Organ meats are nutrient dense and should be on everyone’s menu at least once or twice a week. Liver is one of the best. This recipe takes liver to a crispy level that may be tastier for those who have not yet acquired the taste for other liver recipes.
Since you will be cooking in hot coconut oil, use a splatter screen to prevent dangerous oil splatter.
I have posted several photos of one liver being cooked. Note that I use a splatter screen.
PALEO CRISPY SPICED CHICKEN LIVERS
2 cups whole raw almonds
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon Himalayan salt
1/2 teaspoon red pepper flakes
1 pound pastured chicken livers, separated and patted dry
2 large eggs, beaten
6 Tablespoons virgin coconut oil
- Place almonds in food processor; pulse until ground into meal (don’t over process or it will turn to almond butter); add garlic, oregano, salt, and pepper flakes and continue to pulse until mixed well. Place in separate bowl.
- Separate livers in half and dry thoroughly with paper towels.
- Beat eggs in separate bowl.
- Individually dip each liver into beaten egg and then into seasoned almond meal.
- Place all coated livers on large plate and refrigerate to set coating (approximately 1/2 hour).
- Heat large non-stick frying pan over medium high heat and add coconut oil; heat oil until hot (sprinkle water on top of hot oil; if it splatters, it is hot enough).
- With tongs, place livers individually into hot oil (you will need a splatter screen).
- Cook, undisturbed, for 3 minutes on first side.
- Flip and cook an additional 2 minutes on the other side. They should be medium rare.
- Remove and serve.