Oregano Fried Chicken Livers cooked in Rosemary Cooking Oil served with Cilantro and Picante Sauce.

 Oregano Fried Chicken Livers cooked in Rosemary Cooking Oil served with 

 Cilantro and Picante Sauce.

Ingredients

1 lb Chicken Livers

Buttermilk

Season Salt

Pepper

Paprika

Fresh Oregano

Fresh Rosemary Sprigs

Cilantro

Picante Sauce

Cooking Oil

Directions

In a large bowl, combine chicken livers, buttermilk, 1 teaspoon season salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 hours).

In another large bowl, whisk together flour, paprika, chopped oregano, 1 tablespoon season salt, and 2 teaspoons pepper. Lift chicken livers from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture.

In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In batches, fry chicken livers until golden brown, 4 to 5 minutes per side.

Serve with cilantro and picante sauce.