Chicken Livers (Martha)

• Wash the chicken livers, inspecting them.  If they look bad, throw away.

• Drain.  Place in a bowl and pour salt over them.  Cover with cold water and refrigerate at least 8 hours or overnight.

• Drain and rinse off chicken livers.  Drain on paper towel.

• Combine an egg with some cream.  Mix well.

• Mix some flour with kernel sanders flour mixture

• Coat chicken livers in flour mixture, then dip in egg mixture, and back in flour mixture.

• Do this to all chicken livers.

• Then place in fry daddy and cook for about 5 minutes or until golden brown.  May take several batches.  Do not over crowd.

• If not using deep fryer.  Pour enough oil in skillet so that the chicken livers will float.