Southern Pan-Fried Liver & Onions
Tender beef liver seared crispy, layered with caramelized onions and a splash of hot sauce for tang. Classic Southern comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef liver, sliced 1/2-inch thick
- 2 medium yellow onions, sliced into thick rings
- ¼ cup all-purpose flour
- 2 tbsp hot sauce (Frank's or similar)
- 3 tbsp bacon drippings or vegetable oil
- 4 sprigs fresh thyme sprigs (or 1/2 tsp dried)
Instructions
- 1
Pat liver dry with a paper towel. Season both sides generously with salt and black pepper.
- 2
Spread flour on a plate. Dredge each liver slice in flour, shaking off excess, until all pieces are coated.
- 3
Heat bacon drippings in a 12-inch skillet over medium-high until it shimmers. Sear liver 2 minutes per side without moving—edges should look crispy and opaque. Transfer to a plate.
- 4
Add onions and thyme to the same skillet. Cook, stirring occasionally, until onions soften and caramelize, ~8 minutes. Season with salt and pepper to taste.
- 5
Return liver to the skillet. Pour hot sauce over everything and toss gently to coat, ~30 seconds until warmed through.
- 6
Serve hot, dividing liver and onions between two plates. Drizzle with pan sauce.
Tools you’ll need
- 12-inch cast iron skillet or heavy nonstick skillet
- paper towels
- shallow plate for dredging
- cooking spoon or spatula
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