Fried Chicken Livers with Peppered Gravy

Ingredients

• 1 1/2 lb chicken livers
• 2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 3 cups vegetable oil, for frying
• 3 tablespoons pan fat, for the gravy
• 3 tablespoons all-purpose flour, for the gravy
• 2 cups whole milk
• 1 teaspoon coarsely ground black pepper, for the gravy

Before you cook

• Trim the connective tissue and any green spots from the livers and separate the lobes.
• Soak the livers in the buttermilk for 20 minutes in the refrigerator.
• Whisk the 1 1/2 cups of flour with the cornmeal, salt, pepper, garlic powder and cayenne in a shallow dish.
• Set a wire rack over a baking sheet.

Steps

1. Pour the oil into a deep cast iron skillet to a depth of one inch and heat it to 350 degrees Fahrenheit.
2. Lift the livers from the buttermilk a few at a time and let the excess drip off.
3. Toss the livers in the seasoned flour until they are heavily coated and set them on the rack.
4. Lower a third of the livers into the hot oil, standing back because they spit as they cook.
5. Fry them for 4 minutes, turning once, until the crust is deep golden and the livers are just firm.
6. Drain the livers on a clean rack and salt them immediately, then fry the remaining batches.
7. Pour off all but 3 tablespoons of the fat, keeping the browned bits in the pan.
8. Whisk the 3 tablespoons of flour into the fat and cook over medium heat for 2 minutes.
9. Pour in the milk while whisking and simmer for 5 minutes until the gravy is thick.
10. Season the gravy with the coarse pepper and salt and serve it alongside the hot livers.