Fried Chicken Livers

 

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 towel.