Southern Sauteed Chicken Livers

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!

* Per serving · 4 servings · Values may vary.

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