Southern Sauteed Chicken Livers - cooking recipe

Ingredients

1 lb chicken liver (rinsed and drained well, but not dried)
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

Preparation

Rinse chicken livers and drain well.
Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
Remove livers from pan and drain on paper towels.
The pan drippings make great milk gravy!
Don't forget the biscuits!