1tablespoongarlic powder(or your favorite seasoning)
salt and pepper to taste
1/2cupvegetable oil for frying
Instructions
Place the chicken livers in a colander, and rinse with water. Drain the livers well.
In a medium sized bowl add the egg and the milk and whisk until well blended.
In a large Ziploc bag add the flour, garlic powder, salt and pepper and shake it to combine.
Heat the oil in a large saucepan with a lid on medium/ high heat.
Take one chicken liver at a time and pierce it with a fork or toothpick all over. Then dunk it in the egg milk mixture then put it in the bag with the flour mixture shaking it to coat it well.
Add the livers to the pan and cook in small batches. Cover the pan of oil with a frying screen or a lid that can let steam escape to avoid getting burned by spatters of oil that will pop out as the livers fry. Do not crowd the livers in the oil.
Remove the livers after they are turned once, browned on both sides and the livers are cooked through.
Place the cooked livers onto a paper towel to absorb any excess oil
Serve this with a dipping sauce such as ranch or a hot sauce.