Heart-Healthy Fried Chicken Livers
Indulge in a guilt-free twist on comfort food with our **Heart-Healthy Fried Chicken Livers**, a flavorful and nutritious spin on a classic dish. This recipe swaps traditional frying methods for a lighter, heart-smart approach by using olive oil and whole wheat flour, ensuring a satisfying crunch without the excess fat. The chicken livers are tenderized in creamy buttermilk, infused with aromatic spices like garlic powder, onion powder, and paprika, and pan-fried to golden perfection. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon juice, this protein-packed dish is as wholesome as it is delicious. Ready in just 35 minutes, it's the perfect quick and healthy meal for any night of the week!
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 240 ml Buttermilk
- 120 grams Whole wheat flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
- 2 tablespoons Chopped parsley
Instructions
Place the chicken livers in a bowl and cover them with the buttermilk. Let them soak for at least 15 minutes to help tenderize and remove any bitterness.
In a shallow dish, combine whole wheat flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to combine.
Remove the chicken livers from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture, ensuring each liver is well-coated.
Heat olive oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully add the chicken livers in a single layer, avoiding overcrowding.
Cook the chicken livers for about 3-4 minutes on each side, or until they are golden brown and cooked through. Be careful not to overcook, as they can become tough.
Once cooked, transfer the livers to a plate lined with paper towels to absorb any excess oil.
Serve the fried chicken livers immediately, garnished with chopped parsley and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 19.8 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 467 mg | 36% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 1854 mg | 39% | |
*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.
