Dairy-Free Crispy Southern Fried Chicken Livers
Indulge in the classic Southern comfort of crispy fried chicken livers with a modern, dairy-free twist! This "Dairy-Free Crispy Southern Fried Chicken Livers" recipe combines the rich, savory flavor of tender chicken livers with an irresistibly crunchy coating. Seasoned with a bold blend of paprika, cayenne, and garlic powder, these livers are dipped in a lemon-spiked almond milk and egg mixture before being dredged in a flour-cornstarch blend for extra crispiness. Fried to golden perfection, they boast a satisfying crunch with every bite. Perfect as an appetizer or main dish, serve these crispy delights hot with your favorite dipping sauce or a light, fresh salad for a meal that's gluten-free adaptable and packed with flavor. Ideal for those looking for dairy-free Southern fried chicken recipes or unique ways to enjoy chicken livers, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 2 large eggs
- 0.5 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups vegetable oil
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any excess fat or sinew from the livers.
In a small bowl, combine salt, black pepper, garlic powder, paprika, and cayenne pepper. Season the chicken livers generously with the spice mixture.
In a shallow bowl, combine the all-purpose flour and cornstarch. Mix well and set aside.
In another bowl, beat the eggs and add the unsweetened almond milk and lemon juice. Stir until well combined.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Dip each seasoned chicken liver into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing to adhere.
Once the oil is hot, carefully place a few chicken livers into the skillet, being careful not to overcrowd the pan.
Fry the chicken livers for about 3-4 minutes on each side, or until they are golden brown and cooked through. They should reach an internal temperature of 165°F (74°C).
Use a slotted spoon to remove the fried livers and transfer them to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining chicken livers.
Serve the Dairy-Free Crispy Southern Fried Chicken Livers hot, with your favorite dipping sauce or alongside a fresh garden salad.
Nutrition Facts
Calories |
5356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.8 g | 656% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 286.6 g | ||
| Cholesterol | 1801 mg | 600% | |
| Sodium | 7346 mg | 319% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 398 mg | 31% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
