Low Carb Crispy Southern Fried Chicken Livers
Indulge in the bold flavors and irresistible crunch of **Low Carb Crispy Southern Fried Chicken Livers**, a keto-friendly twist on a classic Southern delicacy. This recipe transforms tender chicken livers into golden, crispy bites by dipping them in a rich buttermilk marinade, coating them with a flavorful low-carb breading made from almond flour, Parmesan cheese, and a medley of spices, and frying them to perfection in olive oil. The result is a protein-packed, grain-free dish that's as satisfying as it is nutritious. Ready in just 30 minutes, these fried chicken livers make a fantastic appetizer, snack, or main course, especially when paired with your favorite low-carb dipping sauce. Perfect for those who crave classic Southern comfort food without compromising on a low-carb lifestyle!
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Recipe Information
Ingredients
- 500 g Chicken livers
- 240 ml Buttermilk
- 120 g Almond flour
- 60 g Parmesan cheese, grated
- 0.5 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Egg
- 2 tbsp Heavy cream
- 500 ml Olive oil for frying
Instructions
Start by cleaning the chicken livers. Wash them under cold running water, remove any connective tissues or fat, and pat them dry with paper towels.
Place the cleaned livers in a shallow bowl and cover them with buttermilk. Let them soak in the refrigerator for about 30 minutes to help tenderize the livers and reduce any strong flavors.
In a large bowl, mix the almond flour, grated Parmesan cheese, cayenne pepper, garlic powder, onion powder, paprika, salt, and black pepper. This will be your low-carb breading mix.
In a separate bowl, beat the egg with the heavy cream to create an egg wash.
Remove the livers from the buttermilk and let any excess liquid drain off. Then, dip each liver piece into the egg wash, ensuring it is fully coated.
Dredge the egg-coated livers in the almond flour mixture, pressing lightly to ensure the coating sticks well.
Heat olive oil in a deep frying pan over medium heat. The oil should be hot but not smoking, around 175°C (350°F).
Fry the livers in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side until they are golden brown and crispy.
Use a slotted spoon to remove the fried livers and drain them on a plate lined with paper towels to absorb any excess oil.
Serve hot, optionally garnished with fresh parsley or served with a low-carb dipping sauce.
Nutrition Facts
Calories |
6840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 692.8 g | 888% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 1888 mg | 629% | |
| Sodium | 9004 mg | 391% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 23.0 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1351 mg | 104% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 1384 mg | 29% | |
*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.
