One deep fried chicken liver recipe from AllRecipes.com calls for 1 pound of chicken livers, one egg, 1/2 cup of milk, 1 tablespoon of garlic powder, and salt and pepper to taste. Another good recipe from Food & Wine is chicken liver paté seasoned with sage, rosemary and capers.
To make the deep fried chicken livers, put the chicken livers in a colander, rinse and drain. Whisk the egg and the milk in a bowl until they're well blended. Mix the flour, garlic powder, and salt and pepper until they're well combined. Dip the chicken livers in the egg and milk, and then dredge them in the flour and garlic powder mix. Make sure the livers are well coated.
In the meantime, heat a quart of vegetable oil to 375 degrees Fahrenheit in a large pot. Slip the coated chicken livers into the hot oil, and fry for about five to six minutes. Remove with a spider or slotted spoon, and leave to cool on a rack.
The Food & Wine recipe calls for 1 pound of chicken livers, one finely chopped white onion and one thinly sliced large French baguette. Other ingredients are 2 tablespoons of unsalted butter, 1/4 cup of extra virgin olive oil, two sprigs of sage and one sprig of rosemary. Still more ingredients are one minced anchovy fillet, 1 tablespoon of dried capers, 1/4 cup of cognac, and salt and freshly ground pepper to taste.
Cook the onions and herbs, and then cook the chicken livers and add the herb-onion mix. Flambé with the cognac, and discard the herb sprigs. Pulse everything in a food processor, and serve the paté on toasted baguette slices.