Southern Fried Chicken Livers
1/2 pound chicken livers
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable oil, for frying
Combine salt, paprika, garlic powder, and cayenne pepper. Pierce livers with a fork. Liberally season livers with the spice mixture. Dredge livers in flour and shake off excess.
Heat oil in a 12-inch cast iron skillet or heavy fry pan over medium heat.
Place livers into the pan and fry until cooked through, turning once. Use a splatter guard to keep oil explosions to a minimum. Don't overcook them.
Drain livers on a rack over a sheet pan lined with paper towels. Serve hot.