Fried chicken livers are one of my all-time favorite Southern foods.
Yield: 2 to 4 servings
- 1 pound chicken livers
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
Wash livers under cool, running water and pat dry.
In a 2-quart mixing bowl, combine flour, cornmeal, salt and black pepper. Dredge chicken livers in flour mixture.
In a 12-inch cast iron skillet over medium-high heat, heat oil until it shimmers but does not smoke, 350 degrees F on an instant-read thermometer. Carefully place livers into hot oil. Fry until brown, about 4 to 6 minutes on each side. Drain on paper towl.