Empty the chicken livers into a colander. Rinse under cold water. Using a paring knife, trim away any white fat, connective tissue, or green spots. Cut large lobes into uniform bite-sized pieces. Rinse again.

Fill a large bowl with ice water and the kosher salt. Submerge the trimmed livers and let them sit for 20 to 30 minutes to draw out impurities.

In a wide, shallow dish, whisk together the flour, cornstarch, panko breadcrumbs, Creole seasoning, garlic powder, onion powder, and Italian seasoning until completely blended.

Drain the livers and rinse them briefly. Lay them out on paper towels and pat them completely dry.

Working in small batches, toss the dry livers into the seasoned flour mixture. Press down firmly so the breading sticks to every crevice. Shake off the excess.

Heat 2 to 3 inches of canola oil in a wok or heavy Dutch oven over medium-high heat until it reaches 350°F.

Carefully drop the breaded pieces into the hot oil. Fry for 4 to 6 minutes, turning occasionally, until a dark golden-brown, craggy crust forms.

Remove with a slotted spoon and let rest on a metal grate over the wok or in a paper-towel-lined holding pan. Wait at least 5 minutes before eating to avoid burning your mouth!