Salty, buttery chicken livers finish with a touch of oniony sweetness.

pieces

1/2cup(about 2 1/8 oz.

Cover with plastic wrap, and set aside at room temperature for 1 hour.

Southern Living Liver and Onions on a plate to serve with hot sauce

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Shake off excess flour, and transfer livers to a baking sheet in an even layer.

(check that liver pieces are not touching one another.

If so, they will clump together.)

Southern LIving Liver and Onions ingredients

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Add half of the liver pieces to skillet in an even layer.

(Use a splash guard as some livers may pop in the oil.)

Transfer cooked livers to a paper towel-lined plate.

Southern Living Liver and Onions soaking the chicken livers in buttermilk

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

(The butter will brown but it adds flavor.)

Sprinkle cooked livers with 1/2 teaspoon of the salt.

Cook, stirring occasionally, over medium-high until onions are soft and tender, about 8 minutes.

Southern Living Liver and Onions draining the chicken livers

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Serve livers with onions and hot sauce.

Southern Living Liver and Onions coating the chicken livers with flour

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Southern Living Liver and Onions cooking the chicken livers in the pan

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Southern Living Liver and Onions draining the chicken livers

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Southern Living Liver and Onions cooking the onions

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Southern Living Liver and Onions in the pan ready to serve

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless