@AnswerMan, I always check for those bile ducts before I start marinating my chicken livers. I like to coat mine with a liberal amount of seasoned salt and let them marinate for a few minutes while I set up the dredging and frying stations. I mostly use flour seasoned with salt and pepper for the dredge, then I fry the livers in hot oil until they are almost burnt. Some people like the soft texture of chicken livers, but I prefer them to be very crispy.
If I can't make my own fried chicken livers, I will look for them at local convenience stores with deli counters. Here in the South, it's not unusual to find fried chicken livers and gizzards on the menu of local restaurants.