Ingredients

The following ingredients have 4 Servings
  • 1 pound pastured chicken livers (trimmed and patted dry)
  • 1 large egg (beaten)
  • 1 cup almond meal
  • 1/2 cup blanched almond flour
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 3 Tablespoons virgin coconut oil

Instruction

  • Begin by trimming the chicken livers (strings) and cutting them into evenly sized pieces (2 to 3" long). Pat dry with paper towels and set aside in a glass bowl. Beat egg and pour over chicken livers. Gently mix until well distributed.
  • Combine almond flour, almond meal and spices in a shallow dish that will be used for dredging. use a fork to mix until all spices are incorporated and all lumps are gone from the flour.
  • Heat a large non-stick frying pan over medium high heat. Once hot, add 1 Tablespoon of coconut oil (I used 3 Tablespoons total as I divided the 1 pound of chicken livers into 3 batches and used 1 Tablespoon of oil per batch.).
  • Using your hands, dredge 1/3 of the chicken livers in the flour mixture until well coated and gently place one by one in the frying pan so that they are not crowded.[img src="http://www.everydaymaven.com/wp-content/uploads/2014/02/IMG_0486-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11773"][img src="http://www.everydaymaven.com/wp-content/uploads/2014/02/IMG_0488-533x400.jpg" alt="" width="533" height="400" class="aligncenter size-large wp-image-11774"]
  • Cook, undisturbed, for 4 to 5 minutes. Gently flip and cook an additional 3 to 4 minutes on the other side. Try not to keep moving them around so you don't disturb the crust. Remove to a wire rack to cool and continue repeat until all of the livers are cooked.