A meal like this is just where all of those bacon drippings you’ve been hoarding come in handy. You do that too, right?
This is how I keep my bacon drippings in the fridge. It lasts a very, very, long time and then you always have it handy for those special occasions when you’re making something extra delicious.
You MUST have a splatter lid when frying the chicken livers. Number one, because it makes clean up of your stove much easier, and number two and most importantly, because you do not want exploding chicken liver all over your kitchen ceiling. You need a splatter guard, which is a mesh screen, because if you cover the liver with a lid, it won’t crisp.
When you flip the livers, hold the screen in front of you and your face. Hot bacon grease and exploding chicken liver is painful.
Fried Chicken Livers
1 Container of Chicken Livers, organic if possible, rinsed
Organic Almond Milk
1 Organic Egg
Mama’s All Purpose Almond Flour
Organic Garlic Powder
Kosher Salt
Freshly Ground Pepper
Bacon Grease/Drippings (from all natural bacon)
First, let’s remind ourselves that this is a special meal. An indulgence meal…I only make it about once a year. So we won’t be counting calories or worrying about our hips and thighs. We will simply enjoy the comfort and memories of childhood that these types of meals bring with them.
Melt a generous amount of bacon grease in a large skillet. I used about two heaping serving spoons full.
In a medium dish or dinner plate, add about 1 cup or so of the flour and generously season with the garlic powder, kosher salt, and freshly ground pepper. Remember, it’s just a dredge so the majority of the coating stays on the plate. You want what ends up stuck to the liver to be flavorful!
Pour about 1/2 cup almond milk into a cereal sized bowl and whisk in the egg.
Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.
Cover with the splatter shield. Allow to brown thoroughly before flipping. I would say about 6-7 minutes on each side or more, depending on the heat in your pan.
Smashed Potatoes with Pan Gravy
Both the smashed potatoes (basically the lazy cousin of the mashed potato) and the pan gravy are a no brainer. I’ll just give you the ingredients that I used. You can go here for pan gravy instructions if you’ve never made it. It’s SO easy!
Organic Yukon Gold Potatoes, skin on
Almond Milk
Dairy Free Butter
Kosher Salt
For the pan gravy:
Leave drippings in the pan
Mama’s All Purpose Almond Flour
Dairy Free Butter
Organic Chicken Broth
Kosher Salt
Freshly Ground Pepper
