Even though I was picky as a kid, I’ve always loved this recipe for pan-fried chicken liver and onions. 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 tasty and underrated appetizer that you can make quickly and easily at home. When fried chicken livers are done right, the outside is crunchy and crispy, and the inside is soft and tender. These easy steps will help you fry chicken livers until they are golden brown and crispy.
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. Before you use the liver, make sure you wash it very well and let it dry well in a colander.
Next, chop the onions and cook them in a pan with a lid for a few minutes, until they turn clear. After that, add the garlic, paprika, and liver that has been cut in half or into small pieces. 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 the salt until the very end. It will make the liver tough and unpleasant to eat. You want a creamy and delicate consistency, not a shoe sole leather texture.
To finish the dish, take the lid away, should there be any extra liquid, allow it to evaporate 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?
Clean the livers with cold water and dry them with paper towels. Then, cut them up and remove any sinew, fat, or green spots that you can see.
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. Put the liver slices in a different large frying pan with oil. Cook them over high heat for 30 seconds on each side. The liver should be browned on the outside and pink and juicy in the middle.