Pan-Fried Chicken Livers - cooking recipe

Ingredients

canola oil
1 lb chicken liver, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon poultry seasoning

Preparation

Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2\". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
Soak livers in buttermilk for 5 minutes.
Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.