Crispy Fried Chicken Livers

Step 1

Place the chicken livers on a cutting board and pat them completely dry with paper towels, pressing gently to remove all moisture—this helps them fry crispy instead of steaming.

Step 2

Pour the flour into a shallow bowl or plate, then add the salt, black pepper, and cayenne pepper, and stir with a fork until the seasonings are evenly mixed throughout.

Step 3

Place one chicken liver on the flour mixture and roll it gently to coat all sides, then lift it and tap off any excess flour; repeat with each liver until all are coated.

Step 4

Pour the vegetable oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 2 minutes.

Step 5

Carefully place each flour-coated liver into the hot oil—you should hear a steady sizzle immediately—and do not move them for 3 minutes, which allows the outside to turn golden brown.

Step 6

Flip each liver over using tongs or a slotted spoon and cook the other side for 2 to 3 minutes until it is also the color of warm honey and feels firm when pressed gently.

Step 7

Slide all the cooked livers onto a plate lined with paper towels to absorb excess oil, and sprinkle lightly with salt while still hot, then serve immediately.