Clean the chicken livers for any fat or tissues and cut the chicken livers in half.

In a bowl, put the buttermilk and the hot sauce the put the chicken livers.

Marinate in a fridge for at least 60 minutes.

Remove the liquid from the chicken liver with a strainer.

Beat the eggs and set aside. Place the flour in an empty bowl and the bread crumbs on another empty bowl.

Dredge each chicken liver first in the flour, then dip in the beaten eggs and finally dredge in the bread crumbs.

Place each breaded chicken liver on a tray or plate.

In a frying pan or a heavy skillet pour enough cooking oil until it reach at least 1 and 1/2 inch deep.

Fry each chicken liver batches for 3 to 5 minutes per side or until it turns golden brown.

Place the fried liver on a strainer before transferring it to a serving plate.

Serve with catsup or gravy.

tablespoon lemon juice or calamansi juice or vinegar

Combine the milk and the lemon juice and stir.

Allow the milk to rest for at least 5 minutes but no longer than 10 minutes.

When the milk is slightly curdled, the buttermilk is ready for use.