Bought chicken hearts and not sure how to prepare them? My fried chicken hearts with onions and simple seasonings—it's the easiest and most delicious way to enjoy them!
If you have never tried chicken hearts, they taste similar to the dark meat of the chicken, but with stronger flavor and chewier texture. Cooked chicken hearts have firm, slightly chewy but tender at the same time texture.
Growing up, chicken hearts and other organ meats were such a delicacy. When my grandma butchered a few chicken at a time, she would fry for us organ meats with some onions right away. It was such a special treat for us, kids. We would eat it with bread, and fresh garden tomatoes sprinkled with salt.
So when I finally found chicken hearts at the US grocery store, I got so so excited to make them the same way she did it for us. Another bonus - they are very inexpensive, even organic ones.
I love chicken livers, chicken hearts and chicken gizzards, as I grew up eating them.
For those who have not tried organ meats, chicken hearts are the best one to start. Chicken livers have much stronger, more distinct iron-rich flavor.
And if you are curious to try chicken livers as well, I have quite a few of my favorite recipes for your to try - pan-fried chicken livers and onions, chicken liver pate, chicken liver stew, or chicken liver curry.
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Ingredients needed
- Chicken hearts: I found them at our local whole foods, in the frozen meats section. You can also ask your local butcher store.
- Onions: You can skip carrots, but I love how they add a slightly sweet taste.
- Oil: Olive oil, vegetable oil or ghee butter works.
- Seasonings: Salt and black pepper.
- Fresh herbs (optional): I love sprinkling some fresh dill or parsley for serving.
Step-by-step recipe instructions
As always, you can simply skip to the printable recipe card if you are not looking for visuals of the recipe.
Step 1: Clean and slice the chicken hearts. Rinse whole chicken hearts under cold water. Pat them dry with paper towels. Slice each chicken heart lengthwise.
Step 2. In a large skillet, heat oil over medium heat. Add diced onions and cook them until golden brown, stirring occasionally.
Step 3. Add chicken hearts, salt and seasonings. Fry them for about 7-10 minutes over medium-high heat, stirring them every minute until golden brown and internal temperature reaches 165°F.
Step 4. Taste and add more salt and pepper as needed. Sprinkle with fresh chopped parsley or dill for serving.
Nataliia's recipe tips
- Halved chicken hearts cook more evenly and faster.
- Do not overcook chicken hearts, as they will become rubbery.
- Make it a complete meal by serving fried chicken hearts with mashed potatoes, roasted veggies or a salad.
Tasty recipe variation
If you want the chicken hearts to be saucy so you can serve them over rice, potatoes, or pasta, add about ½ cup of sour cream at the very end of the cooking process.
Serving ideas
You can serve chicken hearts just like you would chicken or other meats. They make a great appetizer, or you can even use them in chicken salad.
As an Eastern European, I love them as a side dish with mashed potatoes and a fresh salad. For a quick meal, I enjoy chicken hearts with rye bread and a pickle— better than any pre-packaged lunch meat there!
For a more American twist, try drizzling them with hot sauce and serving them with French fries.
How to store and reheat cooked chicken hearts
- Refrigeration: Transfer cooled down chicken heats to an airtight container. Store them in the fridge for up to 2-3 days.
- Freezing: If you do not plan to eat them within 2-3 days, you can freeze them for up to 2 month.
- Reheating: I like to reheat them in a pan with a little bit of oil or butter. You can also reheat them in a microwave, placed in a bowl covered with a damp paper towel. Heat in 30-second intervals until warmed up enough.
Frequently asked questions
Yes, cooked chicken hearts have a slightly chewy texture since heart is a muscle, but they still remaining tender if not overcooked.
If your chicken hearts come pre-packaged from the grocery store and appear clean with no excess liquid or residue, rinsing is unnecessary. However, if they have any red liquid or residue, you can rinse them under cold water. If you do rinse them, be sure to sanitize any surfaces they come into contact with to prevent cross-contamination.
Chicken hearts are fully cooked when they reach internal temperature of 165° F (74°C). Cooked chicken hearts should be light brown or grayish inside, but not pink or red.
Similar to any other frozen meat, thaw frozen chicken hearts at the bottom shelve of your fridge. I usually do it overnight. Once fully thawed, cook them within 1-2 days.
📖 Recipe
The Best Chicken Hearts Recipe
Equipment
- 1 cutting board
- 1 large frying pan
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 1.5 pounds chicken hearts, halved lengthwise
- ½ teaspoons salt add to taste
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon olive oil. Add ½ medium yellow onion, diced. Cook the onions over medium heat, stirring often until golden brown.
- Add 1.5 pounds chicken hearts, halved lengthwise , along with ½ teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Cook the chicken hearts and onions over medium heat, stirring occasionally, for 7-10 minutes or until the internal temperature reaches 165°F and the hearts are no longer pink inside.
- Garnish with 1 tablespoon chopped fresh parsley and serve.
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