I live in North Carolina where many southerners love to eat fried chicken livers. I would love to eat them at a restaurant, but unfortunately, the ingredients are lacking in quality. Refined white flour, processed vegetable oils and factory farmed chicken livers are used.
Thankfully, it is very easy to make this classic nutritious southern meal at home. It is also much easier now to source pasture raised chicken livers and healthy cooking fats. There are lots of farmers in my area and I have a number of farmers markets where I can get these items directly from a local farmer. I encourage you to seek out sources local to you as well.
Fried Chicken Livers are Nutrient Dense
My husband and I made this fried chicken livers recipe early in my pregnancy last year and it tasted delicious to me! That was of course before my horrible morning sickness hit, but it is important to try to get it down any way you can. If you are pregnant and are able to stomach organ meats, I highly encourage you to make this fried chicken livers recipe on a regular basis. It is incredibly nutrient dense and it is greatly nourishing for your developing baby. Even if you aren’t able to stomach organ meats, this recipe hides the liver taste pretty well. You could try dipping the livers in mustard, which will further hide the taste.
I am excited to share that my recipe is being featured on the Weston A. Price Foundation’s website in their recipe of the week! Please head over to their site to give it some love!
- 1 lb pasture raised chicken livers
- ½ - 1 cup cassava flour
- One pasture raised egg
- Pasture raised whole buttermilk to cover livers
- Sea salt and freshly ground black pepper
- Enough pasture raised lard to submerge the chicken livers - fill a pan at least an inch deep with lard
- Lemon juice, apple cider vinegar, pasture raised milk, yogurt or kefir to soak the livers
- Make sure you plan ahead to make this meal. Soaking the livers in an acidic medium like lemon juice, apple cider vinegar or even milk will neutralize the gamey taste of liver.
- According to chefs, milk is the best option. However, if you have a food allergy or intolerance, lemon juice or apple cider vinegar work great. Pour one of the soaking liquids over the liver, cover and leave overnight or at least for a few hours.
- Once the livers are finished soaking, rinse them with a little purified water, drain, and dry with towels. The first step is to remove all the connective tissue from the chicken livers. Trust me on this part. It makes a huge difference in the taste and whether or not you will be chewing forever!
- Begin heating up a small to medium sized pan with lard. If your lard is not room temperature, it will take longer to heat to the appropriate temperature for frying.
- Whisk the egg in a small to medium sized bowl. Add at least ½ cup of buttermilk on top and stir to combine. Begin adding the chicken livers in the bowl. Wait 1-2 minutes for them to soak up the mixture. In a separate bowl have the cassava flour ready seasoned with sea salt and ground black pepper.
- Dredge the chicken livers in the cassava flour. The pieces are now ready for frying. Take kitchen tongs or a skimmer to carefully lower the liver pieces into the hot oil.
- Fry for 5 to 6 minutes, until the livers are golden brown.