Pan-Fried Chicken Livers Dredged in Flour with Onions

Cooking method

1. Step 1:

   

   How do you pan-fry chicken livers in flour with onions? Gather the ingredients. It's best to buy chilled livers so you can be sure of their quality and freshness — good ones are brown with a burgundy cast, smooth and glossy, with a mild sweetish smell. If the liver is orange, it's been frozen and thawed more than once. A smell of ammonia also means the liver has gone off.

2. Step 2:

   

   If you did buy the liver frozen, it's important to thaw it properly — do it in the refrigerator at around 40°F (5°C) so it keeps all its flavor. Rinse the chicken livers thoroughly and trim off any excess fat and membranes. Cut the livers into small pieces, rinse again to wash away excess blood, and pat them dry with paper towels or drain them in a colander until all the water runs off.

3. Step 3:

   

   Dredge the chicken livers in the flour.

4. Step 4:

   

   Pour the vegetable oil into a skillet and heat it well. Add the dredged chicken livers and fry over medium heat until lightly golden on all sides, stirring with a spatula.

5. Step 5:

   

   Peel the onions and cut them into half-rings with a knife.

6. Step 6:

   

   Add the onions to the skillet with the livers, season with salt and ground black pepper, stir, and keep frying together for about 5 minutes.

7. Step 7:

   

   Pour some water into the skillet with the livers and stir. Turn the heat down to low, cover the pan, and braise the livers for 10 minutes. By then almost all the liquid should have cooked off, but the dish should stay juicy — so if the livers seem too dry, add a splash of water, let it come to a boil, and turn off the heat.

8. Step 8:

   

   The dish is ready. Serve the livers and onions on their own or with any side you like. And if you stir in some sour cream or heavy cream while braising, the livers come out in a silky sauce. Enjoy!