✔ Updated · step photos, a baked method and the 165°F safety check
Chicken livers and onions is a cheap, old-fashioned skillet dinner: tender livers in a crisp seasoned coating, piled with sweet, golden onions.
At a glance
The one tip that matters: Pat the livers really dry before flouring. Wet livers spatter in the hot fat and the coating turns gummy instead of crisp.
My version takes about 35 minutes and is cooked all the way to 165°F, the safe temperature for chicken livers.
Why You'll Love These Chicken Livers
- Crisp outside, tender inside, with a light seasoned flour coating.
- Sweet golden onions, slowly cooked in butter, plus a quick pan sauce.
- Budget friendly, a full dinner for four from a pound of livers.
Skillet vs. Baked Chicken Livers
Both work. The skillet gives the crispiest coating and a pan sauce; the oven is more hands-off and easier for a crowd.
| Skillet (recipe card) | Baked | |
|---|---|---|
| Heat | Medium-high, oil and butter | 425°F, on a lined sheet pan |
| Time | 3 to 4 minutes per side | 15 to 20 minutes, turned once |
| Texture | Crisp coating, juicy inside | Lightly crisp, very tender |
| Onions | Slow-cooked golden in the pan first | Roasted on the same pan |
| Done when | 165°F, no pink inside | 165°F, no pink inside |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook them to 165°F. Chicken livers need to reach 165°F, with no pink in the middle, to be safe. Many old recipes serve them pink, but the USDA guidance for poultry, including livers, is 165°F.
- Don't overshoot, either. Livers go from tender to grainy fast once they're past done. I check my biggest piece with a thermometer and cut one open as soon as they're browned on both sides and pull the batch the moment the middle is just cooked.
- The milk soak is optional. Thirty minutes in milk mellows the flavor and is a nice trick if you're new to liver. Keep it in the fridge while it soaks.
- Give them space. Crowded livers steam instead of browning. Fry in two batches if your skillet is smaller than 12 inches.
- Watch for splatters. Livers can pop in hot fat. Dry them well and use a splatter screen if you have one.
Chicken Livers and Onions
4
servings15
minutes20
minutes260
kcal35
minutesSouthern-style chicken livers and onions: trimmed chicken livers dusted in seasoned flour and pan-fried until browned outside and cooked through to 165°F, piled with sweet, golden fried onions and a quick pan gravy. Ready in about 35 minutes.
Ingredients
1 pound chicken livers
1 cup milk, for soaking (optional)
1 large yellow onion, thinly sliced
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup chicken broth, for the pan sauce
1 tablespoon fresh parsley, chopped, to serve
Directions
- Rinse the livers, trim off any connective tissue, fat and green spots, and cut large lobes in half. Soak them in milk in the fridge for 30 minutes if you like a milder flavor, then drain and pat very dry.
- Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, for 10 to 12 minutes until soft and golden. Move to a plate.
- Mix the flour, salt, pepper, paprika and garlic powder in a shallow dish. Toss the dry livers in the flour and shake off the excess.
- Add the remaining oil and butter to the skillet over medium-high heat. Add the livers in a single layer (cook in two batches if needed) and fry for 3 to 4 minutes per side, until browned outside and cooked through to 165°F, with no pink inside.
- Return the onions to the pan, pour in the broth and scrape up the browned bits. Simmer for 1 to 2 minutes until the sauce thickens slightly. Scatter with parsley and serve hot.
Notes
- If you place the chicken livers in a pan that is too hot, the chicken livers will splatter and possibly burst. Make sure to cook them on medium heat and do not wait too long before adding the chicken livers to the skillet.
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What to Serve With Chicken Livers and Onions
I always serve these with creamy mashed potatoes, the classic partner for soaking up the onions and pan sauce. Rice, buttered egg noodles or toast work too, with green beans or a crisp salad on the side. If you enjoy liver, try my beef liver pâté next.
Frequently Asked Questions
How long do you cook chicken livers?
Pan-fry them over medium-high heat for about 3 to 4 minutes per side, until browned outside and cooked through to 165°F with no pink inside. Smaller pieces cook faster, so cut very large lobes in half for even cooking.
Should chicken livers be pink in the middle?
No. For food safety, cook chicken livers to 165°F, until there's no pink in the center. Undercooked chicken liver has been linked to Campylobacter and Salmonella illness. Cooked through but not overdone, they're still tender.
How do you make baked chicken livers and onions?
Toss floured livers with 2 tablespoons oil and spread them on a lined sheet pan with the sliced onions. Bake at 425°F for 15 to 20 minutes, turning once, until the livers reach 165°F and the onions are golden.
Should you soak chicken livers in milk?
It's optional; I do it when I'm cooking for liver skeptics. Soaking for 30 minutes to a few hours in the fridge mellows the slightly metallic flavor and is a good idea if you're new to liver. Drain and pat dry well before flouring.
How long do cooked chicken livers last?
Refrigerate leftovers within 2 hours in a covered container and eat within 1 to 2 days. Reheat gently in a skillet with a splash of broth until steaming hot, 165°F.
