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Nashville Hot Chicken Livers

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

This traditional Southern fried classic gets an Organuary spin delivering nutrient-dense organ meat and a blast of heat.

Instructions

Step 1

In a medium saucepan, combine all sauce ingredients over low heat until well incorporated. Set aside.

Step 2

Let chicken livers marinate in marinade mixture for a minimum 30 minutes and up to 12 hours.

Step 3

To batter: Dip each liver into flour mixture, followed by egg mixture, then back into the flour mixture. Be sure to shake off excess flour after each round. Set aside. Repeat process for remaining livers.

Step 4

In a heavy bottom saute pan, over medium high heat, add avocado oil until it covers an inch to inch and half of the pan.

Step 5

Pan fry chicken livers until golden brown on both sides. Roughly 2 minutes on each side.

Step 6

After the livers are fried, place them on a wire rack on a sheet tray. Bake at 375 degrees F for roughly 10-15 minutes, depending on liver sizes.

Step 7

Remove from the oven. Thoroughly coat livers with sauce mixture in a medium bowl.

1. This dish is best served with any of your classic comfort food sides such as gluten-free mac and cheese, hand cut french fries or coleslaw. 2. Serving with an extra crisp dill pickle is a must for this recipe as the acidity of the pickle 3. helps to cut the bold flavor of the sauce. 4. For this recipe, the heat level can be toned down by using less cayenne powder. If Nashville hot sauce isn’t your thing, you can also make this using your favorite buffalo sauce instead.

Ingredients

1 cup organic avocado oil

1 tablespoon Pluck seasoning

2 teaspoons brown sugar

1/2 teaspoons organic garlic powder

1 teaspoon organic paprika

2 teaspoons organic chili powder

3 teaspoons organic cayenne powder

1 teaspoon Louisiana style hot sauce

1 cup buttermilk

1/4 pickle juice

2 tablespoons Pluck seasoning

1 tablespoon Louisiana style hot sauce

1/2 pounds organic chicken livers

3 cups white rice flour

1/2 cups corn starch

Himalayan salt

Pepper

2 pasture-raised eggs

Avocado oil, about 1-2 cups

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