Crispy Fried Chicken Livers
Ingredients
  • 2 large eggs
  • 1/2 cup coconut milk
  • 3/4 cup water
  • 1 pound chicken livers, cleaned and cut in half
  • 1 1/2 cups tapioca flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher or sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons poultry seasoning
  • 2 cups tallow or other fat suitable for frying
Instructions
  1. Whisk the eggs, coconut milk and water together in a large mixing bowl. Drop the livers in the egg/milk mixture; cover loosely and allow to sit for about half an hour.
  2. In a large, shallow dish, stir together the tapioca flour, baking soda, salt, pepper and poultry seasoning. Drain the egg/milk mixture from the chicken livers, and dredge them in the seasoned tapioca flour.
  3. Heat the tallow in a heavy skillet - preferably cast iron - over high heat until it reaches 350 F. Reduce the heat to medium.
  4. Fry the chicken livers, in batches if necessary, for 6 to 7 minutes, carefully turning once halfway through - cover the skillet with a splatter screen, because the fat will splash and splatter.
  5. Remove the livers to paper towels and drain briefly. Serve with barbecue sauce, hot sauce or salsa if desired.
  6. Nutrition (per serving): 452 calories, 33.4g total fat, 442.4mg cholesterol, 1269.4mg sodium, 307.2mg potassium, 16.4g carbohydrates, <1g fiber, <1g sugar, 20.4g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/crispy-fried-chicken-livers/