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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Crispy Tapioca Fried Chicken Livers
1
Egg
1/2 lb.
Chicken Livers
1/4 cup
Coconut Milk
3/8 cup
Water
3/4 cup
Tapioca Starch
3/4 teaspoon
Baking Soda
3/4 teaspoon
Salt
1 teaspoon
Black Pepper
1 teaspoon
Cayenne
1 teaspoon
Curry Powder
Crispy Tapioca Fried Chicken Livers
- Mix egg, coconut milk, water, then add livers, cover and refrigerate for 30 minutes
- Mix dry ingredients. Shake off the livers, then dredge in the seasoned tapioca starch
- Let livers sit dredged on pan in fridge for 30 minutes to set the breading
- Fry at 350 in batches, 5-6 minutes or so
- Place on paper towels to dry, then season with salt.
- To serve, plate 5-6 livers per plate, then drizzle with hot pepper honey.
- Top with parsley or
radishes
Hot Pepper Honey
1/2 cup
Honey
1/4 cup
Hot sauce
1 teaspoon
Black pepper
1
Lime, juiced and zested
Hot Pepper Honey
- Combine all, and let sit for at least 30 minutes
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Ingredients
Directions
Crispy Tapioca Fried Chicken Livers
1
Egg
1/2 lb.
Chicken Livers
1/4 cup
Coconut Milk
3/8 cup
Water
3/4 cup
Tapioca Starch
3/4 teaspoon
Baking Soda
3/4 teaspoon
Salt
1 teaspoon
Black Pepper
1 teaspoon
Cayenne
1 teaspoon
Curry Powder
Crispy Tapioca Fried Chicken Livers
- Mix egg, coconut milk, water, then add livers, cover and refrigerate for 30 minutes
- Mix dry ingredients. Shake off the livers, then dredge in the seasoned tapioca starch
- Let livers sit dredged on pan in fridge for 30 minutes to set the breading
- Fry at 350 in batches, 5-6 minutes or so
- Place on paper towels to dry, then season with salt.
- To serve, plate 5-6 livers per plate, then drizzle with hot pepper honey.
- Top with parsley or radishes
Hot Pepper Honey
1/2 cup
Honey
1/4 cup
Hot sauce
1 teaspoon
Black pepper
1
Lime, juiced and zested
Hot Pepper Honey
- Combine all, and let sit for at least 30 minutes
