Southern Fried Chicken Livers

Instructions

1. 1

   Rinse the chicken livers under cold water, pat them dry with paper towels, and trim away any connective tissue.

2. 2

   In a medium bowl, whisk together the buttermilk and hot sauce, then submerge the livers in the mixture to soak for 15 minutes.

3. 3

   In a separate shallow dish or gallon-sized zip-top bag, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne.

4. 4

   Heat about 1 inch of vegetable oil in a heavy skillet or cast-iron pan to 350°F (175°C).

5. 5

   Remove each liver from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture until fully coated.

6. 6

   Carefully place the livers in the hot oil, being careful not to overcrowd the pan, and cover with a lid to prevent oil splatters.

7. 7

   Fry for 3 to 4 minutes per side until the coating is deep golden brown and the centers are slightly pink or just barely done.

8. 8

   Drain the fried livers on a wire rack or paper towels and serve immediately while hot.