Rinse chicken livers and pat them dry with paper towels.
In a shallow bowl, whisk together milk and a splash of hot sauce, then soak the livers for 30 minutes.
In another bowl, mix flour, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a skillet over medium-high heat until hot and shimmering.
Remove livers from the milk, dredge them in the seasoned flour, and shake off excess.
Carefully place the coated livers into the hot oil, frying in batches to avoid overcrowding.
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