CHICKEN LIVERS

CHICKEN LIVERS 24 oz. Chicken Livers 1 cup buttermilk or milk + 2 TBL lemon juice or vinegar 2 TBL yellow mustard 1 TBL garlic powder 1 TSP smoked paprika 1 TSP dried mustard ½ TSP Cumin Sea salt/ground black pepper 2 cups all purpose flour ¼ cup yellow cornmeal ½ cup peanut oil 250° OVEN In a dish, add chicken livers to buttermilk, mustard and soak in fridge at least an hour or more. Drain in colander and discard milk. In a deep dish, add flour, cornmeal and seasonings. Coat the livers well in flour mixture. Return to fridge for about thirty minutes. In a deep cast iron skillet, add oil and heat to 300° Place livers in hot oil and cook to crisp on all sides. Don’t over crowd the skillet. Place livers in oven to keep hot while cooking remaining livers. Add a few dashes of salt at serving. Serve with potatoes and gravy