to cook without crowding.
Heat the oil to approximately 350°F (175°C). A cooking thermometer is extremely helpful because maintaining the proper temperature gives you a crisp coating without excessively darkening the outside.
Do not fill the pan too full. Fry the livers in batches if necessary. Adding too many pieces at once can dramatically lower the oil temperature and produce greasy, soggy breading.
Step 4: Fry Until Golden and Fully Cooked
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