Ingredients
Chicken livers, cleaned and patted dry
Buttermilk
All-purpose flour
Salt
Black pepper
Paprika
Garlic powder
Cayenne pepper
Vegetable oil for frying
Instructions
Soak the chicken livers in buttermilk for about 30 minutes. Heat vegetable oil in a deep skillet over medium-high heat. In a bowl, combine flour, salt, black pepper, paprika, garlic powder, and cayenne. Remove the livers from the buttermilk, coat thoroughly in the seasoned flour, and shake off any excess. Carefully fry in hot oil until deep golden brown and crispy, about 3–4 minutes per side. Transfer to paper towels to drain and serve hot, crunchy outside and tender inside.