the Crispy Coating
While the livers are soaking, prepare the flour mixture.
Combine the flour, cornmeal, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a shallow bowl. Mix thoroughly.
The cornmeal gives the coating an especially pleasant crunch, while the combination of paprika, garlic, onion, and pepper adds plenty of flavor.
Remove the livers from the buttermilk one at a time, allowing excess liquid to drip off. Place each piece into the seasoned flour.
Press the flour mixture gently onto the liver so the coating sticks well. For an even thicker crust, dip the coated liver briefly back into the buttermilk and then give it a second coating of seasoned flour.
Place the breaded pieces on a clean tray while you finish coating the remaining livers.
Step 3: Heat the Oil
Pour enough oil into a heavy, deep skillet or Dutch oven to allow the chicken livers
