Title: Threadgill's Fried Chicken Livers
Categories: Poultry Appetizer
Yield: 4 Servings

1	lb	Chicken livers
		Frying oil
1		Egg; beaten
1/2	c	Milk
1	c	Flour
1	ts	Salt
1	ts	Pepper, black

Heat two inches of oil in a skillet to 325 F. Beat the egg and milk together. Make a seasoned flour dredge. Dredge the livers in the egg mixture, then in the flour. Place the livers in the hot oil *very* slowly and carefully. Cover the skillet, and after four minutes or so use very long tongs (12" or thereabouts) to turn the livers. Cover again, and cook for another four minutes. Drain the livers on a paper- towel lined platter (me, I use paper towels on top of newspapers). Serve with cream gravy.

You be right careful when you're cooking these things, because they'll pop hot oil right outa the pan and nail you from several feet away.

Threadgill's Restaurant Austin, TX

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