Fried chicken livers

1 pound chicken livers, trimmed of connective tissue
1 cup milk
1 cup flour
1 tablespoon salt
Freshly ground pepper
Enough Canola oil to deep-fry in whatever heavy and deep pan you are using

1). Place milk and trimmed livers in bowl and refrigerate for an hour or two and then allow to sit on counter for 30 minutes before frying.
2). Start heating your oil.
3). Whisk together flour and salt in a mixing bowl.
4). Remove livers from milk with your hands and add to flour/salt mixture and shake around until livers are coated.
5). When oil is hot 350 F. shake excess flour off livers and add to hot oil carefully; do not crowd pan.
6). Move livers around a bit so they don’t stick together.
7). Fry until golden brown – should not take more than a couple minutes.
8). Remove to paper towels to drain excess oil.
9). Add a couple quick grinds of fresh pepper and enjoy while hot.