Crispy Chicken Livers

Recipe by US Wellness Meats


10 minutes

  • COOK
  • 15 minutes
  • 1 to 11/2 pounds chicken livers
  • 2/3 cup coconut flour
  • 1 teaspoon paprika
  • 1 teaspoon coarse (granulated) garlic powder
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cloves
  • 2-4 tablespoons coconut oil
  • garnish: fresh lemon and chopped fresh herbs (parsley, cilantro, or mint)


  1. Cut chicken livers into 2-inch pieces and pat dry with paper towels.
  2. 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.
  3. In a large saute pan, heat 2 tablespoons coconut oil over medium-high until hot, about 3 minutes. 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 coconut oil to the pan.
  4. Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs.


Wednesday’s WOD:


100 Double Unders

50 KB Swings  (wt: 53lbs, 35lbs)

100 Sit Ups

1000m Row

*compare to May.  work on August goal with extra time.


KB · August 7, 2012 at 9:33 pm

everything sounds good minus the chicken liver 😡

Stewie · August 7, 2012 at 10:25 pm


ChrissyB · August 8, 2012 at 6:17 pm

I will have to try this chicken liver recipe…totally skerd to try liver!! I have some in my freezer that I need to make here soon. Thanks for sharing!! – STEWIE – was a fun workout!!

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