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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Skillet Chicken Livers with Pickled Onion
southern
starter
fried
offal
cast-iron
Livers dusted in seasoned flour and flashed in hot fat so the outside crisps while the middle stays rosy, with sharp pickled onion cutting the richness.
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RECIPE
Skillet Chicken Livers with Pickled Onion
Livers dusted in seasoned flour and flashed in hot fat so the outside crisps while the middle stays rosy, with sharp pickled onion cutting the richness.
Prep25 mins
Cook10 mins
Total35 mins
Servings4
southern
starter
fried
offal
cast-iron
Ingredients
- 1 lb chicken livers, trimmed
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 2 tsp seasoned salt
- 1 tsp cayenne
- 1/2 cup bacon fat
- 1 red onion, thinly sliced
- 1/2 cup cider vinegar
- 1 tbsp sugar
- 2 tbsp parsley, chopped
Preparation
1
Soak the trimmed livers in milk 20 minutes — it pulls the iron edge out. Drain and pat very dry.
2
Toss the sliced onion with the vinegar, sugar and 1 tsp salt; leave to pickle while you cook.
3
Mix the flour with 2 tsp seasoned salt and 1 tsp cayenne.
4
Heat 1/2 inch of bacon fat over medium-high until it shimmers.
5
Dredge the livers and lower them in away from you. They spit — the moisture inside is why. Stand back.
6
Fry 2 minutes per side only. Livers go from silky to grainy in about a minute of overcooking.
7
Drain, scatter with drained pickled onion and parsley, and serve hot.
Servings and Nutrition
Number of Servings in Skillet Chicken Livers with Pickled Onion4
Nutrition for 1 serving (4 oz)
390Calories (kcal)
28Protein (g)
20Carbs (g)
22Fat (g)
Protein 28.0g29%
Carbs 20.0g21%
Fat 22.0g51%