Whole30 Fried Chicken Livers
Elevate your snacking or appetizer game with this irresistible Whole30 Fried Chicken Livers recipe! Perfectly seasoned with a blend of savory spices like smoked paprika, garlic powder, and a hint of cayenne for a subtle kick, these chicken livers are coated in coconut flour for a gluten-free, crispy exterior that’s both light and flavorful. A quick egg wash with almond milk ensures the breading adheres flawlessly, while frying in nourishing coconut oil locks in juicy tenderness. Ready in just 35 minutes, this paleo-friendly dish is packed with protein and Whole30-approved ingredients, making it an ideal choice for clean eating enthusiasts. Serve these golden bites hot with a sprinkle of fresh herbs or a zesty squeeze of lemon for a crowd-pleasing treat that’s keto-friendly, dairy-free, and 100% satisfying.
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Ingredients
- 1 pound chicken livers
- 1 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 0.25 cup almond milk
- 0.5 cup coconut oil
Directions
Step 1
Begin by rinsing the chicken livers under cool water and patting them dry with paper towels. Trim any excess fat or sinew as needed.
Step 2
In a shallow dish, combine the coconut flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well to ensure even distribution of the seasoning.
Step 3
In a separate bowl, whisk together the eggs and almond milk until well blended.
Step 4
Dip each chicken liver into the egg mixture, allowing any excess to drip off, then dredge it in the seasoned coconut flour mixture, ensuring it is well coated on all sides. Set aside on a plate.
Step 5
In a large skillet, heat the coconut oil over medium heat. The oil should be hot, but not smoking, to ensure a crisp exterior.
Step 6
Carefully add the coated chicken livers to the skillet in a single layer, making sure not to overcrowd the pan. If necessary, fry in batches.
Step 7
Fry the chicken livers for about 5-6 minutes on each side, or until they are golden brown and crispy on the outside and cooked through inside. Use a meat thermometer to ensure an internal temperature of 165°F.
Step 8
Once cooked, transfer the livers to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the fried chicken livers hot, optionally garnished with fresh herbs or a squeeze of lemon juice.
Nutrition Facts
| Serving size | (869.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2736.3 |
| Total Fat 219.9g | 0% |
| Saturated Fat 136.6g | 0% |
| Polyunsaturated Fat 19.5g | |
| Cholesterol 1800.8mg | 0% |
| Sodium 7432.0mg | 0% |
| Total Carbohydrate 101.9g | 0% |
| Dietary Fiber 52.2g | 0% |
| Total Sugars 20.7g | |
| Protein 95.6g | 0% |
| Vitamin D 283.0IU | 0% |
| Calcium 295.5mg | 0% |
| Iron 33.4mg | 0% |
| Potassium 1810.5mg | 0% |
Source of Calories