Surprisingly, fried chicken livers are still somewhat of a traditional food found in the south. They are served in southern-style restaurants, but it is a shame that the ingredients include refined white flour, toxic vegetable oils and most likely factory-farmed chicken livers. I am excited to share this classic recipe with you and show you just how easy it is to make at home.
- 1 pound pastured chicken livers
- ½ – 1 cup cassava flour
- 1 pastured egg
- Pastured whole buttermilk to cover livers
- Unrefined sea salt and freshly ground black pepper
- Enough pastured lard to submerge the chicken livers – fill a pan at least an inch deep with lard
- Lemon juice, apple cider vinegar, pastured milk, yogurt or kefir to soak the livers
1. 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.
2. 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!
3. Begin heating up a small to medium-sized pan with lard. If your lard is not at room temperature, it will take longer to heat to the appropriate temperature for frying.
4. 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.
5. 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.
6. Fry for 5 to 6 minutes, until the livers are golden brown.