Fried Chicken Liver Recipe
This Fried Chicken Livers recipe is made by dredging the livers in flour, then quickly searing the outside to preserve the perfectly tender inside. The fried onions add a nice sweetness to balance out the flavor of the fried chicken liver.
Looking for more ways to enjoy liver? Try my country-style pate, liver mouse with balsamic onion, and this yummy Brussels sprouts and liver stir fry. They are fantastic.
The Best Chicken Liver Recipe
Growing up, enjoying a chicken liver recipe was very normal. Imagine my surprise when I learned that many people in the U.S. do not eat liver! I am convinced that if I could convince everyone to sample this chicken liver recipe, I would change everyone’s mind.
There are so many ways to enjoy liver, but this has to be my favorite one. Both the texture and the flavor is on point in this chicken liver recipe—you will hardly know what you are eating! In fact, this recipe has served as a “gateway” to organ meat for many friends and neighbors who have tried it out.
Pro Tips for frying Chicken Liver
If you haven’t made chicken liver before, you may not know where to begin or how to cook it properly. While this chicken liver recipe is super simple, there are a couple of tips and tricks you need to know to get the best possible result and I’m here to tell you all about it.
- Soak the liver: soaking the chicken liver in milk gets rid of the metallic taste that sometimes people dislike. If you have no milk, soaking in water will work also, but not as well. You might want to do this if you’re sensitive to the taste. Personally, I don’t soak the chicken liver at all.
- Season ONLY after frying: Seasoning before cooking will draw out the moisture and leave the liver tasting rubbery and dry. That’s why to preserve the perfect texture you must do it only after cooking.
- Do not overcook: overcooking the liver will cause it to become chalky instead of soft and tender. Take care to just quickly sear the outside, without overcooking the inside.
- Cook in batches: do not overcrowd the pan or the chicken livers will steam instead of sear, which will not be as delicious.
- Use the oil from onions: start by browning the onion first, then use that oil to fry the livers. This will impart each bite of the liver with extra flavor.
How to Cook Chicken Livers:
- Soak the livers, then drain.
- Caramelize the onions in a skillet with oil. Remove onion to a bowl and season with salt and pepper. Then remove the oil to another container.
- Split the two lobes of the chicken liver into two halves if they’re attached, then dredge in flour.
- Heat a non-stick skillet with some of the oil from frying the onion and sear the chicken livers in batches over medium heat. Do not overcook or the liver will taste chalky. You can use a splatter guard to prevent the oil from splattering.
- Remove to a wire rack and allow the excess oil to drip off. Season with salt and pepper right away.
- To serve: layer the liver on the bottom of a serving platter, top with caramelized onions, then chopped parsley, then season the onions by sprinkling on some salt, if needed.
What to serve this Chicken Liver Recipe with?
In my family, the only way we eat it is with mashed potatoes and pickles.
But, if you wanted you can add some green beans or corn on the cob, those are good choices as well.
If you would like it as an appetizer, you can serve it atop a toasted sliced baguette.
Try These Other Amazing Chicken Recipes:
- Baked Lemon Chicken Recipe
- Cheesy Bacon Wrapped Chicken
- Chicken, Mushroom and Potato Casserole
- Chicken Meatballs (Kotleti)
Fried Chicken Liver & Onion Rings
This Fried Chicken Livers recipe is made by dredging the livers in flour, then quickly searing the outside to preserve the perfectly tender inside. The fried onions add a nice sweetness to balance out the flavor of the fried chicken liver.
Ingredients
- 1 lb chicken liver
- 1 cup all purpose flour
- 1 large onion
- 1/2 cup neutral oil (I use light olive oil)
Instructions
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Soak & Rinse the livers: Rinse 1 lb of chicken livers under running water, then, soak in milk for up to a couple of hours to help remove the metalicky taste (optional). Next, place in a colander and rinse under running water again to rinse from the milk. Cut the two lobes of the livers in half.
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Fry the onions: Meanwhile, peel and cut the onion into 1/4" half rings. Add 1/2 cup of oil to a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color. Then, remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set aside both.
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Dredge livers: Add 1 cup of all-purpose flour to a deep bowl, then dredge the liver in flour shaking off excess.
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Fry the livers: add 3-4 tbsp of oil we set aside earlier to a large skillet and preheat over medium heat. Now, add the dredged in flour chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side.
Tip: You can use a splatter guard to prevent the oil from splattering everywhere or cover with lid only partially. Do not cover with a lid completely, or the outside will not get crispy.
Tip: As you cook in batches, it might be useful to use a paper towel to clean the skillet between each batch, otherwise the little leftover pieces burn in the next batch.
Do not overcook the liver or it will taste chalky. The livers should be velvety smooth on the inside with slightly pink centers.
Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.
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Serve on top of a piece of bread, placing the onions on top of the liver, or with mashed potatoes.
Recipe Notes
Notes Serve as an appetizer on top of a fresh sliced baguette or with a side of mashed potatoes for an entree.
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If preparing this for someone who is kosher – make sure to NOT use milk.
Dairy and Milk are never mixed in the same dish or recipe.
No milk, no butter – if making a meat dish – and invited guest might be kosher.
Simple ingredients and recipe’s I like to use. Thank you very much.
My family loved this recipe of chicken liver. Very tasty! Thank you
Thank you for sharing your feedback Leilani!
5 STARS
Have you ever sautéed them in a red wine are used Lambrusco or sangria? Yummy
I haven’t tried that, but it sounds delicious!
I’ll try your paté next. Made your Olivier Salad too — delicious!
These were so good! I never would have expected that frying the livers in the onions’ oil would make such a difference, but it did! I want to make these again soon, but the quality of the chicken livers is pretty poor at my local grocery store. I’m determined to find better (organic?) chicken liver. Thanks for a great recipe.
First time I did this by mistake I also couldn’t believe the difference. I’m glad you enjoyed them as well! By the way, this type of preparing liver works for pork liver as well, just make sure to slice it thinly.
I love chickenliver. In The Netherlands we eat it with bacon. So yummie!
I was going to say that too …. and you can have it with beefsteak also… a la “Loetje” so yummy
Looks delish!! Going to buy some livers today. LOVE your awesome recipes .
Fantastic!
Spasiba Marina! Thank you so much for this incredible recipe. We love chicken liver a lot and I cook it in few diffrent ways but never like this. Definetly I will try your recipe. Thank you again!
🙂 Nina
Hi Nina,
Thanks for stopping by and leaving such a wonderful comment 🙂 It really means a lot to hear a feedback like that 😀 If you ever want to know what something is, don’t hesitate to ask and I’ll answer right away 🙂 I try to interpret all of my recipes the best I can, but the lack of time just gets the best of me I guess))
Hello Marina!
I like your blog new face; I like your prezentations A LOT even if I don’t know what it is! The pictures are AWSOME!!!
CONGRATULATIONS!
Nina