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Read more on next pageCarefully place the coated chicken livers into the hot oil. Lower them gently to minimize splashing.
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Fry in batches until the coating is deeply golden and crisp and the chicken livers are cooked completely through. Cooking time will vary depending on the size of the pieces and the temperature of the oil, so use a reliable food thermometer to verify that the thickest pieces reach 165°F (74°C) internally.
Avoid cutting into several pieces while they’re frying
