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Old Tue, Feb-19-19, 10:06
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Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default Oven-Fried Chicken Livers

I love them. This is how I've been making them the past 10 years on low-carb: https://buttoni.wordpress.com/2018/...chicken-livers/

INGREDIENTS:

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 both 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 cals, 43g fat, .53g carbs, .03g fiber, 0.5 NET CARBS, 32.5 g protein
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