classic Southern Fried Chicken Livers

1 lb (450 g) chicken livers, trimmed and rinsed1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)1 cup all-purpose flour1 tsp salt1 tsp black pepper1 tsp garlic powder1 tsp onion powder½ tsp paprika¼ tsp cayenne pepper (optional)Vegetable oil, for fryingInstructionsSoak the liversPlace the chicken livers in the buttermilk.Refrigerate for 30 minutes to 2 hours.Prepare the coatingIn a shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.Coat the liversRemove the livers from the buttermilk, letting the excess drip off.Dredge each liver in the seasoned flour until well coated.Heat the oilHeat 2–3 inches of vegetable oil to 350°F (175°C).FryFry the chicken livers in small batches for 4–6 minutes, turning once, until golden brown and cooked through.The internal temperature should reach 165°F (74°C).Drain and serveDrain on a wire rack or paper towels.Sprinkle with a little extra salt while hot.Serving SuggestionsServe with:Mashed potatoesColeslawBiscuits or cornbreadHot sauce or ranch dressingGravy for dippingThese fried chicken livers are crispy on the outside and tender on the inside—best served fresh and hot.