave for that one - similar to this, but with bacon. I've done both and they were both yum. My 2yo likes veal liver better, I'm for chicken.
Dana says
Have you ever done this type of recipe with goat or lamb liver? Looking for something to do for the kids (finger food!) and I have access to those livers.
Thanks!!
Marlon says
I've tried this a few times. Its good as it is but I preffered it with cooked chooped tomatos too.
Sonja says
oooh, i have some chicken livers in a freezer that is need of defrosting, and was in need of a bit of inspiration. This looks brilliant!
Sonja
Meagan says
Where do you buy your chicken livers? I have NO IDEA how to find a good source!
Jodi says
I love your blog - I read it all the time and I wanted you to know that I have nominated you for an award. http://wp.me/pNHSk-2z - for more information. Your passion for food is inspiring. Keep up the good work!
Michelle says
Hi Jenny,
This reminds me of the foods we always ate with my relatives in Texas! I wish we had a source for this nearby. Some day, I'm sure we will!
I also thought you might find this article on "ending the war on fat" interesting...not that you and your readers aren't already aware of most of this information, but I think it's a positive sign that it's starting to get more and more press! http://www.slate.com/id/2248754/?from=rss
Cara @ Health Home and Happiness says
I just did liver for the first time last week, and it was good! This is partially due to your encouragement, thanks!
lo says
You'll be pleased to know that this post has me seriously rethinking chicken livers. I'm not a picky eater, but the last time I ate chicken livers was probably in high school (my mom made curried chicken giblets/livers for dinner every now and again). Not exactly my favorite meal... or at least nothing that would inspire a craving. Now, livers with chiles... that's another story entirely.