Chicken livers might not be the first thing you think of when planning your carnivore meals, but they should be.
They are packed with more nutrients than most other meats you can find. They contain high amounts of vitamin A, iron, and protein that your body needs.
Chicken livers can taste amazing when you prepare them the right way. This recipe will show you how to make them crispy and delicious using only carnivore friendly ingredients.
The secret is in the coating made from pork rind crumbs, which gives you that perfect crunch without any plant based ingredients. No flour, no breadcrumbs, no grains at all.
What makes this recipe special is how simple it really is. You only need four basic ingredients that most carnivore dieters already have in their kitchen. Chicken livers, pork rind crumbs, eggs, and some fat for frying.
That’s everything you need to create a meal that tastes like it came from a restaurant. The whole cooking process takes less than 20 minutes from start to finish.
👍 Why You’ll Love This Recipe
Only Four Simple Ingredients: This recipe proves that great carnivore food doesn’t need a long shopping list. You only need chicken livers, pork rind crumbs, eggs, and cooking fat.
Perfect Crispy Texture Without Flour: Getting that satisfying crunch on the carnivore diet can be really hard since most crispy coatings use flour or breadcrumbs.
This recipe solves that problem completely by using pork rind crumbs instead. The pork rinds create the same golden, crispy outside that you remember from traditional fried foods.
Incredibly Nutrient Dense: Chicken livers are like nature’s multivitamin, packed with nutrients that are hard to get from regular muscle meats.
One serving gives you more vitamin A than you need for several days, plus huge amounts of iron, B vitamins, and folate.
✨ Recipe Ingredients
- 1 pound Chicken Livers
- 1 cup Pork Rind Crumbs (I recommend these – amazon)
- 2 large Eggs
- Tallow or cooking oil for frying
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Prepare the chicken livers: Wash and clean the chicken livers thoroughly, removing any connective tissue or green spots. Pat them dry with paper towels.
Step 2
Set up breading station: Place the pork rind crumbs in a shallow plate. In a separate bowl, beat the eggs until well combined.
Step 3
Bread the livers: Dip each chicken liver first in the beaten eggs, allow excess to drip off, then coat thoroughly in the pork rind crumbs. Place the breaded livers on parchment paper.
Step 4
Heat the oil: Heat a skillet over medium heat and add enough tallow or cooking oil to cover the bottom of the pan.
Step 5
Fry the livers: Add the chicken livers to the skillet. Fry for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F.
💡Tips
1. Clean Your Livers Really Well
Take extra time to inspect each chicken liver before you start cooking. Look for any green spots, which are bile stains that taste bitter and need to be cut away completely.
You’ll also see white or silvery connective tissue that feels tough and chewy – trim all of this off with a sharp knife. Some livers come with dark spots that should be removed too.
Rinse each liver under cold running water and pat them completely dry with paper towels. Wet livers won’t hold the coating well and will make the oil splatter when you fry them.
The drying step is just as important as the cleaning because any moisture left on the surface prevents the egg and crumb coating from sticking properly.
2. Don’t Overcook Them
Chicken livers cook much faster than regular chicken meat, so timing is important. They’re done when the outside is golden brown and crispy, which usually takes 3-4 minutes per side.
If you cook them longer trying to get them “extra crispy,” the inside becomes tough and grainy instead of smooth and tender. The livers should feel firm but not hard when you press them gently with a spatula.
If you have a meat thermometer, the internal temperature should reach 165°F, but visual cues work just as well.
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FAQ
What if I don’t have pork rinds for the coating?
Pork rinds are really the best carnivore friendly option for getting that crispy coating, but you have a few alternatives.
Crushed cheese crisps can work, though they won’t get quite as crispy and might burn easier. Some people use crushed freeze dried meat, but it’s expensive and doesn’t coat as well.
You could try crushing up cooked bacon into small pieces, though this changes the flavor significantly.
Carnivore Crispy Chicken Livers
Print RecipeIngredients
- 1 pound Chicken Livers
- 1 cup Pork Rind Crumbs (I recommend these – amazon)
- 2 large Eggs
- Tallow or cooking oil for frying
Instructions
- Prepare the chicken livers: Wash and clean the chicken livers thoroughly, removing any connective tissue or green spots. Pat them dry with paper towels.
- Set up breading station: Place the pork rind crumbs in a shallow plate. In a separate bowl, beat the eggs until well combined.
- Bread the livers: Dip each chicken liver first in the beaten eggs, allow excess to drip off, then coat thoroughly in the pork rind crumbs. Place the breaded livers on parchment paper.
- Heat the oil: Heat a skillet over medium heat and add enough tallow or cooking oil to cover the bottom of the pan.
- Fry the livers: Add the chicken livers to the skillet. Fry for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F.