In this case plain flour that coat each liver individually. Making sure to let the excess liquid drip off. Cover the liver totally with the flour and knock off the excess
I used my tabletop fryer to do this not crowding the basket. They took about 4 minutes because turkey livers are larger than chicken liver. Below is the a couple just out of the fryer. I found they are best eaten while a little warm. After they have sat awhile they are not so good. I am sure this is because the liver is mostly fat and a little congealed when cold.