Pan fried chicken hearts are very easy to make and only require 4 simple ingredients. Melt in your mouth tender hearts are ready in less than 30 minutes from start to finish. Try them today!
One of my favorite chicken parts are not wings, not thighs and not even a chicken breast. Yes you guessed it right, i just love chicken HEARTS. As long as you cook it properly you will get the most tender and delicate pieces of meat. Squeeze some lemon on it and take a bite. Feel it? That's what i call delicious.
How to make pan fried chicken hearts recipe
Just like any other chicken you need to rinse it under the cold running water. You should not worry about bacteria as long as you keep your kitchen and sink clean. Rinse hearts very well.
Heat some olive oil or any other favorite oil in the small pan. Use larger pan if you are making more chicken hearts. You can double or triple the recipe easily.
Add chicken hearts and chopped green onions to the pan. Peel and mince garlic and add to the pan as well. Stir and cook for 15-20 minutes, uncovered. Hearts will release a lot of moisture so keep cooking it on a medium heat, stirring.
In about 20 minutes hearts will be very tender but if for some reason they are not, cook for another 5 minutes.
When its time to serve, squeeze some lemon over the chicken and stir. Lemon opens up the flavor of the chicken even better and it will be extra special and delicious.
You can double or triple the recipe if you like. The cooking time will remain the same.
Where to buy it
Hearts are sold in most grocery stores in United States. Sometimes you can find it in frozen meats isle but also in the fridge next to refrigerated chicken.
The package is about 1 pound each. The recipe is very flexible and forgiving so if your pack is a bit less or more than that its ok. Just use whatever you have.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
How to thaw hearts
Sometimes i order online and the package comes rock frozen. The best way to defrost it is in the fridge overnight. You can also leave the package on the counter for a few hours or in the bowl filled with water. This will speed up the process. This method is such a time saver!
Serving suggestions
Serve this pan fried chicken hearts over rice or with mashed potatoes. If serving as an appetizer, offer your guests toothpicks so they can easily pick one heart at a time.
Also thinly slice some scallions on top, it will add nice crunch and beautiful color to the dish.
Recipe tips and tricks
- Add your favorite seasoning. If you like classic poultry seasoning on your chicken, you can add that. After all hearts are still a chicken meat.
- Check hearts for any non muscle parts and remove them before cooking.
- Try not to overcook them chicken hearts because they tend to get tough and gamey if cooked for too long.
Leftovers
Have leftovers? You can store them in the fridge for up to four days in the air tight container or in the bowl covered with the piece of foil, or a flat plate. Simply reheat in the microwave.
Or freeze leftovers. Use a container with a lid for it and keep in the freezer for couple months. You can totally store it for longer, just make sure that the container is freezer friendly to avoid freezer burn signs on your chicken hearts.
More offal recipes
- Air fryer chicken hearts
- Baked turkey gizzards
- Sauteed chicken hearts and gizzards
- Lamb heart stew
- Pork liver with potatoes
- Salmon head recipe
Pan fried chicken hearts
Pan fried chicken hearts are very easy to make and only require 4 simple ingredients. Melt in your mouth tender heart are ready in less than 30 minutes form start to finish. Try them today!
Ingredients
- 1 cup chopped green onions
- 1 lb chicken hearts
- 1 teaspoon olive oil
- ½ lemon
- 1 teaspoon salt
- ground black pepper
- 1 garlic clove, minced
Instructions
- Rinse hearts in cold water.
- Heat oil in the small pan over medium heat. Add chicken hearts and chopped green onions. Add garlic, salt and pepper.
- Cook on medium heat for 15-20 minutes, stirring until tender.
- Add some lemon juice and serve.
Notes
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 549mgSodium: 1175mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 61g
G. Michalitsianos
According to the results of a quick Google search, you should NOT wash chicken before cooking it. Please update your advice on cooking health and safety as you could be liable for providing advice that will make people very ill.
Tatiana
Thank you for your advice but let me ask you something. When you cut your chicken (in general, not this recipe) on a cutting board, where do you wash that cutting board and the knife? I guess in the sink... So whats the difference, just keep your kitchen clean and wash your sink regularly and you will be alright.
I always wash chicken, beef, fish, pretty much anything all my life because its nasty not to. You never know how that meat was treated before it come to you in the grocery store.
C.K.
I mean maybe you shouldn't wash your Chicken in America or any other 3rd World Country that has no or barely clean tap water. But it's safe otherwise. And yes, before you ask, I am a Chef.