Pan-Fried Chicken Liver is a tender & juicy, simple & classic recipe that is just perfect for your recipe notebook. This for real comfort food will pleasantly surprise you with its tastes and flavor.
Have you ever tasted chicken liver? Probably in pate?! Unfortunately, many people, especially in the USA, refuse even the idea of trying organ meat, so it is rarely consumed today.
Although chicken liver is not appreciated in the USA, it is a widely used ingredient in many well-loved Asian, Southern, and even European meals. Even it doesn’t look attractive, if cooked properly, it tastes mouth-watering.
I just adore homemade liver pate and this pan-fried liver. I grew up with these dishes. However, my daughter does not appreciate this product at all. The only form she accepts to taste some liver is the pate, otherwise, I have no chance to convince even touching it. And I am sure that there are enough people like her. The things are simple with the liver – either you like it, or you hate it.
So, this recipe of pan-fried chicken liver is for people who really like to eat liver. The recipe itself is not complicated and is quite easy to prepare. I make liver very simple, just fry it in a pan with a lot of onion and garlic. It smells so good and is super tasty. And how delicious is the sauce in the pan! Perfect for soaking pieces of fresh and crusty bread in it.
This dish falls into “snacks per minute”, easy to prepare, maximum effect, and taste!
Is eating chicken livers good for you?
Organ meat is often overlooked, but it is actually a great source of protein, low-calorie nutrition. Chicken liver is one of those versatile, cheap ingredients that are easy to cook and are packed to the brim with healthy nutrients. It is rich in selenium, iron, folate, various vitamins, and minerals.
If you tend to follow a well-balanced diet, then I highly recommend you to include chicken liver in your diet.
Why do you soak liver in milk before cooking?
Why do you soak liver in milk before cooking?In my opinion, soaking liver in milk is an optional step. Some sources said that milk softens the texture of the liver and neutralize toxins. Other people soak the liver to dilute the strong taste and remove the meat’s bitter taste. I notice differences in taste only after soaking pork or beef liver, as for poultry liver, I still consider this step optional.
Those who don’t like liver, in fact, will feel no differences. I think that soaking liver in clear water has exactly the same effect as if soaking in milk. So, I am doing, if I have some milk in my refrigerator, I soak liver in it, otherwise, I do not complicate myself.
How do you clean the chicken liver before cooking?
How do you clean the chicken liver before cooking?To avoid the liver’s bitter taste is very important to clean it correctly before cooking. It is a kind of messy process, but it is essential. Grab a sharp knife, trim and discard the green parts, any visible fat, and membrane. Then, split the liver into 2 lobes.
Now soak the livers in cold water or milk for 30-60 minutes. In case you are in lack of time, place the chicken liver in a colander and rinse under the running water many times. Before cooking, drain the liver well with a paper towel to remove excess water.
How do you make Pan Fried Chicken Liver?
How do you make Pan Fried Chicken Liver?Pan-fried chicken liver is a quick and inexpensive meal. For me, this method is best for cooking the chicken livers as it gives the best flavor. I assure you that this simple recipe is amazing, and If you are a fan of liver, you will not miss a single drop of it.
To optimize working time while the liver is soaking, prepare the onion. As in this recipe, saute onion takes longer than actually cooking the livers. We have enough time to take care of the liver during this time, occasionally looking and stirring the vegetables. Preheat a large skillet with 4-5 tablespoons of oil. Once the oil is hot, add finely sliced onion. The fried onions in this dish add a nice sweetness and balance the flavor of chicken liver. Be careful not to burn the onion. It is enough to soften and become a light golden color. A pinch of salt will help the onion to caramelize beautifully.
While the onion is simmering on low heat, pat dry the livers and cut it in half if you didn’t before soaking.
Once the onion is cooked, transfer it to a bowl leaving the oil in the pan. Add minced garlic to the pan, and cook it for 2 minutes. Next, add the liver to the pan and continue cooking. In about 2-3 minutes, gently turn the livers on the opposite side and add 3 teaspoons of dijon mustard. Mix gently no to break the liver pieces. Cover the skillet with the lid and cook for another 8 – 10 minutes over low to medium heat. It is important not to overcook the chicken liver as it will harden and lose its creamy texture.
The liver should be cooked through when it has stopped releasing juice. Check one piece of the liver by cutting it in half. Finally, turn off the heat. Add fried onion and season with salt and pepper to taste, lightly mixing. Serve fried chicken liver warm, sprinkled with a little greenery, paired with your favorite side dish.
What sides to serve with liver?
Find below the best side dishes that paired perfectly with Pan Fried Chicken Liver:
- Easy Winter Cranberry Salad
- Buckwheat
- Quinoa
- Pan-fried potatoes
- Sauteed green beans
- Instant Pot Basmati Rice
- Mashed Cauliflower
For note: once covered with a lid, you will notice that the liver releases its juice (kind reddish). So if it is too much liquid, remove the lid and let it evaporate.
Easy Pan Fried Chicken Liver
Ingredients
- 2 pounds chicken liver
- 3 onions medium size
- 3 garlic cloves
- 3 tbsp Dijon mustard
- 5 tbsp sunflower oil
- 1 tsp salt
- 1/3 tsp ground black pepper
Instructions
- Preheat a large skillet with 4-5 tablespoons of oil. Once the oil is hot, add finely sliced onion. Saute onion until it soften and become a light golden color. Once the onion is cooked, transfer it to a bowl leaving the oil in the pan.
- Add minced garlic to the pan, and cook it for 2 minutes. Next, add the liver to the pan and continue cooking. In about 2-3 minutes, gently turn the livers on the opposite side and add 3 teaspoons of dijon mustard. Mix gently no to break the liver pieces. Cover the skillet with the lid and cook for another 8 - 10 minutes over low to medium heat.
- Once the liver is done, turn off the heat. Add fried onion and season with salt and pepper to taste, lightly mixing. Serve fried chicken liver warm, sprinkled with a little greenery, paired with your favorite side dish.
5 comments
Loved it! Easy and tasty. I didn’t even bother with Dijon mustard. I just dabbed yellow mustard in the pan and mixed it in with the pan grease. The livers were mild and the mustard flavor was a great counterpoint to the rich livers.
So great to hear that!
Delicious…it was really for my big puppy, Dash, but he had to share. I always add bacon, so we had a feast
I was going to cook this today but I found a discrepancy in the recipe. In the list of ingredients 3 tablespoons of Dijon mustard is listed yet in the instructions the text says 3 teaspoons. Please clarify how much to use. Thanks.
Gayle
Hello Gayle,
Sorry, for our unintentionally mistake, so it should be 3 tsp, instead of tbsp.
Thank you,
DeliceRecipe team