Place the chicken livers in a bowl and pour the buttermilk or milk over them. Let the livers soak for about 3 to 4 minutes. This helps tenderize the livers and mellow out their flavor.

In a shallow bowl, combine the flour with garlic powder, salt, black pepper, cayenne pepper or hot sauce if using, and ground cumin if desired. Mix thoroughly to evenly distribute the seasonings throughout the flour.

Remove the soaked chicken livers from the buttermilk or milk (from Step 1), allowing the excess liquid to drip off. Dredge each liver in the seasoned flour (from Step 2) and coat thoroughly on all sides.

Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot but not smoking, carefully add the coated chicken livers (from Step 3) in batches, being careful not to overcrowd the pan. Fry, turning often, until the livers are crispy and cooked through, about 4 to 6 minutes. Remove the livers and drain on a paper towel-lined plate. I like to serve these livers right away while they're hot and crisp for the best flavor and texture.