Mom's Chicken Livers
Delight your taste buds with "Mom's Chicken Livers," a comforting, old-fashioned recipe that turns humble ingredients into a delectable meal. Perfectly seasoned with paprika and garlic powder, these tender chicken livers are lightly dredged in flour for a crisp, golden crust and pan-seared to perfection in a buttery olive oil blend. Sautéed yellow onions add a touch of sweetness and an irresistible caramelized flavor, making every bite rich and satisfying. Ready in just 25 minutes, this quick and easy dish is budget-friendly and packed with protein, making it a wholesome option for busy weeknights. Serve warm with a sprinkle of fresh parsley for a pop of color and enjoy a timeless family favorite that’s sure to impress.
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Ingredients
- 500 grams chicken livers
- 60 grams all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat, and set aside.
Step 2
In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well.
Step 3
Lightly dredge the chicken livers in the seasoned flour mixture, shaking off any excess flour, and set them on a plate.
Step 4
Heat the butter and olive oil in a large skillet over medium heat until the butter has melted and is sizzling.
Step 5
Add the sliced onions to the skillet. Sauté them for 3-4 minutes, stirring occasionally, until they become soft and golden brown. Push the onions to the edges of the skillet to make room for the chicken livers.
Step 6
Place the floured chicken livers in the center of the skillet in a single layer. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Ensure the livers are no longer pink in the center but avoid overcooking to prevent them from becoming tough.
Step 7
Stir the onions back in with the chicken livers for the last minute of cooking to combine the flavors.
Step 8
Remove the skillet from heat. Transfer the chicken livers and onions to a serving platter, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
| Serving size | (744.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1869.7 |
| Total Fat 140.6g | 0% |
| Saturated Fat 44.1g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 1640.8mg | 0% |
| Sodium 7770.0mg | 0% |
| Total Carbohydrate 74.0g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 11.5g | |
| Protein 73.1g | 0% |
| Vitamin D 204.5IU | 0% |
| Calcium 169.9mg | 0% |
| Iron 31.2mg | 0% |
| Potassium 1231.5mg | 0% |
Source of Calories