Southern Fried Chicken Livers (Paleo)
Iron- and B-vitamin-rich chicken livers are transformed into a crunchy snack, thanks to a paleo-friendly, deep-fried crust. This technique, borrowed from Southern cooking traditions, produces a wonderfully crisp exterior with a creamy, tender texture inside these savory bites.
- 1 Pkg Bell &Evans chicken livers
- 1 Cup Paleo flour
- 1 Cup Tapioca flour
- ¼ Cup Arrowroot starch
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Onion powder
- 1 tsp Paprika
- 1/4 Cup Unsweetened coconut milk
- 1 tsp Apple cider vinegar
- 1 Egg, beaten
- 1 Cup Cooking oil, or more if needed to fill skillet to 1 inch depth
- In a medium shallow bowl, combine the flours, arrowroot and seasonings. Set aside.
- In a separate bowl, combine coconut milk and vinegar. Add beaten egg and whisk together.
- Add the chicken livers to a colander and rinse. Drain well.
- Heat oil in a skillet over medium heat.
- Meanwhile, dredge chicken livers in the flour mixture, then coat in the egg mixture, and a second dredge in the dry mixture. Place coated livers on a parchment-lined platter to prepare for frying.
- When the cooking oil is hot, add the chicken livers in batches of 4 to 5 at a time. Do not overcrowd the pan.
- Cook 3-4 minutes per side, until firm, golden brown and crispy.
- Drain cooked livers on a paper-towel-lined plate or a sheet pan lined with a cooling rack.
- Allow to rest 10 minutes. Serve with your favorite dipping sauce or gravy.