Paleo Crispy Southern Fried Chicken Livers
Indulge in the bold and savory flavors of Paleo Crispy Southern Fried Chicken Livers, a gluten-free twist on a classic Southern favorite! This recipe uses a nutritious blend of almond and coconut flours, paired with rich spices like paprika, garlic powder, and onion powder, to create a flavorful and crunchy coating. Coconut milk and egg combine to keep the livers tender on the inside while yielding an irresistibly crispy shell thanks to a shallow fry in golden coconut oil. Perfectly seasoned and served with a squeeze of fresh lemon, this dish is an easy 35-minute recipe that’s Paleo-friendly and ideal for entertaining or upgrading your weeknight meals. Whether served as a hearty appetizer or a protein-packed main dish, these livers are the epitome of crispy, crave-worthy comfort food!
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Ingredients
- 1 pound chicken livers
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup coconut milk
- 1 large egg
- 0.5 cup coconut oil
- 4 pieces lemon wedges
Directions
Step 1
Begin by cleaning the chicken livers. Trim any fat or connective tissue and pat them dry with paper towels.
Step 2
In a medium bowl, combine almond flour, coconut flour, sea salt, black pepper, garlic powder, onion powder, and paprika. Mix well and set aside.
Step 3
In another bowl, whisk together the coconut milk and egg until the mixture is well combined and smooth.
Step 4
Heat the coconut oil in a large skillet over medium heat. You need enough oil to shallow fry, so adjust the quantity as needed to maintain a depth of about 1/4 inch.
Step 5
Dip each chicken liver into the coconut milk mixture, ensuring it is well coated.
Step 6
Then, dredge the liver in the flour mixture, pressing lightly to adhere the coating.
Step 7
Once the oil is hot (the surface should shimmer slightly), carefully place a few livers into the skillet without overcrowding. Fry for about 3-4 minutes per side, or until the outside is golden brown and crispy.
Step 8
Remove the cooked livers from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 9
Repeat the process with the remaining chicken livers.
Step 10
Serve hot with lemon wedges on the side for squeezing over just before eating.
Nutrition Facts
| Serving size | (1131.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3307.0 |
| Total Fat 265.9g | 0% |
| Saturated Fat 139.1g | 0% |
| Polyunsaturated Fat 21.3g | |
| Cholesterol 1648.3mg | 0% |
| Sodium 7369.0mg | 0% |
| Total Carbohydrate 141.0g | 0% |
| Dietary Fiber 63.1g | 0% |
| Total Sugars 37.1g | |
| Protein 109.9g | 0% |
| Vitamin D 235.2IU | 0% |
| Calcium 394.1mg | 0% |
| Iron 35.6mg | 0% |
| Potassium 1966.7mg | 0% |
Source of Calories