LOL! Now that's an important job, not to be entrusted to just anybody. I like it with steamed collards, drenched in garlic butter with plenty of sauteed mushrooms.
And next time you fry chicken, you be sure to soak the pieces in buttermilk for a whole day in fridge before rolling in flour and spices and frying it up in pork fat! (Forgive me if you already know this). A big black iron skillet is essential (shame on you if you don't have one!) :-)
I have never mastered the art of frying chicken in a skillet....but one of these days I will......and I probably own more cast iron pots and pans than Carter has liver pills....
But I shouldn't have used the term "fry up" about the chicken livers....I was only sauteing them...I made chicken liver stroganoff.