Step 1

Soak & Rinse the livers: Rinse 1 lb of chicken livers under running water, then, soak in milk for up to a couple of hours to help remove the metalicky taste (optional). Next, place in a colander and rinse under running water again to rinse from the milk. Cut the two lobes of the livers in half.

Step 2

Fry the onions: Meanwhile, peel and cut the onion into 1/4" half rings. Add 1/2 cup of oil to a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color. Then, remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set aside both.

Step 3

Dredge livers: Add 1 cup of all-purpose flour to a deep bowl, then dredge the liver in flour shaking off excess.

Step 4

Fry the livers: add 3-4 tbsp of oil we set aside earlier to a large skillet and preheat over medium heat. Now, add the dredged in flour chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side. Tip: You can use a splatter guard to prevent the oil from splattering everywhere or cover with lid only partially. Do not cover with a lid completely, or the outside will not get crispy. Tip: As you cook in batches, it might be useful to use a paper towel to clean the skillet between each batch, otherwise the little leftover pieces burn in the next batch.Do not overcook the liver or it will taste chalky. The livers should be velvety smooth on the inside with slightly pink centers. Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.

Step 5

Serve on top of a piece of bread, placing the onions on top of the liver, or with mashed potatoes.