Recipes

Pan-Fried Chicken Liver and Onions

A quick milk soak tames the flavor, and a hot pan keeps the livers tender instead of chalky.

Prep

15 min, plus a 30 min soak

Cook

15 min

Serves

3

Ingredients

• 1 lb chicken livers, trimmed of connective tissue
• 1 cup milk, for soaking
• 1/3 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 3 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• Fresh parsley, chopped, for serving

Instructions

1. 01Soak the livers in the milk for at least 30 minutes (or up to a few hours in the fridge) — this mellows the mineral flavor. Drain and pat very dry.
2. 02Whisk the flour, garlic powder, paprika, salt, and pepper in a shallow bowl. Dredge the livers lightly, shaking off excess flour.
3. 03Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt, and cook, stirring occasionally, for 10-12 minutes until soft and golden. Transfer to a bowl.
4. 04Wipe the skillet, add the remaining oil, and heat over medium-high until shimmering.
5. 05Add the livers in a single layer without crowding the pan (cook in two batches if needed). Sear for 2 minutes per side — they should still be a little pink in the center.
6. 06In the last 30 seconds, add the minced garlic and toss briefly until fragrant.
7. 07Return the onions to the pan, toss everything together, and season to taste. Scatter with parsley and serve hot.

Tips

• Overcooked liver turns dry and grainy — pull it from the heat while the center is still faintly pink; it will finish cooking as it rests.
• Don't crowd the pan: too many livers at once drops the temperature and makes them steam instead of sear.