Southern-Style Skillet-Seared Chicken Livers with Spicy Cajun Seasoning
Crisp and tender Southern-style chicken livers cooked quickly in a hot skillet with a bold Cajun spice blend. Served as a hearty dinner, these livers are pan-seared to perfection with a flavorful spicy crust and complemented by sautéed onions and bell peppers.
Ingredients
Check ingredients as you go.
- Main
- Seasoning
- Coating
- Cooking
- Vegetables
- Seasoning
- Garnish
Let’s make it
Preparation
Pat the chicken livers dry with paper towels and trim any visible connective tissue or veins.
Preparation
Combine the Cajun seasoning, salt, and black pepper in a shallow bowl. Mix the all-purpose flour on a separate plate.
Preparation
Toss the chicken livers with Cajun seasoning until evenly coated. Then dredge each liver lightly in flour, shaking off excess.
Cooking
Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Cooking
Add the dredged chicken livers to the hot skillet in a single layer without overcrowding. Cook for 3-4 minutes on each side until golden brown and just cooked through. Remove and set aside on a plate.
Cooking
In the same skillet, reduce heat to medium and add sliced onions, green bell pepper, and minced garlic. Sauté for 4-5 minutes until vegetables are softened and slightly caramelized.
Finishing
Return the chicken livers to the skillet with the sautéed vegetables. Stir gently to combine and heat through for 1-2 minutes.
Serving
Transfer the chicken livers and vegetables to a serving plate. Garnish with chopped fresh parsley if desired. Serve hot.
Tips & notes
Ensure the skillet is hot before adding the chicken livers to get a nice sear. Avoid overcooking the livers as they become tough if cooked too long. You can double the Cajun seasoning for extra spice. Serve with crusty bread or creamy mashed potatoes to balance the heat.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours. Consume within 3 days for best quality. Gently reheat to avoid overcooking the chicken livers.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to maintain moisture. Heat just until warmed through to avoid toughening the livers.
