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This classic protein-rich dish is full of flavor and nutrients. My recipe will convince you that chicken livers and onions can taste delicious. Follow my simple step by step instrutcions and tips for the best flavor.
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I know that some people turn their noses up at chicken liver, but trust me, you need to try this recipe! The meat is tender, creamy and so delicious!
This protein-rich dinner is also quick and easy to make, ready to serve in less than half an hour. Chicken liver and onions are super delicious and rich in flavor and make for a great hearty main course served with your favorite sides.
If you’ve never tried them before, I’d love to hear what you think after you try them!
Why You Will Love This Chicken Liver Recipe
- Healthy: high in protein, vitamin A, B, iron and copper, chicken livers are a really nutritious piece of meat. They are also low carb.
- Quick to cook: This recipe for chicken livers with onions is a great weeknight meal that’s ready to serve in less than 30 minutes. The livers themselves only need 5 minutes in a pan on the stovetop.
- Simple ingredients: Because the pan fried livers are so bold in flavor, you don’t need a long list of ingredients to make a delicious meal.
Ingredients for Liver and Onions
- Chicken livers: Use the most organic, free-range, antibiotic, hormone-free chicken livers. Most stores will carry chicken livers. I like to get mine from my local butchers.
- Onion: I like to use yellow onion for the best flavor, but red or white will work well.
- Oil: For cooking. Any high heat oil will work well, like coconut oil or olive oil.
- Salt and pepper
- Fresh herbs: I like to garnish this dish with fresh parsley
How To Cook Chicken Livers and Onions
- Soak the livers in cold water or milk in a large bowl for a couple of hours to reduce the metallic taste of the liver. Drain and pat dry with a paper towel.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the thinly sliced onions and saute them for a few minutes until caramelized, stir occasionally. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the frying pan and put on a serving platter or individual plates.
- In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
TIPS FROM NELI’S KITCHEN
Expert Tips for The Best Chicken Liver and Onions Recipe
- The key to the best liver and onions recipe is not to overcook the livers– cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
- If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
- Don’t overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
- Use the most organic, free-range, antibiotic, hormone-free chicken livers.
- Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.
Serving Suggestions
Southern fried chicken liver and onions are great to serve with potato, rice, and vegetable sides for a hearty and healthy dinner. You can also serve them as an appetizer. Try them with:
- Creamy Mashed Potatoes
- Baked Sweet Potatoes
- Sweet Potato Slices
- Green Beans with Bacon
- Mushroom Rice
- Roasted Cauliflower
Recipe FAQs
Fried chicken livers do have a strong flavor and for some people, this can be quite off-putting, they can also taste a little metallic, bitter, rubbery, or dry. When cooked perfectly, chicken livers are tender, creamy smooth in texture, and very meaty, and the combination with the caramelized onions is so delicious.
Be sure to trim your livers of any fat and sinew. To combat the strong taste, soak your livers in water or milk for up to three hours before cooking them. Pat dry them before continuing with the recipe. This will help dilute the flavor and make them less tough in texture.
Cook chicken livers in a skillet with oil for about 2 minutes per side. Don’t crowd the pan, cook them in batches if necessary.
Organ meats like chicken livers are very nutritious, and high in iron and folate.
More Chicken Recipes
If you liked this old fashioned liver and onions recipe, I am sure you will also love these chicken recipes:
If you enjoyed this Chicken Livers recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Ingredients
- 1 lb chicken livers, soaked in water
- 1 medium onion, thinly sliced in slices
- 3 Tablespoon olive oil
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
Instructions
- Soak the livers in water or milk for a couple of hours to reduce the metallic taste of the liver.
- In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the thinly sliced onions. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
- In the same skillet, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
Video
Notes
- The key to the best liver and onions recipe is not to overcook the livers– cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
- If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
- Don’t overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
- Use the most organic, free-range, antibiotic, hormone-free chicken livers.
- Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.
Easy and delicious! Even my picky husband loved it. Especially liked the exta tips re cooking the livers. Made all the difference.
So glad you and your husband loved it! ๐
This recipe for Chicken Livers, is by far the BEST!! Easy, fast and soooooooo DELISH… YUMMERS! 1 out of 5 stars, I give it a 10!
Excellent recipe, I’ll make it again. My family really liked it, even my son who doesn’t like chicken livers.