To prepare oven-fried chicken livers, dredge trimmed and halved livers in flour, egg and a crunchy coating. Place the coated livers in a greased baking dish, and bake them for 40 minutes at 350 degrees, or until they are golden. For optimal results, flip the livers once while baking them.
Before dredging the chicken livers, trim away any fat, strings or membranes to optimize the texture of the finished product. Halve the livers or cut them into uniformly sized pieces, pat them dry, and set them aside.
Prepare the dredging station by beating 2 eggs for every 1 pound of chicken livers in a wide, shallow bowl. In a separate shallow bowl, add 1 cup of all-purpose flour. Whisk a few generous pinches of salt and black pepper into the flour for seasoning. In a third bowl, add a crunchy coating such as panko, bread crumbs, mashed potato flakes, crushed crackers or almond meal.
Dredge the chicken livers by dipping them in the flour, then dipping them in the egg, and the coating. Be sure both sides are covered in the mixture and arrange the prepare chicken livers in the dish. Optionally, place the livers on a greased wire rack set in the dish or on a baking sheet. Baking the livers on a rack provides optimal air flow to crisp both sides.
