Oven-Fried Chicken Livers

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Oven-Fried Chicken Livers

Southern girl that I am, I get a hankering for fried chicken liver every once in awhile and today was my day.  This is not a food I’ve tried to low-carb before now.  Frankly, I didn’t think they would come out very good without the crispy traditional flour coating they are often made with. My grocery store has taken to carrying their chicken livers in a huge 1.25# cartons instead of the 1# carton they have stocked in the past.  My husband doesn’t like chicken liver, so I alone (or my puppies are most eager to) polish off any leftovers.  So it looks like I’m going to have 5-6 oz. leftover every time I bake my homemade dog treats with the livers.  Now I’ll have a convenient way to quell my fried chicken liver craving that crops up once in awhile.

Since this coating has worked well on everything I’ve tried it on to date, I thought I’d give it a go and these came out REAL good!!  Since I baked doggie treats yesterday, I decided to oven-fry the remainders today for my lunch.  They came out much crisper than I anticipated!   I won’t hesitate to “low-carb” chicken livers again!  These would be suitable for any phase of Atkins.  They are also suitable for Paleo-Primal, if you occasionally eat pork rinds (otherwise, coat with almond flour).    This coating is also good with a bit of grated Parmesan cheese added, but I did not do so today and it is not calculated in the stats below.  Be sure to note the incredible nutritional stats for this food!!  I’m going to try to fit chicken livers into my menus more often now, for sure!


5 oz. raw chicken livers

½ c. homemade mayo

4 oz. plain pork rinds, crushed fine

1/4 tsp. spice blend of your choice (I used my Cajun Seafood Spice blend)

DIRECTIONS:  Preheat oven to 425º.  Place chicken livers on paper toweling and pat them with more paper towels to get as much moisture off as you can. Cut the really large ones in half for more even cooking.  Pour mayo onto a paper plate.  Place crushed rinds and spices onto a second paper plate and stir well.  Dip livers into the mayo to coat boat sides, then drop into crushed rinds.  I curl the paper plate to facilitate rolling the rinds up over the tops of the livers.  Place coated livers onto a non-stick sided cookie sheet.   Pop into 425º oven for 10 minutes.  Turn gently with tongs and cook an additional 10 minutes.  They should be done in 20 minutes and browned nicely on both sides.  Enjoy quickly so they will still be crispy!  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

526 calories

43 g  fat

.53 g  carbs, .03 g  fiber, .5 NET CARBS

32.5 g  protein

488 mg sodium

27 comments on “Oven-Fried Chicken Livers

  1. my grandchildren love chicken livers. They do not get to eat them too often, but when they do they are baked, and at least it has lots of good iron in them. I use garlic powder, and a pinch of cloves to my bread crumbs. Sometimes a little orange zest to give them a different spice taste. Enjoy.

    • It’s unusual to see children eat liver. Good on you for getting yours to like it. Garlic sounds quite good for this coating. I’ll have to try the orange zest idea sometime.

  2. This was just the treat for brunch on a frigid Sunday. I added a nice dose of Dijon mustard to the (Hellman’s) mayo. Thanks for sharing!

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