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Italian Inn Fried Chicken Livers and Onions

Italian Inn Fried Chicken Livers and Onions created by snffls7

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@TxGriffLover
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@TxGriffLover
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"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"
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  1. snffls7
    Italian Inn Fried Chicken Livers and Onions Created by snffls7
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  2. snffls7
    Very delicious. I probably could have added more Worcestershire Sauce, but very tasty!
    Reply
  3. pswift23
    Followed recipe, but caramelized onions first, (as did DeldreJane), and added after to cooked livers to warm through. Used Fry Light Olive oil spray. Served with whole wheat spaghetti. Will definitley make again. Makes a great breakfast, too, on toast!
    Reply
  4. 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.
    Reply
  5. DeidreJane
    This recipe was so easy to follow and the results were just fantastic. I don't make chicken livers frequently, but this recipe is a keeper!
    Reply
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