Fried chicken livers with onions is a high-protein and healthy dish. Ready in under 30 minutes, this classic recipe is also quick and easy to prepare using only simple ingredients, making it a perfect option for busy weekdays.
And if you are looking for something more festive to serve on a holiday, try our delicious pate made with chicken livers and cranberries.
Fried chicken liver recipe
Growing up in Ukraine, I often ate chicken liver, beef liver, and other organ meats. It was a delicacy and superfood. I am used to the taste and the idea of eating organ meats, although I completely understand people who would not enjoy this type of food.
Organ meat is very nutritious and high in iron. My mom would always cook it for me at least once a week as I use to have low iron levels.
If you never had chicken livers and would like to try some, this is the recipe I always recommend. Besides being very easy to prepare, the creamy texture of cooked chicken livers pairs perfectly with sweet and savory caramelized onions, creating a flavorful and satisfying meal.
Light flour coating will make the livers crispy on the outside. You can skip the flour, but I think it makes the livers more appetizing, especially if you are not used to this kind of food.
Chicken liver has a milder taste compared to beef or veal liver, so I never soak it. But if you prefer, you can soak the livers in cold milk or water for an hour in the fridge to get rid of some of the metallic taste.
Chicken livers will keep you full and satisfied more than any other type of meat. 3 ounces of chicken livers contain around 6 mg of iron and up to 15 micrograms of Vitamin B12. It is one of the best sources of Vitamin A, and it is a great source of folate.
Healthline article recommends consuming chicken or beef liver only once per week due to the liver being high in Vitamin A and Cooper,
The adult serving is about 3 ounces, young kids should consume only 1 teaspoon of cooked liver no more than 1 times per week.
Please, check the recipe card at the end of this post for the ingredients' quantities.
Chicken liver: try to find organic chicken livers, as they are the best quality. I buy them at our local Whole Foods store.
Yellow Onion: I used a large onion. It is the best type for caramelizing. But you can also use any other type you have.
Flour: I used all-purpose flour to create a light coating. The flour will help to brown the livers better and create an appetizing crispy exterior.
Oil: you can use extra virgin olive oil or avocado oil.
Butter: it is optional, but using both olive oil and butter will add a rich flavor to the dish.
Seasonings: I used salt and black pepper. You can also add garlic powder, onion powder, or any other dried herbs.
Fresh dill: chopped fresh dill for serving. It adds freshness and bright flavor to the dish.
How to make chicken livers and onions
Peel the onion and cut it in half. Slice each half thinly. Separate them into single half rings.
Heat one tablespoon of olive oil in a large frying pan. Add the onions and sprinkle them with salt. Sauté onions over medium heat, stirring frequently for about 10-15 minutes, until they are golden brown.
While you cook the onions, rinse the chicken livers in cold water to get rid of any blood. Some prefer soaking them in water or whole milk, but I rarely do it as the chicken livers have a mild flavor.
Pat them dry with some paper towels. Cut the livers in half or smaller pieces and trim off any visible fat and connective tissue.
Season the livers with salt and black pepper. You can also use garlic powder, onion powder, and paprika.
In a shallow dish add ½ cup of flour. Add chicken livers and dredge them into flour.
Once the onions are caramelized, remove them from the skillet and keep them in a warm place in a separate place covered with some foil. Add the remaining oil and butter to the same skillet and turn the heat on low until you place the livers, as they might burst and explode if added to the very hot pan.
Carefully place the dredged livers onto the frying pan. Turn the heat back on medium and cook them for about 3-4 minutes. Flip the browned livers and cook for another 3-4 minutes uncovered. Now, cover the pan with a lid and continue cooking them on low heat for another 4-5 minutes or until the internal temperature reaches 165°F.
Turn off the stove and add back the caramelized onions. Garnish the dish with chopped dill and enjoy. Refrigerate any leftovers right away.
You can also serve them with lemon wedges.
- Trim off any extra fat or connecting tissue.
- Do not overcook the livers, take them off the heat as soon as the internal temperature reaches 165°F.
- Perfectly cooked chicken livers should be creamy inside and may remain slightly pink.
- Enjoy chicken livers in moderation, 1 time per week.
- You do not have to soak them, but soaking them in milk or water may reduce the metallic taste and bitterness.
- Always wash your hands after handling raw meat.
- Sanitize and wash the sink, counters, cutting board, and knives properly.
- Cook the livers until the internal temperature reaches 165°F.
- Raw chicken livers are safe to store in the fridge for 1-2 days and about 3-4 months in the freezer.
How to store cooked chicken livers
FDA recommends storing cooked poultry dishes in the fridge for about 3-4 days.
It is important to transfer any chicken liver leftovers into the airtight container and place the container in the fridge right away.
Cooked liver should not stay at room temperature for longer than 1 hour. Discard if it has been sitting out for over one hour.
Frequently asked questions
If you are not used to the chicken livers' bold taste, you can soak them in milk or water for a couple of hours. Make sure to keep them in the fridge at all times. Soaking will reduce some metallic taste.
The safest way is to use the instant thermometer. The internal temperature should reach at least 165°F. Fully cooked chicken livers may remain slightly pink inside.
Yes, you can freeze cooked chicken livers for up to 3 months.
Fried Chicken Livers With Onions
- 1 large bowl
- measuring spoons
- 1 large skillet with a lid
- meat thermometer
- 1 pound chicken livers
- 1 large yellow onion
- 2 Tablespoons olive oil, divided
- 1 Tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- Peel the onion. Cut in in half and slice into half rings. Separate them with your hands.
- In a skillet, add 1 Tablespoon of olive oil and heat it over medium heat. Add the onions and sprinkle them with salt. Cook onions over medium heat stirring them frequently for about 10-15 minutes until golden brown and caramelized. Remove the onions from the skillet and place them in a warm place.
- While the onions are cooking, rinse the chicken livers well in a cold water. Pat them dry with paper towels . Trim any fat any unwanted grey or white parts. Cut livers in half.
- Sprinkle the livers with salt and black pepper. In a shallow dish add flour. Coat each chicken liver in flour, shaking off the access.
- In the same skillet, add the remaining 1 Tablespoon of olive oil and 1 Tablespoon of butter. Turn the heat on low, as the chicken livers might start bursting if the pan is too hot. One by one, carefully place chicken livers onto a skillet. Now, turn the heat medium and cook the livers on each side for about 3-4 minutes. Once browned, cover with a lid and cook for another 4 minutes on low heat or until the internal temperature reaches 165°F.
- Add back the caramelized onions and garnish the dish with some chopped dill. Enjoy!
- If you are not used to the taste of organ meat, soak livers in cold milk or water for 1-2 hours in the fridge.
- Cut livers into smaller pieces before cooking.
- You can make it low carb by skipping the flour coating.
- Avoid overcooking the livers, as they will become rubbish.
- They might remain pink inside if the internal temperature reached 165°F.
- All nutrition facts are only estimate and should be used for information purposes only.