In a medium bowl, combine marinade ingredients.

Stir to combine and set aside.

In a shallow dish, combine dredge ingredients.

Whisk to combine set aside.

Drain chicken liver and rinse in lukewarm water.

Add livers to marinade and allow to soak for at least 30 minutes..

Place several pounds of lard in a small dutch oven and get temperature to 375.

Take each liver from marinade and place in dredge mix, turn to coat.

Stage on a baking sheet to take to hot oil.

Fry in batches for about 4 minutes, turning after 2 minutes.

Allow oil temerature to recover after each batch.

Place fried livers on pan with wire rack inside to drain.