Crispy Tapioca Fried Chicken Livers

1 egg
½ lb chicken livers
¼ c coconut milk
3/8 c water
¾ c tapioca starch
¾ tsp baking soda
¾ c tsp salt
1 tsp black pepper
1 tsp cayenne
1 tsp curry powder

Hot Pepper Honey
½ c honey
¼ c hot sauce
1 tsp black pepper
juice/zest 1 lime
1)combine all, and let sit for at least 30 minutes


1)Mix egg, coconut milk, water, then add livers, cover and refrigerate for 30 minutes
2)Mix dry ingredients. Shake off the livers, then dredge in the seasoned tapioca starch
3)Let livers sit dredged on pan in fridge for 30 minutes to set the breading
4)Fry at 350 in batches, 5-6 minutes or so
5)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

Heather Sinyard