Crispy Sautéed Chicken Livers with Onions

Prep the Livers: Rinse the chicken livers thoroughly, pat them dry with paper towels, and cut away any visible connective tissue or green spots. Cut larger pieces in half.

Caramelize the Onions: Melt 1.5 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden brown and sweet (about 10–12 minutes). Remove the onions from the pan and set aside.

Dredge the Livers: In a shallow dish, mix the flour, salt, black pepper, and paprika. Lightly dredge the chicken livers in the seasoned flour, shaking off any excess.

Sauté the Livers: In the same skillet, melt the remaining butter over medium-high heat. Add the livers in a single layer. Sear for 2–3 minutes on one side, then flip.

Combine: Add the minced garlic and the cooked onions back into the skillet with the livers. Toss everything together and cook for another 2–3 minutes until the livers are just golden on the outside and slightly pink on the inside (do not overcook, or they will become dry).

Serve: Remove from heat, garnish with fresh parsley, and serve immediately alongside mashed potatoes, rice, or crusty bread.