Gluten-Free Fried Chicken Livers
Discover the irresistible charm of **Gluten-Free Fried Chicken Livers**, a crispy and flavorful delight crafted for those seeking comfort food with a gluten-friendly twist. This recipe combines tender chicken livers soaked in creamy buttermilk for ultimate richness, then coats them in a seasoned blend of gluten-free flour, breadcrumbs, and aromatic spices like paprika, garlic powder, and cayenne pepper. Fried to golden perfection, these livers boast a satisfying crunch while staying moist and juicy inside. Perfect as a savory appetizer or paired with a fresh salad for a satisfying meal, this dish caters to gluten-free eaters and fried-food enthusiasts alike. Easy to prepare in under 40 minutes, it’s a must-try recipe that’s perfect for impressing your guests or indulging in a hearty treat.
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Recipe Information
Ingredients
- 1 pound Chicken livers
- 1 cup Buttermilk
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 Eggs
- 0.25 cup Milk
- 1 cup Gluten-free breadcrumbs
- 2 cups Vegetable oil
Instructions
Rinse the chicken livers under cold water and trim any excess fat or connective tissue. Pat them dry with paper towels.
Place the chicken livers in a bowl and cover them with buttermilk. Let them soak for at least 30 minutes in the refrigerator to tenderize and reduce any bitter taste.
In a shallow dish, mix the gluten-free all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk together the eggs and milk until well combined.
Prepare a third shallow dish with the gluten-free breadcrumbs.
Remove the chicken livers from the buttermilk, allowing the excess to drip off. Dredge each liver in the flour mixture, then dip into the egg mixture, and finally coat with the gluten-free breadcrumbs. Ensure each piece is well-coated.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C) for frying.
Carefully place the coated livers into the hot oil without overcrowding the pan. Fry the livers in batches, if necessary.
Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should be 165°F (74°C).
Once cooked, remove the livers from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve hot as an appetizer or main dish with your favorite dipping sauce or salad.
Nutrition Facts
Calories |
6285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.2 g | 681% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 286.7 g | ||
| Cholesterol | 1833 mg | 611% | |
| Sodium | 9313 mg | 405% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 29.6 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 701 mg | 54% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 1620 mg | 34% | |
*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.
