Pan-Fried Chicken Livers

Trim away connective tissue and any greenish areas from the chicken livers. Halve large pieces so they are similar in size, then pat thoroughly dry with paper towels.
Combine the flour, salt, pepper, garlic powder, and onion powder in a shallow bowl. Place the beaten eggs in a second bowl and the panko in a third.
Dredge each piece in the seasoned flour, shaking off the excess. Dip in egg, then press into the panko to coat all sides. Let rest for 10 minutes to help the coating stick while you heat the oil.
Heat about ½ inch of vegetable oil in a heavy skillet over medium heat to 350°F. Carefully add the livers in a single layer and fry in batches, turning gently, until golden and the centers reach 165°F on an instant-read thermometer. Use a splatter screen, as chicken livers can pop in hot oil. Let the oil return to temperature between batches.
Transfer to a wire rack set over a baking sheet or a plate lined with paper towels. Squeeze fresh lemon over the livers, sprinkle with a little salt, and serve hot.