Whole30 Fried Chicken Livers
Indulge in the rich, savory flavors of these Whole30 Fried Chicken Livers—an updated twist on a comfort food classic that’s both paleo-friendly and gluten-free. Lightly coated in a perfectly seasoned coconut flour blend and fried to crispy perfection in coconut oil, these chicken livers boast a crunchy exterior that gives way to a tender, nutrient-packed center. A harmonious combination of garlic powder, smoked paprika, and a hint of cayenne pepper elevates the flavor profile, while a simple egg and almond milk batter ensures a cohesive, golden crust. Quick and easy to prepare in just 35 minutes, this Whole30-approved dish is perfect as an appetizer, snack, or protein-rich main. Garnish with fresh herbs or a squeeze of lemon juice for a zesty finishing touch—pair with a crisp green salad for the ultimate wholesome meal. Ideal for those seeking a guilt-free fried food option packed with flavor and nutrients.
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Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 0.25 cup almond milk
- 0.5 cup coconut oil
Instructions
Begin by rinsing the chicken livers under cool water and patting them dry with paper towels. Trim any excess fat or sinew as needed.
In a shallow dish, combine the coconut flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well to ensure even distribution of the seasoning.
In a separate bowl, whisk together the eggs and almond milk until well blended.
Dip each chicken liver into the egg mixture, allowing any excess to drip off, then dredge it in the seasoned coconut flour mixture, ensuring it is well coated on all sides. Set aside on a plate.
In a large skillet, heat the coconut oil over medium heat. The oil should be hot, but not smoking, to ensure a crisp exterior.
Carefully add the coated chicken livers to the skillet in a single layer, making sure not to overcrowd the pan. If necessary, fry in batches.
Fry the chicken livers for about 5-6 minutes on each side, or until they are golden brown and crispy on the outside and cooked through inside. Use a meat thermometer to ensure an internal temperature of 165°F.
Once cooked, transfer the livers to a plate lined with paper towels to drain any excess oil.
Serve the fried chicken livers hot, optionally garnished with fresh herbs or a squeeze of lemon juice.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 1801 mg | 600% | |
| Sodium | 7432 mg | 323% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 20.7 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 296 mg | 23% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 1810 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.
