I have always loved this pan fried chicken liver and onions recipe, even though I was fussy about what I ate as a child. There was something about the unique and almost sweet taste of this dish. Combine that with the soft texture of the liver, I very much looked forward to dinner every time I knew my mom or my grandma was cooking it.
If you are a frequent reader of my blog, you will know that in Romania we eat everything from the animals we slaughter. We don’t throw away the offal. Instead, we create delicious dishes, from appetisers to soups, and main courses to snacks. One of my all favourite Romanian soups is made using tripe and it’s delicious. But we will talk about that in a different recipe. In this article I want to show you how to make a Romanian classic dish, the pan fried liver with onions.
Fried chicken livers are a delicious and underrated appetizer that can be prepared easily at home. When done right, fried chicken livers have a crispy, crunchy exterior coating with a soft, tender interior. Follow these simple steps to fry chicken livers to crispy, golden brown perfection.
Ingredients
- 1 pound chicken livers, rinsed and patted dry
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Prepare the Chicken Livers
- Rinse the chicken livers under cool running water and drain well in a colander. This removes any blood or impurities.
- Pat the livers completely dry with paper towels. Any moisture will make the coating soggy.
- Trim off any fat or connective tissues. Discard any greenish colored parts.
- Separate larger lobes, but keep the pieces as big as possible for even frying.
Marinate in Buttermilk
- Pour the chicken livers into a bowl and cover with the buttermilk.
- Let them soak for 10-15 minutes. This tenderizes the livers and helps the coating stick.
Mix the Coating
- In a shallow bowl, mix together the flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
Bread the Livers
- One at a time, remove the livers from the buttermilk and dredge them in the flour mixture, turning to coat evenly.
- Shake off any excess coating and place the breaded livers on a parchment lined baking sheet.
Let Sit Before Frying
- Let the breaded livers sit for 10-15 minutes before frying. This helps the coating adhere to the livers better.
Fry the Livers
- Heat 1 inch of vegetable oil in a heavy skillet to 350°F. Use a deep fry thermometer.
- Fry the livers in batches, without crowding, for 2-3 minutes per side until golden brown.
- Drain on a paper towel lined plate. Season immediately with salt.
Serving Suggestions
Fried chicken livers are delicious on their own but you can also try
- Serving with hot sauce, ranch dressing, or honey mustard for dipping.
- Topping a salad with crispy fried chicken livers.
- Adding fried onions for chicken livers and onions.
- Placing on toast points or biscuits for chicken liver sliders.
- Mixing into pasta, rice, or grits.
How to Make the Chicken Liver and Onions Recipe
Making this recipe of chicken liver and onions is very easy. This is why it makes a dish for a quick dinner on a weeknight. It takes less than half an hour to cook this recipe.
The first step in making this dish is cleaning the liver. Mine was surprisingly fatty, so I cut all of the fat out. None of the pieces had the gallbladder, so I didn’t need to remove any extra bits. Make sure you wash the liver very well before using it, and put it in a colander to dry well.
Next, chop the onions and sautéed them for a few minutes in a pan with a lid, until they become translucent. Then, add the liver which you have previously cut in half or bite size pieces, the garlic, and the paprika. It’s important not to overcook the liver, as it will become hard. 7-8 minutes are enough for it to cook, on a medium-low fire, in the pan with the lid. Don’t add salt until the very end, as it will harden the liver, making it very hard and unpleasant to eat. You want a creamy and delicate consistency, not a shoe sole leather texture.
Take off the lid to finish the dish. If there is any extra liquid, let it dry out for another minute or so. If you are using any brandy, add it now, and burn the alcohol for another couple of minutes. Then, turn the heat off, take the pan off the hob, and add salt and pepper to taste.
Serve the chicken liver and onions hot, on a bed of mashed potatoes. To finish, add chopped parsley, sprinkled on top.
How to store the leftovers of this Romanian chicken liver and onions recipe?
You can store the leftovers in an airtight container with a lid, in the fridge.
OLD SCHOOL FRIED CHICKEN LIVERS/MONDAY MOTIVATIONAL MENU IDEAS SEGMENT
FAQ
Do you wash chicken livers before you fry them?
Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration.
Why do we soak chicken livers in milk?
Chicken livers are sometimes soaked in buttermilk for adding a more complex flavor.
How do I prepare liver for frying?
Season the slices of liver with salt and pepper and then dust with flour. In another large frying pan add the oil and cook the slices of liver over a high heat for about 30 seconds on each side, it should be browned on the outside and pink and juicy in the middle.