Ingredients :Chicken livers, cleaned and trimmedButtermilkAll-purpose flourCornmealGarlic powderOnion powderPaprikaSaltBlack pepperCayenne pepper optionalVegetable oil for fryingFresh parsley for garnishInstructionsSoak the chicken livers in buttermilk for at least 30 minutes to keep them tender and mild.In a bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using.Remove the livers from the buttermilk, letting excess drip off, then coat well in the seasoned flour mixture.Heat vegetable oil in a deep skillet over medium heat.Fry the livers in batches until golden brown and crispy, about 3 to 4 minutes per side.Transfer to a paper towel-lined plate to drain.Garnish with chopped parsley and serve hot with a creamy or spicy dipping sauce

Ingredients :Chicken livers, cleaned and trimmedButtermilkAll-purpose flourCornmealGarlic powderOnion powderPaprikaSaltBlack pepperCayenne pepper optionalVegetable oil for fryingFresh parsley for garnishInstructionsSoak the chicken livers in buttermilk for at least 30 minutes to keep them tender and mild.In a bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using.Remove the livers from the buttermilk, letting excess drip off, then coat well in the seasoned flour mixture.Heat vegetable oil in a deep skillet over medium heat.Fry the livers in batches until golden brown and crispy, about 3 to 4 minutes per side.Transfer to a paper towel-lined plate to drain.Garnish with chopped parsley and serve hot with a creamy or spicy dipping sauce