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Southern Fried Chicken Livers (Paleo)

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Iron- and B-vitamin-rich chicken livers are transformed into a crunchy snack, thanks to a paleo-friendly, deep-fried crust. This technique, borrowed from Southern cooking traditions, produces a wonderfully crisp exterior with a creamy, tender texture inside these savory bites.


  • 1 Pkg Bell &Evans chicken livers
  • 1 Cup Paleo flour
  • 1 Cup Tapioca flour
  • ¼ Cup Arrowroot starch
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Onion powder
  • 1 tsp Paprika
  • 1/4 Cup Unsweetened coconut milk
  • 1 tsp Apple cider vinegar
  • 1 Egg, beaten
  • 1 Cup Cooking oil, or more if needed to fill skillet to 1 inch depth


  1. In a medium shallow bowl, combine the flours, arrowroot and seasonings. Set aside.
  2. In a separate bowl, combine coconut milk and vinegar. Add beaten egg and whisk together.
  3. Add the chicken livers to a colander and rinse. Drain well.
  4. Heat oil in a skillet over medium heat.
  5. Meanwhile, dredge chicken livers in the flour mixture, then coat in the egg mixture, and a second dredge in the dry mixture. Place coated livers on a parchment-lined platter to prepare for frying.
  6. When the cooking oil is hot, add the chicken livers in batches of 4 to 5 at a time. Do not overcrowd the pan.
  7. Cook 3-4 minutes per side, until firm, golden brown and crispy.
  8. Drain cooked livers on a paper-towel-lined plate or a sheet pan lined with a cooling rack.
  9. Allow to rest 10 minutes. Serve with your favorite dipping sauce or gravy.

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