Southern Fried Liver 'n' Onions

Elaine Bovender


My husband and I have always loved liver and onions. My mom and my grandma told me how to make this years ago. My mom always steamed hers, but I prefer not to. I like it crispy and golden with the onions caramelized. My daughters never would touch liver, so when they lived at home, I had to break out the PB&J or scrambled eggs for them, but my husband and I always enjoyed this. Hope you do, too!


★★★★★ 2 votes

15 Min
20 Min
Pan Fry


  • 1 lb
    package beef liver
  • 2 large
    onions, peeled and sliced thin
  • 1/2 tsp
  • 1/2 c
    self-rising flour
  • 1/2 c
    self-rising corn meal (not mix)
  • 1 tsp
  • 1/2 tsp
    black pepper (or to taste)
  • ·
    canola oil for frying

How to Make Southern Fried Liver 'n' Onions


  1. Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside.
  2. Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture.
  3. In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch.
  4. Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).

Printable Recipe Card

About Southern Fried Liver 'n' Onions

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy

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