Low Sodium Crispy Southern Fried Chicken Livers
Discover the guilt-free indulgence of *Low Sodium Crispy Southern Fried Chicken Livers*, a healthier twist on a beloved Southern classic. This recipe marries golden, crunchy perfection with tender, flavorful chicken livers, all while significantly reducing the sodium content. A buttermilk soak infused with apple cider vinegar ensures melt-in-your-mouth tenderness, while a seasoned flour blend of paprika, garlic powder, and cayenne pepper creates an irresistible crispy coating. Fried to golden-brown in just minutes, this dish is perfect for those who crave comfort food without the excess salt. Serve these protein-packed bites hot, paired with a low-sodium dipping sauce or a fresh, vibrant salad for a soulful yet balanced meal.
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Ingredients
- 1 pound Fresh chicken livers
- 1 cup Buttermilk
- 0.5 cup Whole milk
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 2 cups Vegetable oil
Directions
Step 1
Rinse the chicken livers under cold water and pat dry with paper towels. Trim any excess fat and sinew.
Step 2
In a medium bowl, combine the buttermilk, whole milk, and apple cider vinegar. Add the chicken livers to this mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour to tenderize the livers.
Step 3
In a large shallow dish, mix together the all-purpose flour, cornstarch, ground black pepper, paprika, onion powder, garlic powder, and cayenne pepper.
Step 4
Remove the chicken livers from the buttermilk mixture and let any excess drip off. Dredge each liver piece thoroughly in the flour mixture, pressing lightly to ensure the coating adheres well.
Step 5
In a large skillet, heat the vegetable oil over medium-high heat. Make sure the oil reaches a temperature of 350°F (175°C) for optimal frying.
Step 6
Carefully place the coated chicken livers in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Step 7
Fry each batch for about 4-5 minutes, turning occasionally, until the livers are golden brown and crispy on the outside. Use a slotted spoon to remove the cooked livers and transfer them to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the crispy chicken livers hot with your favorite low sodium dipping sauce or alongside a fresh salad.
Nutrition Facts
| Serving size | (1429.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4882.6 |
| Total Fat 453.7g | 0% |
| Saturated Fat 74.2g | 0% |
| Polyunsaturated Fat 269.4g | |
| Cholesterol 1606.4mg | 0% |
| Sodium 635.2mg | 0% |
| Total Carbohydrate 134.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 18.5g | |
| Protein 102.4g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 528.4mg | 0% |
| Iron 47.9mg | 0% |
| Potassium 1836.3mg | 0% |
Source of Calories