Southern Sauteed Chicken Livers

• chicken liver1 lb

  (rinsed and drained well, but not dried)

• flour↗1⁄2 cup
• salt↗3⁄4 teaspoon
• smoked paprika↗1⁄4 teaspoon
• cayenne pepper↗1⁄8 - 1⁄4 teaspoon

  1/8 - 1/4

• fresh ground black pepper↗1⁄2 teaspoon
• dried thyme leaves (or 1 teaspoon fresh)↗1⁄2 teaspoon
• bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)↗

Step-by-step instructions

1. 1

   Rinse chicken livers and drain well.

2. 2

   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.

3. 3

   Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.

4. 4

   Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.

5. 5

   DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.

6. 6

   Remove livers from pan and drain on paper towels.

7. 7

   The pan drippings make great milk gravy!

8. 8

   Don't forget the biscuits!