My brother and I have loved fried chicken livers since eating them at our grandmother's table as children, but we are the exceptions in our families, so we seldom get to eat them. I wanted to make some to take with me to the next family lunch, but they live an hour away, and I'm worried that the way I make them, they would be dry and leathery by the time I arrived and we were ready to eat, and I don't think they would take reheating well in the microwave. There's no way I can cook on site. Mom hates them and would never let me 'stink up her kitchen' with them. Like shrimp, chicken livers seem to have one perfect moment between underdone and overcooked. I'm almost read to break down and try a paté instead, but I don't think it would be the same.