Italian Inn Fried Chicken Livers and Onions
Experience the rustic flavors of Italy with this Italian Inn Fried Chicken Livers and Onions recipe—a true comfort food delight. Tender chicken livers are soaked in milk to mellow their taste, then coated in a seasoned flour blend infused with paprika and oregano for a crisp, golden crust. Sautéed to perfection alongside rich, caramelized onions and a hint of garlic, this dish is finished with a zesty drizzle of lemon juice and a sprinkle of fresh parsley for a bright, herbaceous touch. Perfect as a hearty appetizer or served over rice, pasta, or greens, this quick and flavorful recipe brings gourmet flair to your table in under an hour.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound chicken livers
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken livers in a bowl and cover them with milk. Let them soak for 15 minutes to reduce any bitterness, then drain and pat dry with paper towels.
In a shallow dish, whisk together the flour, salt, black pepper, paprika, and dried oregano to make the coating mix.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Dredge the chicken livers in the flour mixture, shaking off any excess, and place them in the skillet. Fry in batches (do not overcrowd the pan) for 3-4 minutes per side until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.
In the same skillet, add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter. Add the sliced onions and cook for 8-10 minutes over medium heat, stirring occasionally, until softened and caramelized.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the chicken livers to the skillet with the onions and toss to combine. Drizzle with lemon juice and sprinkle with chopped parsley.
Serve hot as an appetizer or alongside rice, pasta, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
