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Easy Chicken Livers
Learn how to cook chicken livers with onions (or without) in about 30 minutes! Our easy recipe guarantees delicious results every time. Perfect for a quick dinner or an impressive appetizer.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 305 kcal
Course:
Main Course
Cuisine:
German , American
Ingredients
Onions (Note 3):
- 2 large onions
- 2 tablespoons vegetable oil
- a pinch of salt
- 1 tablespoon balsamic vinegar
Chicken livers:
- 1 lb chicken livers 450 g, Note 4
- 2 tablespoons all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- a pinch of cayenne pepper or red pepper flakes
- 2 tablespoons vegetable oil
- flaky salt and parsley for garnish, optional
Instructions
Cook the onions:
- Slice onions: Peel, halve, and slice the onion halves.2 large onions
- Sauté onions: Heat the oil in the pan and add the onions and a pinch of salt. Cook them for about 20 minutes, stirring regularly, until soft, golden brown, and slightly caramelized. Add a splash of water a few times during cooking to avoid the onions sticking too much to the pan.2 tablespoons vegetable oil + a pinch of salt
- Add balsamic vinegar and adjust the taste. Remove them from the pan and keep them warm while you cook the livers.1 tablespoon balsamic vinegar
Cup of Yum
Chicken livers:
- Prepare livers: Pat the livers dry thoroughly with paper towels.1 lb chicken livers / 450 g
- Season livers: Mix flour and spices in the bowl. Turn the livers into the mixture to coat them all over; shake gently to remove the excess flour.2 tablespoons all-purpose flour + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + a pinch of cayenne pepper
- Fry chicken livers: Heat the oil in the empty pan. Cook the livers for 5-6, often turning them until they are brown and crispy on the outside and slightly pink on the inside (Note 5). Don’t overcook them!2 tablespoons vegetable oil
- Serve them sprinkled with flaky salt and chopped parsley if desired.
Notes
- Pan: A nonstick pan is the best choice due to the delicate nature of the chicken livers. If using a cast-iron or steel pan, you should use more oil to cook the livers.
- You can use the same pan to cook the onions and then the livers. Remove the onions once cooked, and keep them warm while you fry the liver.
- Onions: Making the caramelized onions is optional. You can just cook the livers and serve them with other sides or use them to make other dishes like pâté or chopped liver.
- Chicken livers: Fresh or frozen. If they are frozen, thaw them completely. The best way to do this is overnight in the fridge.
- Doneness test: Cut into one of them to check if they are cooked through; it should be firm but still slightly pink in the center. Pink but NOT bloody. Avoid overcooking, as they will continue to cook slightly after being removed from the heat. To feel safe, check the internal temperature with an instant-read thermometer (the Amazon affiliate link opens in a new tab); it should reach 165°F/ 74°F before serving.
Nutrition Information
Serving
1portion from 4
Calories
305kcal
(15%)
Carbohydrates
12g
(4%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
391mg
(130%)
Sodium
674mg
(28%)
Potassium
382mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
12565IU
(251%)
Vitamin C
26mg
(29%)
Calcium
29mg
(3%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 391mg | 130% |
| Sodium | 674mg | 28% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 12565IU | 251% |
| Vitamin C | 26mg | 29% |
| Calcium | 29mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.