2 cups water
Chicken livers
1 to 2 cups all-purpose flour
Salt and pepper
In a large, deep skillet heat enough oil on medium-high heat to cover the bottom of the skillet about ΒΌ inch deep. Wash the chicken livers, place them in a medium-size bowl, and cover them with the water. In a small mixing bowl combine the flour and the salt and pepper to taste. Remove the chicken livers from the water, one at a time, shaking the excess water from the liver. Dredge the livers in the flour mixture and place them one at a time in the hot oil. Gently stir frequently while cooking. Cook for 4 to 6 minutes or until the livers are a golden brown, turning once. When the livers are done, remove them from the oil and drain on paper towels.
Hint: Chicken livers tend to pop grease when cooked. If you have a skillet screen, place it over the pan to prevent popping grease from burning you.
YIELD: DEPENDS ON THE NUMBER OF LIVERS COOKED