one at a time, allowing excess liquid to drip off. Place each piece into the seasoned flour.
Press the flour mixture gently onto the liver so the coating sticks well. For an even thicker crust, dip the coated liver briefly back into the buttermilk and then give it a second coating of seasoned flour.
Place the breaded pieces on a clean tray while you finish coating the remaining livers.
Step 3: Heat the Oil
Pour enough oil into a heavy, deep skillet or Dutch oven to allow the chicken livers
