Crispy Chicken Liver Poppers

Ingredients:

1 lb pasture-raised chicken livers

1⁄3 cup cassava flour or coconut flour

1 tsp paprika

1 tsp garlic powder

3/4 tsp cumin

3⁄4 tsp Redmond real salt or Celtic sea salt

1⁄4 tsp black pepper

1/4 tsp cloves

2 Tbsp extra-virgin olive oil (I recommend robust UP standard such as Sunshine Coast Olive Oil)

Optional Garnish: Fresh squeezed lemon and chopped cilantro

Directions:

Cut chicken livers into 2-inch pieces and pat dry

In a small bowl, mix flour, paprika, garlic powder, cumin, salt, pepper, and cloves with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly. Option to mix the chicken liver pieces directly in the bowl until coated evenly.

In a large saute pan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.

Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh cilantro.