Clean the livers: Rinse the chicken livers under cool water and pat them very dry with paper towels. Trim off any visible connective tissue or green spots. Cut large pieces in half so they cook evenly.

Soak for tenderness: Place the livers in a bowl and cover with buttermilk or milk. Let them soak for 20–30 minutes in the fridge. This mellows the flavor and helps keep the texture soft.

Prep the coating: In a shallow dish, combine flour, cornmeal (if using), salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Stir well so the seasoning is evenly distributed.

Heat the oil: Pour 1/2 inch of oil into a large, heavy skillet (cast iron is ideal). Heat over medium-high until it reaches about 350°F (175°C). If you don’t have a thermometer, a pinch of flour should sizzle on contact.

Drain and dredge: Remove the livers from the milk and let excess drip off. Coat each piece thoroughly in the flour mixture, pressing lightly so the crust adheres. Place dredged pieces on a wire rack for a few minutes to set.

Fry in batches: Carefully add livers to the hot oil without crowding the pan. Fry for 2–3 minutes per side, turning once, until deeply golden brown. The interior should be just cooked through but still tender.

Rest and season: Transfer to a clean wire rack or paper towel–lined plate. Immediately sprinkle with a pinch of salt to brighten the flavor.

Serve hot: Plate with lemon wedges, a handful of chopped parsley, and your favorite sauce. These are best eaten right away, while the crust is crisp.