Crispy
Listen, I wasn’t always a fan of chicken livers. When I was a kid, I watched my dad eat them like they were candy, while I sat there thinking, Absolutely not. No, thank you. But then something happened—I got older, my taste buds wised up, and one day, I gave them a shot. And wow.
Fast forward to now, and I’m that person trying to convince people, “No really, you just haven’t had them cooked the right way!” (I know, I sound just like my dad.) But here’s the thing—when done right, they’re crispy, rich, and totally addictive.
I also remember the first time I tried frying them myself. I had this romantic idea of making them like my grandma did, in a big skillet with sizzling oil. What I didn’t anticipate was the popping oil attacking me from all angles. I practically had to shield myself with a pan lid just to survive the experience.
So, when I figured out how to make Crispy
Why You’ll Love This Crispy Air Fryer Chicken Livers Recipe?
- Crispy Without the Mess – No deep-frying = no oil splattering all over your kitchen.
- Fast & Foolproof – Under 15 minutes, and they come out perfect every time.
- Keto & Gluten-Free Friendly – Just swap the flour, and boom, you’ve got options.
- Actually Enjoyable for Liver Skeptics – If anyone’s going to convert you, it’s these.
Ingredient Notes:
You know how some recipes just list the ingredients and expect you to figure out the rest? Not here. Let’s talk about why each ingredient pulls its weight:
- Chicken Livers – You want them fresh. Look for ones that are deep reddish-brown and have a clean, fresh smell (trust me, you’ll know if they’re bad).
- Almond Flour – Keeps them gluten-free and adds a light nuttiness. Not worried about gluten? Use regular flour.
- Garlic Powder – Because let’s be honest, what isn’t better with garlic?
- Smoked Paprika – Adds a subtle smoky depth that makes these downright addictive.
- Salt & Black Pepper – Basic, but essential. Don’t skimp.
- Egg – Helps the coating stick. Also, ever tried frying livers without an egg wash? Disaster.
- Cooking Oil Spray – Just a quick spritz ensures that golden, crispy finish.
Pro Tip:
If you really want the crispiest coating, double-dip your livers. Egg, flour, back into the egg, then flour again. It’s a little extra work, but totally worth it.
How To Make Crispy Air Fryer Chicken Livers?
Alright, let’s get into it.
Step 1: Prep Your Livers
First things first—rinse the livers under cold water and pat them completely dry. If they’re too wet, your coating won’t stick, and you’ll end up with sad, soggy livers. Also, take a minute to trim off any weird bits or connective tissue. You don’t have to, but trust me, it makes a difference.
Step 2: Coat & Season
Crack an egg into a bowl and whisk it up like you’re about to make the fluffiest scrambled eggs ever. In another bowl, mix the almond flour, garlic powder, smoked paprika, salt, and black pepper.
Now, the fun part:
- Dip each liver into the egg.
- Coat it in the flour mixture.
- Shake off the excess (nobody likes a clumpy coating).
Step 3: Air Fry to Crispy Perfection
Preheat your
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Spray the basket lightly with oil and arrange the livers in a single layer (no overlapping—they need space to crisp up). Give them a quick spritz of oil on top, then air fry for 12 minutes, flipping them halfway through.
They should be golden, crispy, and absolutely irresistible.
Step 4: Eat & Enjoy!
Let them cool for a minute (I know, it’s hard), then dig in. Pair them with hot sauce, ranch, or a squeeze of lemon—or all three. No judgment.
Storage Options:
- Fridge: Store in an airtight container for up to 2 days (but honestly, they’re best fresh).
- Reheating: Air fry at 350°F (175°C) for 3-4 minutes. Microwave? Don’t even think about it.
- Freezing: Not recommended. The texture gets… weird.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Spicy Kick – Add cayenne or chili powder to the coating.
- Extra Crunch – Swap almond flour for crushed pork rinds.
- Different Meats – Not feeling livers? Try this method with chicken hearts or gizzards.
- Herb Lovers – Toss in some oregano or thyme for an earthy kick.
What to Serve with Crispy Air Fryer Chicken Livers?
These little crispy bites need good sides. Here’s what works best:
- Creamy Mashed Potatoes – Crispy + creamy? Yes, please.
- Coleslaw – A little crunch, a little tang, total perfection.
- Hot Sauce & Ranch – Because dipping sauces make everything better.
- Buttery Biscuits – Liver sandwiches. That’s all I’m saying.
Frequently Asked Questions:
Are air-fried chicken livers actually good?
YES. If you’ve only had them mushy, you need to try these.
Why are my livers soggy?
You either didn’t dry them enough, or you crowded them in the
Can I use regular flour instead of almond flour?
Absolutely! If you’re not going keto, all-purpose flour works just fine.
Whether you’re a die-hard liver fan or just liver-curious, these crispy
Give them a shot, and let me know what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Air Fryer Chicken Livers
Ingredients
- 1 lb chicken livers trimmed and cleaned
- ½ cup almond flour or all-purpose flour for non-keto
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 egg beaten
- Cooking oil spray
Instructions
Prepare the Chicken Livers
- Rinse the chicken livers under cold water and pat them dry thoroughly using paper towels. Any excess moisture can prevent the coating from adhering properly. Trim away any connective tissue or tough parts for a smoother texture.
Prepare the Coating
- In a shallow bowl, whisk the egg until fully blended. In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt, and black pepper, ensuring the seasonings are evenly distributed.
Coat the Chicken Livers
- Dip each chicken liver into the beaten egg, ensuring it is fully coated. Then, dredge it in the seasoned flour mixture, pressing lightly to help the coating adhere. Shake off any excess flour to avoid clumping.
Air Fry the Chicken Livers
- Preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with cooking oil spray to prevent sticking. Arrange the coated chicken livers in a single layer, ensuring they do not overlap. Lightly spray the tops with additional oil for enhanced crispiness.
- Cook for 12 minutes, flipping the livers halfway through the cooking process. They should develop a crispy, golden-brown exterior. If necessary, extend the cooking time by 1-2 minutes for additional crispiness.
Serve and Enjoy
- Allow the chicken livers to rest for a minute before serving. Pair them with hot sauce, ranch dressing, or a squeeze of lemon juice for an added burst of flavor. Serve immediately for the best texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
