1⁄2 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon smoked paprika
1⁄8-1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon fresh ground black pepper
1⁄2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)
Rinse chicken livers and drain well. 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. Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT. Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time. DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood. Remove livers from pan and drain on paper towels. The pan drippings make great milk gravy! Don’t forget the biscuits!