Old-Fashioned Pan Fried Chicken Livers
Chock full of essential amino acids for strong muscles, bones, and healthy skin, nails, and hair! Easy to fry and great reheated in an air fryer to crisp up.
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.
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