fried chicken livers


1 1/2 pounds chicken livers, 1 1/2 cups self-rising flour, 1 tablespoon self-rising cornmeal, 1 1/2 tablespoons cornstarch, 1/2 teaspoon seasoning salt, 1/2 teaspoon black pepper, 2 tablespoons granulated garlic, 1 cup low-fat buttermilk, 1/2 tablespoon hot sauce, 1 cup solid shortening for frying.

In a brown paper bag add the flour, cornmeal, cornstarch, salt, pepper, and garlic, shake well to blend.  Taste for balance and yummyish.  Add the buttermilk and hot sauce to a bowl and mix well, set aside.    Get out the cast iron skillet, add shortening, allow the shortening to melt and come up o 375 degrees.  While the shortening is melting run the livers through the buttermilk, add to the flour shake well, shake off the excess flour.  Add the livers to the hot shortening, make sure not to crowd the skillet.  Turn one time, fry until a crispy golden brown.  Remove from the skillet and drain on a wire rack.  Serve hot or cold, they are delicious!


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