Old-Fashioned Pan Fried Chicken Livers are a whole lot easier to make at home than you might think. You don’t need a deep fryer! We love the taste of these livers fried in good, old-fashioned lard. My favorite comes from South Chicago Packing Co., is pasture-raised, and contains no artificial ingredients. Just pure pork fat and rosemary extract for a preservative. (Does not taste or smell like rosemary. 🙂) It’s not cheap like vegetable shortening or other lards that contain BHA and BHT. This is the good stuff.
Perdue Chicken Livers
I only buy Perdue brand chicken now for a couple of reasons. I prefer Perdue Harvestland Free-Range, however can’t always find it in my area. The main reason I choose it over all others is, the chickens are pasture-raised and organically fed. The second biggest reason is, Perdue is still privately owned and not beholden to the giant investment firms that own practically everything in the United States. And what those investment firms don’t control now, they’re actively working to acquire. Support our USA family owned farms and all our local organic growers!
I think it’s worth a little time and effort to discover who owns the foods we eat and what their commitment is to wholesome, organic ingredients. We’re discovering more and more how detrimental to our health manmade chemical ingredients are. Moreover, phthalates and glyphosate disrupt hormones and kill beneficial gut bacteria. Science is discovering these are the leading causes of infertility, skyrocketing breast cancer, and the obesity epidemic. While it’s nearly impossible to eat 100% organic every day, the more ingredients we use even if we can’t find everything organic, the better it has to be.
The Huge Health Benefits of Eating Livers
I know it sounds gross. Don’t think about it! I know they look gross! Hurry up and coat them with the flour and seasonings! 😂 Despite their appearance, they’re loaded with essential amino acids. Livers deliver the nutrients needed for many vital body functions from preserving muscle mass to creating collagen in our own tissues. Indeed, recent ads all over social media from certain doctors say that slathering on collagen or taking supplements containing plant or animal collagen does nothing to improve our skin, hair, and nails. Therefore, we must create our own and as we age, we stop producing as much. Many people don’t eat enough of the foods that are loaded with these vital aminos.
Old-Fashioned Pan Fried Chicken Livers
Ingredients
- 2 cups South Chicago Packing Lard
- 1 lb Perdue chicken livers
- 1 organic pasture-raised egg
- 1/2 cup organic milk
- 1 1/2 cups organic unbleached flour
- 1 1/2 tbsp Frontier organic granulated garlic
- 2 tsp iodized sea salt
- 1 1/2 tsp organic black pepper
- 2 tsp MSG (monosodium glutamate), optional
Instructions
- Rinse livers in cold water in a colander, strain then pat dry with paper towels. Be gentle so as not to tear the livers up.
- Whisk egg with a fork then add milk and mix well. Soak the livers in the egg mixture.
- Place the flour and all seasonings in a gallon zipper baggie. Seal and shake well to mix or whisk in a bowl until well-blended.
- Add lard to a frying pan and turn heat to medium-high. Have a splatter screen ready.
- Using tongs, transfer all the livers to the flour. Seal and gently shake to thoroughly coat all the livers. Or turn into bowl of flour mixture and gently turn over repeatedly to coat.
- Take a tiny piece of coated liver and drop into the hot oil to gauge the temperature. Once the little piece starts frying nicely, carefully add half the coated livers to the hot oil. Use the splatter screen.
- Let fry for 2 minutes then carefully turn. Fry this side for 3 minutes. Turn and fry the first side again for 3 minutes. If any pink/red remains, turn one more time and fry for a couple more minutes until no more pink/red remains.
- Remove from oil to paper-lined plate. Cover while 2nd batch is frying or place on a baking sheet and keep in a 250°F oven.
- Serve as a appetizer or main dish.
Although I’ve never had goose liver (foie gras), we do love my fantastic Old Fashioned Liver & Onions with Gravy. I don’t make it very often and really should. It’s not at all difficult either and has such a deep, savory flavor. It’s undoubtedly loaded with essential amino acids, too! Additionally, a lot of people love gizzards; I’m not one of them. They’re too chewy for me, though Jimmie loves them. You can cook them exactly the same as this recipe.
To be sure, there are many restaurants that serve fried chicken livers, but can we trust all of their ingredients? It’s sad to say, in this commercially produced food world of cutting corners to make a big buck, probably not.
In conclusion, I hope you’ll give this easy, fantastic recipe a try! Find the most wholesome ingredients you can and know that you’re feeding your body the essential amino acids it needs in the healthiest way possible.
Happy eating! 😋
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[…] Lard to it, plus Epic Organic Grass-fed Beef Tallow. Then I used it to make more croutons and my Old-Fashioned Pan Fried Chicken Livers in […]