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Livers in ladle.

Fried Chicken Liver

Chicken liver is a perfect low-carb, nutritious, paleo and keto dish. Also, super tasty!
5 from 4 votes
Prep Time 2 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Servings 4
Calories 221 kcal


  • 2 garlic cloves
  • 2 yellow onions medium, diced coarsley
  • 1 pound chicken liver washed thoroughly
  • 1 teaspoon seasoned salt
  • 1 tablespoon parsley
  • ½ teaspoon salt
  • 2 tablespoons Oil


  • Generously oil a larger skillet and put on high until oil heats up. Add onion and garlic and cook until transluscent.
  • Take out the non-meat stuff (tendons, etc.) from the chicken liver and add to the skillet.
  • Add the seasonings. Stir, and lower the temperature to medium. Simmer for a total of about 6-7 minutes.
  • Add warm water, stir and continue cooking for another 3-4 minutes.
  • Eat right away. Do not reheat or keep in the fridge.


Look for the liver that's maroon or dark purple in color. It will turn brown with cooking. 
Don't fry the liver for too long, lest it becomes chalky. 
Eat what you can, and dispose of the rest. Don't hurry to add the seasonings. Meat should be simmering with garlic and onion first for the best taste. 
Don't cut with a knife to check whether it's done as the juices will escape. 
Adding wine: Another way to make this recipe is with wine. Fry meat for 10 minutes, add 1oz flour, and stir to make a roux. Add 3.5 ounces white wine and simmer for up to 15 minutes.


Serving: 1of 4Sodium: 956mgCalcium: 26mgVitamin C: 26mgVitamin A: 12648IUSugar: 2gFiber: 1gPotassium: 353mgCholesterol: 391mgCalories: 221kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 13gProtein: 20gCarbohydrates: 7gIron: 10mg
Tried this recipe?Let us know how it was!