Italian Inn Fried Chicken Livers and Onions

READY IN: 20mins
KateL
Recipe by TxGriffLover

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Top Tweak by DeidreJane

I followed the recipe as above, but i sauteed the onions until caramelized, then took them out of the cast iron pan. Then, i put the livers in the same pan, adding a bit more oil, including some of it from the oil separating from the plate of caramelized onions. When the livers were crispy on both sides, i added the onions back in to warm them up, and added the Worcestershire sauce and gently stirred it all together. Very, very good.

Ingredients Nutrition

Directions

  1. Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
  2. This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

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