We love chicken livers. We like them with gravy or honey mustard sauce.
Put the chicken livers in the buttermilk and let soak for about 3 or 4 minutes. Mix flour, garlic powder, salt, pepper, cayenne and cumin in a shallow bowl. Dredge chicken liver in flour until totally covered. Heat oil in skillet. Fry livers turning often until crispy. Remove from skillet and drain. We like chicken livers with gravy or honey mustard sauce. Recipes for both below. Enjoy!
Gravy from Drippings:
If you have any flour left over from dredging the livers put it in the drippings left in the frying pan. You need about 1/4 cup flour. I leave the crumbs in the skillet with the drippings, add the flour and stir to soak up the oil. Add about 1 1/2 cups milk and a teaspoon black pepper. Bring to a boil, stirring to keep from burning and cook until gravy thickens to desired consistency. Serve over chicken livers. Makes about 1 1/2 cups of gravy.