Whole30 Crispy Southern Fried Chicken Livers
Indulge in the bold flavors and irresistible crunch of Whole30 Crispy Southern Fried Chicken Livers, a healthier twist on a classic Southern favorite. This gluten-free, paleo-friendly recipe features tender chicken livers coated in a perfectly seasoned almond and coconut flour blend, enhanced with smoky paprika, garlic, and onion powders. A quick dip in a creamy coconut milk and egg mixture ensures that every bite is delightfully crispy. Fried to golden perfection in avocado oil, these chicken livers are a flavorful protein-packed dish that’s perfect as an appetizer or main course. Ready in just 35 minutes, this easy-to-make recipe is ideal for those following Whole30 or looking to elevate their fried food game without sacrificing nutritional goals. Serve them hot with fresh herbs for a crowd-pleasing dish that will have everyone coming back for seconds!
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Ingredients
- 1 pound Chicken livers
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 Eggs
- 0.25 cup Coconut milk
- 0.5 cup Avocado oil
Directions
Step 1
Rinse the chicken livers under cold water and trim any connective tissue. Pat them dry with paper towels and set aside.
Step 2
In a medium bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, onion powder, salt, black pepper, and smoked paprika.
Step 3
In another bowl, beat the eggs and mix in the coconut milk until well combined.
Step 4
Dip each chicken liver into the egg mixture, allowing any excess to drip off, then dredge in the flour mixture, pressing gently to ensure the coating sticks. Place coated livers on a plate.
Step 5
In a large skillet, heat the avocado oil over medium-high heat until shimmering.
Step 6
Carefully place the coated chicken livers into the hot oil, cooking in batches to avoid overcrowding the pan.
Step 7
Fry the livers for about 3-4 minutes per side, or until they are golden brown and internal temperature reads 165°F (74°C).
Step 8
Remove the livers from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 9
Serve hot as an appetizer or main dish, garnished with chopped parsley if desired.
Nutrition Facts
| Serving size | (862.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2854.6 |
| Total Fat 250.9g | 0% |
| Saturated Fat 50.6g | 0% |
| Polyunsaturated Fat 17.4g | |
| Cholesterol 1800.8mg | 0% |
| Sodium 6132.7mg | 0% |
| Total Carbohydrate 65.5g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 16.6g | |
| Protein 98.8g | 0% |
| Vitamin D 263.4IU | 0% |
| Calcium 389.4mg | 0% |
| Iron 31.9mg | 0% |
| Potassium 1296.4mg | 0% |
Source of Calories