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Chicken liver nuggets on plate with dipping sauce.

Chicken Liver Nuggets + Charred Sweet Corn


Description

Chicken livers??? Yes! Animal livers are nutrient-packed, and a great way to work essential vitamins and minerals into your diet.  Soaking liver in milk tones down the strong flavor, and turning them into “nuggets” is a fun way to get your kids on board. 


Scale

Ingredients

Chicken Livers

  • 1 lb of chicken livers
  • Milk, for soaking livers (raw milk for GAPS diet)
  • All-purpose wheat, gluten-free or fine-ground almond flour
  • 1 egg, beaten with a little water
  • 2 cups of bread crumbs, Panko, gluten-free (finely chopped cashews or almonds for GAPS)
  • hot pepper sauce, such as Frank’s (it’s free of gums)
  • Kosher salt and black pepper

Dijonnaise Sauce

  • ½ cup mayonnaise 
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons fresh chopped herbs, Italian parsley and thyme recommended
  • Kosher salt and black pepper, to taste

Charred Sweet Corn (omit for GAPS)

  • 4 fresh corn cobs or 1 bag of frozen kernels, thawed
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh Italian parsley, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 2 Roma tomatoes, quartered, seeds removed, and small diced
  • Kosher salt and black pepper, to taste

Instructions

For Charred Corn

  1. If using fresh corn, remove husks from cobs and wrap together in foil with a little water. Bake at 400° F until kernels are fork tender. Remove from oven and let cool. Slice kernels off cobs.
  2. Heat a small amount of avocado or coconut oil over high heat in a large sauté pan. Add corn kernels in one layer if possible, and cook until kernels begin to brown (some may begin to pop in the pan, so be careful!).
  3. Lower heat to medium and add shallots, garlic and butter. Cook until shallots are fragrant, then add tomatoes and cook another couple of minutes. Season to taste with salt and pepper. Hold warm covered with foil over low heat until ready to serve.

For Chicken Livers

  1. Soak livers in milk and a few dashes of hot sauce for 30 minutes to an hour.
  2. Preheat oven to 375° F. Combine bread crumbs or minced nuts with a few healthy pinches of salt and pepper.
  3. Pat livers dry and season with salt and pepper. Lightly coat each in flour, then dip in egg, then coat in bread crumbs or nuts. Place livers on a rack to set coating prior to baking.
  4. Bake livers on a parchment-lined sheet tray for 10 to 15 minutes, until bread crumbs begin to brown and livers are firm to the touch. When measured with a meat thermometer, the internal temperature of the liver should be 165°F.

For Dijonnaise

  1. Combine all ingredients, and whisk well. 

Notes

Psss…  If you’re not interested in eating baked (or fried or sautéed) chicken livers, chicken thighs cut to “nugget size” can stand in for the livers. But don’t knock it ’till you try it!

Keywords: chicken livers, chicken liver nuggets, chicken liver recipes, how to cook chicken livers