Step 1

Preheat a large skillet over medium heat; add cooking oil and heat to 350°F.

Step 2

In a shallow dish, mix the flour, salt, pepper, onion powder, garlic powder, and paprika. Dredge the liver slices in the seasoned flour, shaking off excess. If you wish to cut the liver slices in half, do so while in flour mixture as it is easier to handle without tearing the meat. Place the dredged liver slices into the skillet. Reserve a couple tablespoons of the seasoned flour for gravy and discard the rest.

Step 3

Sear the liver slices for 3-4 minutes per side until browned (overcooking can make liver tough). Remove from the pan and set aside on a paper towel lined sheet pan to remove excess grease.

Step 4

Next, add the onions and cook until softened or caramelized (about 5 minutes), stirring occasionally. Be sure to scrape the tasty bits from the bottom of the skillet.

Step 5

Next, add 2 tablespoons of the reserved seasoned flour to the pan with the onions and stir to incorporate with the onions and pan drippings. Allow the mixture to cook 2-3 minutes.

Step 6

Next, add the water and milk to the pan and stir to combine with the onion and flour mixture. The gravy will not be thick at this time.

Step 7

Return the liver to the skillet and reduce the heat to medium low and simmer 20 minutes until the gravy is thickened. Taste the gravy and adjust seasonings, if necessary.

Step 8

Serve liver, onions, and gravy hot with your favorite sides.