Chicken livers are my favorite organ meat because they are the most mild and versatile. Beef liver, even when hidden in bacon, mushrooms, and herbs, still is undoable for me. And I’ve had it a lot. It just never gets any better. Maybe my taste buds will change soon for it.
I’m currently homeless. The apartment complex that was supposed to house me for 3 months in Atlanta decided they actually don’t have a furnished unit for us even though I start my new job in 10 days. This is going to be a real holiday treat trying to find last minute housing and furniture. I’ve had the worst luck lately with poor customer service. I guess it’s not really bad luck but a testament to how inefficient the service industry has become. Sigh. I cannot wait to be a homeowner, even though that has its own issues, at least you have a bit more control.
Well, what I can control right now is my breathing. And writing helps me get my mind off crappy life events. I enjoyed a big bowl of these yummy garlic-fried chicken livers with my pup last week on the balcony. One for me, one for him. He maxed out at two though. What a wimpy doodle.
These pan-friend chicken livers will convert organ meat haters! And you can’t beat the nutrition of offal!
- 1 lb pastured chicken livers
- 1/4 cup coconut flour
- 1 tablespoon dried oregano
- 1/2 tsp granulated garlic
- 1/4 tsp sea salt
- Coconut oil for frying
- Sliced lemons and parsley for serving
Whisk dry ingredients together in a bowl. Add chicken livers and toss to coat evenly.
Heat 1 tablespoon coconut oil in large deep frying pan over medium-high heat. Add half of the chicken livers to the pan, ensuring they do not touch, and let fry for 3 minutes. Flip and let cook 3 more minutes. Place on paper-towel lined plate. Repeat with the second half of chicken livers, adding more coconut oil to pan as needed.
Serve with sliced lemons and a sprinkle of parsley.