Low Sodium Crispy Southern Fried Chicken Livers
Indulge in the rich, golden-crusted goodness of **Low Sodium Crispy Southern Fried Chicken Livers**, a lighter take on a beloved Southern classic. This recipe expertly marries tender chicken livers with a flavorful, low-sodium breading seasoned with paprika, garlic powder, and a hint of cayenne for a mild kick. The livers are soaked in a tangy buttermilk marinade—enhanced by apple cider vinegar—for incredible tenderness and a flavorful depth. Coated in a mixture of flour and cornstarch for that extra-crispy finish, these fried delights are cooked to perfection in just minutes. Perfect as a comfort food snack or a hearty appetizer, serve them hot with your favorite low-sodium dipping sauce or a refreshing side salad. Quick, easy, and irresistibly crispy, this healthier twist on fried chicken livers truly delivers.
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Recipe Information
Ingredients
- 1 pound Fresh chicken livers
- 1 cup Buttermilk
- 0.5 cup Whole milk
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 2 cups Vegetable oil
Instructions
Rinse the chicken livers under cold water and pat dry with paper towels. Trim any excess fat and sinew.
In a medium bowl, combine the buttermilk, whole milk, and apple cider vinegar. Add the chicken livers to this mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour to tenderize the livers.
In a large shallow dish, mix together the all-purpose flour, cornstarch, ground black pepper, paprika, onion powder, garlic powder, and cayenne pepper.
Remove the chicken livers from the buttermilk mixture and let any excess drip off. Dredge each liver piece thoroughly in the flour mixture, pressing lightly to ensure the coating adheres well.
In a large skillet, heat the vegetable oil over medium-high heat. Make sure the oil reaches a temperature of 350°F (175°C) for optimal frying.
Carefully place the coated chicken livers in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry each batch for about 4-5 minutes, turning occasionally, until the livers are golden brown and crispy on the outside. Use a slotted spoon to remove the cooked livers and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the crispy chicken livers hot with your favorite low sodium dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.7 g | 582% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 269.4 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 18.5 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 528 mg | 41% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 1836 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.
