Fried Chicken Livers with Onion Gravy

Ingredients

• 1 1/2 lb chicken livers
• 1 1/2 cups whole milk
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons seasoned salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 cups peanut oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 3/4 cups chicken broth
• 1 teaspoon Worcestershire sauce

Before you cook

• Trim the connective tissue and any green spots from the chicken livers.
• Separate the lobes and pat the livers dry with paper towels.
• Soak the livers in the milk in a bowl for 20 minutes in the refrigerator.
• Whisk the 1 cup flour, cornstarch, seasoned salt, black pepper, paprika, and cayenne together in a shallow dish.

Steps

1. Pour the peanut oil into a deep skillet to a depth of 1 inch and heat it to 350 degrees Fahrenheit.
2. Lift the livers from the milk a few at a time and let them drain briefly.
3. Press each liver into the seasoned flour and turn it until fully coated.
4. Lower five or six coated livers into the hot oil, standing back because they spit.
5. Fry for 2 minutes, then turn them and fry 2 minutes more until the crust is deep gold.
6. Move the fried livers to a wire rack and salt them lightly.
7. Fry the remaining livers in batches, letting the oil recover between them.
8. Pour the frying oil out of a second skillet or use a clean pan, and melt the butter over medium heat.
9. Cook the sliced onion in the butter for 10 minutes until soft and browned at the edges.
10. Sprinkle the 2 tablespoons flour over the onion and stir for 2 minutes.
11. Whisk in the chicken broth slowly until the gravy is smooth, then add the Worcestershire sauce.
12. Simmer the gravy for 5 minutes until it coats a spoon.
13. Spoon the onion gravy over the fried livers and serve at once over rice.