I love chicken livers, but I am the only one that does. I can get them at a chicken chain restaurant, but they always over cook them, and I like them to be a bit pink. But the batter is so good on them. I cannot duplicate it, so I dredge in flour and fry in a skillet with a bit of oil, but sometimes the breading doesn't stick so well. Another thing I do is just to cook them in a bit of butter with some seasonings, and sometimes a bit of onion, totally skipping the breading.
How do you prepare them?