Liver & Onions Recipe

Trim and soak

Rinse the chicken livers under cold water, trim away connective tissue and any greenish bits, then pat dry with paper towels. Place the livers in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 30–60 minutes—this tenderizes and mellows flavor.

Prepare dredge and heat oil

While the livers soak, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow bowl or pie dish. Pour about 3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high until it reaches 350°F (175°C) or until a small pinch of flour sizzles immediately.

Dredge and fry

Remove livers from buttermilk, letting excess drip off (reserve buttermilk). Toss livers in the seasoned flour mixture to coat thoroughly, pressing the coating to adhere. Shake off excess flour. Fry the livers in batches to avoid overcrowding—cook 2–3 minutes per side until golden-brown and crisp on the outside but still slightly pink inside (internal temp ~160°F/71°C). Use a slotted spoon to transfer fried livers to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if desired.

Finish

After all batches are cooked, let livers rest 2–3 minutes. Taste one and adjust salt if needed. The exterior should be crisp while the interior remains tender.

Slice and soak

Cut the onion in half from pole to pole, then slice thin into rings and separate into strands. Place the onion rings in a bowl with 1/2 cup buttermilk and let sit 10 minutes—this softens and helps batter adhere.

Dust and fry

Mix 1/2 cup flour, 2 tbsp fine cornmeal (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper in a shallow bowl. Drain onions, toss to remove excess buttermilk, then toss in the dry mixture to coat. Using the same hot oil (350°F / 175°C), fry the onion strands in small batches for 1–2 minutes until golden-brown and crisp. Use a slotted spoon to transfer to paper towels or a wire rack. Season immediately with a light pinch of salt.

While livers soak and oil heats, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Creole hot sauce, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp dill pickle brine, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice in a small bowl. Taste and adjust heat or acidity—add more hot sauce or pickle brine if desired. Refrigerate until ready to serve.

Arrange warm fried livers on a platter or individual plates. Pile onion straws on top or alongside for crunch. Spoon comeback sauce into a small ramekin or drizzle lightly over livers. Sprinkle chopped parsley over the plate and serve with lemon wedges for squeezing. Serve immediately so livers and onion straws remain crispy.