Paleo Crispy Southern Fried Chicken Livers
Savor the bold flavors of the South with this Paleo Crispy Southern Fried Chicken Livers recipe—a healthier twist on a classic comfort food! Coated in a gluten-free blend of almond and coconut flours seasoned with garlic, onion, paprika, and a hint of sea salt, these tender chicken livers are fried to golden, crispy perfection in nutrient-rich coconut oil. A coconut milk and egg wash ensures the coating clings beautifully while adding a subtle richness. In just 35 minutes, you’ll have a hearty, paleo-friendly dish that’s perfect as an appetizer or protein-packed main course. Serve these crunchy delights fresh from the skillet with zesty lemon wedges for an irresistible burst of flavor in every bite. Whether you're living a paleo lifestyle or simply exploring healthier alternatives, these fried chicken livers are a must-try!
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup coconut milk
- 1 large egg
- 0.5 cup coconut oil
- 4 pieces lemon wedges
Instructions
Begin by cleaning the chicken livers. Trim any fat or connective tissue and pat them dry with paper towels.
In a medium bowl, combine almond flour, coconut flour, sea salt, black pepper, garlic powder, onion powder, and paprika. Mix well and set aside.
In another bowl, whisk together the coconut milk and egg until the mixture is well combined and smooth.
Heat the coconut oil in a large skillet over medium heat. You need enough oil to shallow fry, so adjust the quantity as needed to maintain a depth of about 1/4 inch.
Dip each chicken liver into the coconut milk mixture, ensuring it is well coated.
Then, dredge the liver in the flour mixture, pressing lightly to adhere the coating.
Once the oil is hot (the surface should shimmer slightly), carefully place a few livers into the skillet without overcrowding. Fry for about 3-4 minutes per side, or until the outside is golden brown and crispy.
Remove the cooked livers from the oil and place them on a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining chicken livers.
Serve hot with lemon wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 1648 mg | 549% | |
| Sodium | 7369 mg | 320% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 37.1 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 394 mg | 30% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 1967 mg | 42% | |
*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.
