Chicken livers, right behind fried chicken, it probably my favorite comfort food. I like them battered and fried, simply pan fried in butter with only a bit of salt and pepper, and even roasted in the oven with a drizzle of olive oil. Lets not forget the multitude of pates from which they can be made, but personally, I like them in their most natural state.
Chicken livers are packed with vitamin B-12, which prevent anemia, vitamin-A in the form of retinol, alpha and beta-carotene including lycopene for your eyes, along with folate, riboflavin, selenium, iron, niacin, and phosphorus. For years they have been used by nutrition wise doctors to aid in the recovery of anemia and iron deficiencies.
For this recipe, I use a paleo friendly Southern fried variant. One of my favorites.
Ingredients:
1 lb chicken livers, cleaned.
1 T cayenne
1T onion powder
1 T garlic powder
1 C coconut flour
2-3 T coconut oil
Salt to taste
Method:
Combine the seasonings, and liberally coat the chicken livers in the mixture. Cover and place in the fridge for a few hours.
Heat the coconut oil in a cast iron skillet until hot enough to fry a tiny piece of bread.
Dredge the livers in the coconut flour one by one and place into the hot oil. Do not overcrowd the skillet, it is ok if you must do more than one batch.
Fry on each side until both sides are crisp and golden.
Allow to drain on a paper towel and salt to taste.
Serve with a veg of your choice, we like collard greens. ENJOY!
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