Crispy Chicken Liver Nuggets

Chicken livers are nature's multivitamin, and when they come from our pasture-raised birds, the quality is second to none. Fried in grass-fed tallow for a perfect crunch, these nuggets are the ultimate way to incorporate organ meats into your diet. They are savory, crispy, and—most importantly—incredibly satisfying.

Ingredients

  • 1 pack of KSP Chicken Livers (1-2lbs)
  • 6–8 KSP Chicken Eggs (save the shells for the garden!)
  • 2 cups flour of choice (we prefer Gluten-Free)
  • 1 cup grass-fed beef tallow
  • Salt to taste (apply immediately after cooking)

Directions

  1. Prepare the stations: Scramble the eggs in a medium bowl. On a separate plate or shallow pan, spread out your flour.
  2. Heat the skillet: Place your cast iron over medium heat and add the beef tallow, allowing it to melt and come up to temperature.
  3. Batter the livers: Dip each liver into the egg wash, then coat thoroughly in the flour. For extra-thick crunch, repeat the process for a double-dredge.
  4. Fry until golden: Carefully place the livers into the hot tallow. Cook for about 3 minutes per side or until they reach a beautiful golden brown.
  5. Drain and season: Transfer the nuggets to a paper towel to soak up any excess tallow.
  6. Serve: Sprinkle with salt while hot and serve immediately with your favorite dipping sauce!

From Our Pasture to Your Plate

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