Why You’ll Love It
Even people who think they don’t like liver often change their minds after trying this. The air fryer keeps it tender inside, slightly crispy outside, and the onions add that caramelized sweetness that balances the rich flavor perfectly.
Ingredients
For the liver and onions:
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1 lb (450 g) beef liver, sliced about ¼ inch thick
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1 large onion, sliced into rings
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2 tbsp olive oil or melted butter (divided)
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½ cup milk (for soaking)
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½ cup all-purpose flour (optional, for coating)
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½ tsp garlic powder
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½ tsp paprika
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Salt and black pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Prep the liver:
Rinse the liver slices under cold water, then soak them in milk for 20–30 minutes (this helps reduce bitterness). Pat dry with paper towels. -
Prep the onions:
Toss onion rings with 1 tbsp olive oil, a pinch of salt, and pepper. -
Season the liver:
Mix flour (if using) with garlic powder, paprika, salt, and pepper. Lightly coat the liver slices. If skipping flour, just season directly with the spices. -
Preheat air fryer:
Set to 380°F (193°C) for 3–5 minutes. -
Cook onions:
Place onions in the air fryer basket (use foil or parchment if you like). Air fry for 8 minutes, shaking halfway through. Remove and set aside. -
Cook liver:
Lightly oil the air fryer basket. Add liver slices in a single layer (don’t overcrowd). Air fry at 380°F (193°C) for 6–8 minutes, flipping halfway through.
Tip: Check at 6 minutes — liver should be browned outside but slightly pink inside for tenderness. -
Combine:
Add the onions back in for the last minute to reheat and mix with the liver. -
Serve:
Garnish with parsley. Serve hot with mashed potatoes, rice, or veggies.
Cooking Tips
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Don’t overcook the liver — it turns tough quickly. Medium doneness (slightly pink center) gives the best flavor and texture.
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Soaking in milk or lemon water helps mellow the strong flavor.
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Optional twist: Add a dash of balsamic vinegar or Worcestershire sauce to the onions before serving for extra flavor.
Q & A Section
Q: Why soak liver in milk?
A: It helps draw out impurities and softens the taste, giving a milder flavor and tender texture.
Q: Can I skip the flour coating?
A: Yes! The flour adds crispiness, but it’s optional. Without it, the liver will still cook beautifully.
Q: How do I know when liver is done?
A: It should be browned outside and slightly pink inside — internal temperature around 160°F (71°C) is ideal.
Q: Can I use chicken or pork liver instead?
A: Absolutely. Adjust cooking time down by 1–2 minutes for chicken liver since it cooks faster.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the air fryer for 2–3 minutes at 350°F to avoid drying out.