Fried Chicken Livers & Smashed Potatoes with Pan Gravy

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

13 Comments on “Fried Chicken Livers & Smashed Potatoes with Pan Gravy

    • I have to admit, it was quite good! Ha! I had it for dinner last night, breakfast this morning, and lunch…shhhh…don’t tell anyone.

      Thank you for stopping by! ~ April


  1. I will have no trouble disregarding the calories! This is a really delicious dish and I think the flavours would be amazing. I’ve never had chicken livers like that before and I’d like to try them xx


  2. t’s been ages since I’ve had chicken livers prepared in any way and your recipe sounds really good, April. Add you smashed potatoes and gravy and you’ve prepared a great meal. Yes, I agree it’s not something one should make every week, but when you do make it, don’t worry about calories. Just enjoy!


    • I love liver. I like it in my Christmas gravy too (giblet gravy). I’ve certainly had my fill though…as I had it for dinner last night, breakfast this morning, and lunch. Ha!! I’m sure I’m good on iron and protein for a while. šŸ˜‰


  3. Pingback: Bird’s Nest | gluten free zen

    • If you like liver you’ll definitely have to try the chicken livers! It’s an indulgence meal for sure but so, so good. I’ve discovered bacon grease comes in very handy for “special” meals where you want to add extra flavor. I use it when I’m sauteing vegetables for home made soup, when browning certain types of meat before roasting or stewing, for fried pork chops (which we don’t eat often, but when we do, yum!), etc.

      And smashed potatoes? Who can live without them!! šŸ˜‰


  4. Pingback: Terrine de Foies de Volaille | gluten free zen

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