Fried chicken livers are for sure in my top 10 food favorites. You can play around with this a little to make them a bit spicier, a few shakes of hot sauce in the milk will do it. It really doesn't matter what you do as long as you don't over cook them and make them dry and tough.
The most important thing is to get yourself ready to cook. Chicken livers pop the first minute or so of frying. I don't care how fast you are there is a good chance you will not get the lid on before you get hit on the arm with the hot grease. I have the scars to prove it. My solution is long gloves. Remember the long over the elbow gloves from the 70's and 80's, of course most of you don't. Well I happen to have saved a few pair and they are perfect for frying chicken livers or bacon or anything that pops on you. Plus you look pretty classy while you're cooking, if you are not still in your night shirt or jammies.
Carolina-Style Fried Chicken Livers
1/2 cup all-purpose flour or your favorite seasoned flour
1/2 cup whole milk
Salt and pepper to taste
2 1/2 pound chicken livers, fresh is always better
Flour for dredging
Mix the flour, milk, salt, and pepper into a batter.
Fill a deep fat fryer half full with salad oil and set the heat for 400.
Wash the livers thoroughly and drain on paper towels. Dredge the livers individually in plain flour, then dip into the batter and roll until well covered. Drop the livers one at a time into the hot fat, and cook only 4-6 livers at a time. It's important to put a cover on the fryer since the livers are known to pop during the first minute of cooking.
Cook 2 to 3 minutes until golden brown. DO NOT overcook, which will result in dry, tough livers.
Serve while they are hot, with buttered toast and French fried potatoes along with plenty of catsup for dipping.