Liver and Onions Recipe

Liver and onions on a white plate with a silver fork piercing some to eat

4.93 from 14 votes

This liver and onions recipe is simple to make and tastes amazing. You can use beef or chicken liver. Served with a pan gravy it's a classic.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 577kcal

Author: Jocelyn Delk Adams

Equipment

large skillet

Ingredients

1 1/2 lbs beef or chicken livers
2 tbsp baking soda
2 tbsp white vinegar
1 large egg slightly beaten
2 tsp hot sauce
1 tsp worcestershire sauce
Salt and pepper
1/2 cup all purpose flour
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 cup vegetable or canola oil
2 large onions sliced
1 ½ cup chicken broth or stock

Instructions

Drain the livers. Cut the liver into bite sized pieces, trimming any extra fat off, if needed, and add to a large bowl. Sprinkle the livers with the baking soda.
Next mix vinegar into 2 cups of very hot water and pour over the liver. Stir together and then let sit for about 5 minutes.
While the liver sits, whisk together egg, hot sauce and worcestershire to a medium sized bowl.
Also add flour, salt, garlic powder and cayenne to a medium sized bowl and whisk together.
Drain the water then rinse the liver well with cold water then dry with paper towels.
Lightly season liver pieces with salt and pepper on both sides. Dip the liver pieces in egg mixture then into the flour then set aside on a wire rack.
Add oil to a pan and heat to medium heat. Brown liver on both sides then remove and drain oil.
Next add in onions and brown then remove. Add liver back to the pan with onions and stir in chicken broth. Cover and simmer for about 15-25 minutes or until the livers are totally tender (check with a fork) and gravy has thickened then serve over rice or grits.

Notes

How to store & reheat

Transfer any leftovers into an airtight container and pop it in the fridge.

The best way to reheat liver and onions is on the stovetop. Add a little chicken broth or water and heat it over low to medium heat until it's warmed through.

How long will it last in the fridge?

It should keep well in the fridge for up to 3–4 days.

Can I freeze liver and onions with gravy?

Yep! To freeze, add leftovers to an airtight container or a freezer-safe bag, pushing out as much air as possible. It should keep for up to 2–3 months.

Nutrition