Mexican Crispy Chicken Livers


1 lb organic free range chicken livers   

1⁄3 cup coconut, tapioca, cassava, or arrowroot flour   

1 tsp paprika

1 tsp garlic powder

3/4 tsp cumin

1/2 tsp chilli powder

3⁄4 tsp himalayan salt   

1⁄4 tsp pepper  

2 Tbsp coconut oil   

Garnish: Fresh squeezed lemon and chopped cilantro


Cut chicken livers into 2-inch pieces and pat dry

In a small bowl, mix flour, paprika, garlic powder, cumin, chili powder, salt, and pepper with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly. Option to mix the chicken liver pieces directly in the bowl until coated evenly.

In a large saute pan, heat 2 tablespoons coconut oil over medium heat. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.

Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more coconut oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh cilantro.