Tried it and it went pretty well. Used some prepackaged Louisiana fried chicken breading/seasoning this first time, but I'll make my own next time. Soaked them in buttermilk for an hour or so -- I guess my mom just used some kind of acidic something like a vinegar or lemon water, but I like the buttermilk. First batch, the crust wasn't as crispy as it should be, I think because the oil wasn't quite hot enough. Turned it up just a bit (my stove is super touchy and gets too hot way too easily) and the next pan was a lot better.
As cheap as livers are, I'll definitely be trying a bunch more.