Chicken Livers
I just fixed them tonight for supper.
I take the livers and remove the little fatty particles (kitchen shears work good for this) cut the larger ones in half, put the livers on a paper towel until I'm ready to fry them.
First I fry about 5 strips of bacon until crisp.
Remove from pan. Crumble the bacon.
Using the bacon grease, I slice and fry a medium size onion, just until tender.
Remove from pan.
Season the livers with salt and pepper, flour. (shake them in a baggie) put them in the skillet. Tonight I started them in a not too hot skillet, it reduced the exploding. Covered with a screen, they can explode big time, turned the heat up, fried on one side 3 minutes, turned them over and cooked another two minutes. You may have to add a little butter here if the flour soaked up all the grease, added the onions and bacon.
Gave them a stir, fried only long enough to reheat the onions and bacon.
Serve with steamed rice(Jasmine) and green beans.
GOOD GRAZING!