Serve with gravy or dipping sauce, if desired.Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Allow to rest 10 minutes before serving. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice.

Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.

Chicken livers are done when firm, golden brown and crispy.

Cook 3-4 minutes per side, turning occasionally.

When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.

You can do all of the dredging and set aside on a sheet of parchment paper.

Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying.

Add the chicken livers to a colander and rinse.

Mix to combine and add the water to loosen the wet mixture.

Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk.

Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.

Add the cooking oil to a skillet and heat over medium heat.

'I only cook when I have to, and as soon as a recipe calls for dredging, I'm out. She had noticed that I'd taken night classes at the International Culinary Center, and it sounded like she wasn't too thrilled about it. 'Yes, it's my ultimate source of stress relief.just like reading!' I said, smiling in a way I'd hoped was charming, but given my nerves, probably looked more like a snarl. (It shouldn't surprise you, then, that I did not get this job.) I'd applied to be the assistant to a literary editor, and I'd brushed up on the New York Times Bestseller list, crammed fiction trivia like I was prepping for Hemingway's version of the SATs, but seconds after sitting down in my itchy, poly-blend blazer, she hit me with a question that caught me totally off-guard: 'Do you actually enjoy cooking?' Fry for about 15 minutes per batch, turning over after 8 minutes, until golden brown and crispy. Add chicken to the hot oil in batches to avoid overcrowding I fry 4 pieces at a time.

Yes, a job interview-for a gig that had absolutely nothing to do with cooking. Dredge the chicken first in dry flour, then in wet batter, then in the other bowl of dry flour. My chicken-breading 'Aha!' moment came to me during a job interview a few years ago.