Ingredients
Method
- Rinse chicken livers and pat completely dry with paper towels. Trim any connective tissue or green spots.
- Mix flour with garlic powder, onion powder, paprika, salt, and pepper. Dredge each liver in the seasoned flour, shaking off excess.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add livers in a single layer and cook 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Add remaining butter to the skillet. Add sliced onions and cook 5-7 minutes until caramelized. Add garlic and cook 1 minute.
- Return livers to the skillet, add chicken broth, and simmer 2 minutes. Garnish with fresh parsley and serve immediately.
Nutrition
Notes
Pro Tips:
Buy livers from butchers who sell whole chickens daily rather than pre-packaged ones, because fresh livers have a naturally sweet flavor that won't overpower your sofrito base - you'll taste the difference immediately. Pat livers completely dry before seasoning, even after soaking, because any surface moisture will cause violent splattering when they hit hot oil and create a steamed texture instead of that perfect golden crust. Cook livers in two batches even for four people because overcrowding drops the pan temperature and creates that grey, overcooked texture that turns people off liver forever - learned this after ruining too many Sunday dinners. Don't move the livers for the first 2-3 minutes of cooking because they'll naturally release from the pan when properly seared, and flipping too early tears the surface and loses those beautiful caramelized bits.
Buy livers from butchers who sell whole chickens daily rather than pre-packaged ones, because fresh livers have a naturally sweet flavor that won't overpower your sofrito base - you'll taste the difference immediately. Pat livers completely dry before seasoning, even after soaking, because any surface moisture will cause violent splattering when they hit hot oil and create a steamed texture instead of that perfect golden crust. Cook livers in two batches even for four people because overcrowding drops the pan temperature and creates that grey, overcooked texture that turns people off liver forever - learned this after ruining too many Sunday dinners. Don't move the livers for the first 2-3 minutes of cooking because they'll naturally release from the pan when properly seared, and flipping too early tears the surface and loses those beautiful caramelized bits.
