• 1 pound chicken livers
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt (real salt)
  • 1/4 teaspoon finely ground black pepper
  • 1 large eggs, beaten
  • 1 tablespoon filtered water
  • 2 cups TigerNut Flour
  • 2 tablespoon seasoned salt
  • 1/8 teaspoon crushed red pepper flakes *optional
  • 1 recipe Southwest Ranch Dressing
  • 4 cups lard or palm oil


  • Cut chicken livers into nugget size pieces and arrange on a plate lined with paper towel to drain/dry
    In a plastic bag or bowl, combine arrowroot starch, sea salt and black pepper.
    Line plate(s) with wax paper that will fit in your freezer.
    Toss chicken livers in arrowroot starch mixture to lightly coat. Then arrange in a single layer on the wax paper lined plate(s).
    Prick each chicken liver nugget several times with a fork. (this helps to reduce splattering.
    Beat egg with water until well mixed.
    Combine tigernut flour, season salt and crushed red pepper in a bowl or plastic bag.
    Dip each (arrowroot dusted) chicken liver in beaten egg then in the tigernut flour, coating well. Then place back onto the wax paper lined plate(s).
    Once all livers are breaded - repeat a second coating egg and tigernut flour. Arranging back on the wax paper lined plate(s).
    Place double breaded livers in the freezer to chill for a minimum of 30 minutes (this allows the breading to adhere and not puff or peel off after cooking)
    In medium pot (preferably with tall sides) heat lard to 320 degrees f.
    Working in batches fry chilled/frozen chicken liver nuggets for about 2-3 minutes or until browned and cooked through (if they are especially thick, increase cooking time up to 3-4 minutes, as needed)
    Drain fried chicken liver nuggets on a paper towel lined plate and season generously with additional seasoned salt or sea salt.
    Serve with Southwest Ranch as a dip! Enjoy!

  • Leave a comment

    Comments will be approved before showing up.