This decadent chicken liver fry, perfect for a carnivore diet, showcases the rich flavor of the liver with a crispy, flavorful coating. The recipe emphasizes a balanced spice blend, creating a satisfying and delectable dish. Enjoy with a side of cauliflower rice or mashed cauliflower for a complete meal.
Course: Main Course
Cuisine: American
Difficulty: Medium
Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 450 per serving
Ingredients Item!
- 1 lb chicken liver, sliced thinly
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (or more to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 large onion, sliced
Why You Are Not Trying This Recipe?
Directions
- In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Add the sliced chicken liver to the bowl and toss to coat evenly with the spice mixture.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the coated chicken liver in the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed to maintain even cooking.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. Be mindful of the chicken liver’s thickness, cooking it to your desired level of doneness.
- Remove the chicken liver from the skillet and place it on a plate lined with paper towels to drain excess oil.
- In the same skillet, add the sliced onions and sauté until softened and translucent. Add the cooked chicken liver to the skillet and toss to coat.
- Garnish with chopped parsley and chives. Serve immediately.