What is the best way to eat chicken liver?

The best way to eat chicken liver depends on your flavor preference, but many agree that pan-frying or Southern-style deep frying offers the perfect combination of crisp texture and tender inside. A well-prepared chicken liver recipe should highlight the natural richness of the liver while balancing it with spices, citrus, or sweet caramelized onions. For a lighter take, grilled or baked versions work beautifully, especially when paired with garlic butter or balsamic glaze.

How is chicken liver supposed to be cooked?

A proper chicken liver recipe requires the liver to be cooked until the outside is golden-brown and the inside remains slightly pink —about 3–4 minutes per side in a hot skillet. This ensures a creamy texture without drying out or making the liver rubbery. The internal temperature should reach 165°F for safe consumption. Avoid overcooking; it ruins both flavor and nutritional value.

Why do you soak chicken livers in milk?

Soaking chicken liver in milk helps neutralize the strong, metallic taste and tenderizes the meat. The lactic acid in milk pulls out residual blood and softens the liver's texture, creating a smoother, less “gamey” flavor. Most cooks recommend soaking for 30 minutes to 2 hours in whole milk for best results before starting your chicken liver recipe.

What seasoning to put on chicken livers?

Seasoning makes all the difference. For any good chicken liver recipe, you can’t go wrong with a classic mix of salt, black pepper, garlic powder, onion powder , and smoked paprika . For bold flavor, add chili flakes , fresh herbs , or a splash of soy sauce or hot honey glaze . The goal is to balance liver’s intensity with layers of sweet, salty, and spicy notes.

Chicken Liver Recipe –The Best Ways To Cook & Season It 2025

Description

Simply seasoned, quickly cooked in olive oil, and topped with caramelized onions, sauteed chicken livers are a surprising delicacy.

Ingredients

1 large onion
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt – divided; or ½ teaspoon (divided) of any other salt, including Morton kosher salt
1 pound fresh chicken livers
¼ teaspoon black pepper

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Instructions

Peel and slice the onion. Separate the slices into rings.
Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions and sprinkle them with half the kosher salt. Saute the onions, stirring often, until golden brown, about 10 minutes.
Remove the onions to a plate and cover them to keep them warm, or place them in the oven on the “keep warm” setting.
Add the cleaned livers to the same skillet. Sprinkle them with the remaining kosher salt and ¼ teaspoon of black pepper.
Cook the livers over medium heat until browned but slightly pink in the middle, about 3 minutes per side. (See notes).
Divide the cooked livers between plates, top them with the onions, and serve.

Notes

If added to a too-hot pan, the livers will splatter and even burst. So make sure to use medium heat and don’t wait too long before adding them to the pan.
There’s no need to rinse the livers, soak them, or coat them in flour.
The USDA recommends cooking poultry internal organs to an internal temperature of 165°F.
You can add more spices if you wish, such as ½ teaspoon of garlic powder, ½ teaspoon of paprika, and ¼ teaspoon of cumin.
You can keep the leftovers in an airtight container in the fridge. Since they are still pink in the middle after I cook them, I don’t like to keep them for longer than a day.
I don’t recommend freezing the leftovers. Their flavor and texture will be off after freezing and thawing.

Prep Time: 15 mins
Cook Time: 20mins
Category: 212kcal
Method: main course
Cuisine: American