After much internet chatter on Facebook about what menu number the chicken livers were at the Susie Q was (the definitive answer is 16), I spoke to my brother Mike, and he told me how it was made. I, of course, made a few changes.  First, I couldn’t use boxed pancake mix (too much salt and too many preservatives), and I couldn’t see how the batter could stick to a wet chicken liver.  Also, I’m big fan of seasoning food with herbs and spices.  One thing I can’t recreate is the lard that they cooked everything in, so that is why they won’t be as dark as you remember.   So thanks to Mike for the contribution.  Hope you like it.

1 pint chicken livers, drained and rinsed

1 cup flour to dredge

2 cups flour for batter

1 1/4 cup milk

2 tablespoons vegetable oil

2 eggs, beaten

2 teaspoons sugar

1/4 teaspoon Lowery season salt

2 teaspoons baking powder

1/2 teaspoon pepper

Vegetable oil for cooking

Heat oil to 350 degrees

Rinse chicken livers in cold water

Combine 2 cups flour, sugar, salt, baking powder and pepper and stir

Add milk, vegetable oil and eggs

Whisk until smooth

Dredge chicken livers in 1 cup of flour

Dip in batter

Drop carefully in oil

Cook until golden brown and delicious

The time will depend on your fryer

This is step I do.  I place the fried livers in the oven on a baking sheet with a wire rack at 250 for 15 minutes so they get a lot crunchier; it also makes sure the internal temperature of the chicken liver is 165 and safe to eat.

And I used the extra batter for some onion rings!