My son and his mates all do bodybuilding and I found that chicken livers are an ideal inexpensive way of providing him with a good source of protein, vitamins and minerals. Chicken liver are also versatile as there are my different ways to prepare them.
The original recipe below is from AllRecipess
I will be doing modifications to this and post the results along with the nutritional values over the weekend.
Recipe by Cindy Capps Lepp | Updated on May 19, 2022
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
1 pound chicken livers
½ cup milk
1 cup all-purpose flour 1 tablespoon garlic powder salt and pepper to taste
1 quart vegetable oil for frying
Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.
Whisk egg and milk together in a shallow dish until blended.
Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.
Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% a er cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per serving: 470 calories; total fat 29g ; saturated fat 5g ; cholesterol 459mg ; sodium 87mg ; total carbohydrate 28g ; dietary fiber 1g ; total sugars 2g ; protein 24g ; vitamin c 21mg ; calcium 57mg ; iron 10mg ; potassium 310mg
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