Advertisement
Chicken Livers & Onions is the kind of old-fashioned Southern comfort that takes you straight back to Grandma’s stove — rich, savory livers pan-fried until tender, smothered with sweet caramelized onions and deep, soulful flavor. It’s humble, bold, and deeply comforting, the kind of meal that tells a story with every bite. If you grew up on it, you know — this dish feels like home.
Ingredients
1 lb chicken livers, cleaned and trimmed
1 cup milk (for soaking)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 large onion, sliced
3 tablespoons butter
2 tablespoons oil or bacon grease
Advertisement
Instructions
Place chicken livers in a bowl and cover with milk. Soak for 30 minutes, then drain and pat dry.
In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
Dredge the livers lightly in the seasoned flour, shaking off excess.
Heat butter and oil (or bacon grease) in a large skillet over medium heat.
Add sliced onions and cook until soft and golden. Remove and set aside.
In the same skillet, add the floured chicken livers in a single layer.
Cook 3–4 minutes per side, until browned on the outside and tender inside.
Return onions to the skillet and gently toss with the livers.
Serve hot with mashed potatoes, rice, or cornbread.
Advertisement
Leave a Comment