I have a lot of fond memories when Ben and I were newly weds, we would go to this wing place every Thursday and get 60 cent wings, and I wanted to try my hand at making my own.

 1 lbs. chicken wings
1½ cups of flour
1 teaspoon of salt and pepper
2 eggs
1 cup of milk
oil for frying
Sauce
1/4 cup of Tabasco sauce
1/4 cup of Louisiana hot sauce
1 teaspoon of Worcestershire sauce 
2 teaspoons of chili powder
2 teaspoons of paprika
1 teaspoon of vinegar
3 Tablespoons of butter
3 Tablespoons of flour
                                                                              2 teaspoons of garlic powder
In a large pot heat your oil over medium- high heat
Using a large bowl, mix the egg and milk. Now soak your chicken in the milk mixture for 5 minutes. In a bowl or Ziploc bag mix the flour sat, and pepper. Take the chicken out of the wet mixture and place in the dry and thoroughly coat the chicken. Now carefully place the chicken into the hot oil and cook until internal temp. is 165℉. Once the chicken is done set it aside and remove the hot oil. In a medium pan over medium heat add the butter, flour, chili powder, paprika, and garlic powder. Once the butter is melted pour in the Tabasco, Louisiana, and Worcestershire sauce; give it a quick stir and let it simmer for 5 - 10 minutes and then coat the wings in the sauce, serve with ranch and a smile.

Its so fluffy and warm, sorta like a French donut.

 1/2 cups of self rising flour
2 1/2 teaspoons of active dry yeast
1/2 cup of sugar
​4 Tablespoons of butter
1/2 cup of  heavy cream
                                                          1/4 cup of warm water
                                                         1 teaspoon of vanilla
                                                         1 teaspoon of salt
                                                          1 egg + 1 egg white
                                                        powder sugar for sprinkling
In a large bowl, whisk the water and yeast until it starts to foam. Mix in the salt,  1 1/2 cup of flour, and sugar. In a small bowl combine the butter and heavy cream, heat the mixture until butter is melted. Whisk in the vanilla, egg, and egg white. Now add the wet to the dry, stir until the mixture becomes sticky. Pour in remaining flour, Kneed until the dough becomes an elastic dough ball, if need be at add more flour.
    Grease a large bowl, and place the dough into the bowl, cover and let proof for 1 1/2 hr. or until it has doubled in size. Once the dough has doubled in size; preheat your deep fryer to 350 degrees F.  place the dough onto a floured surface, and roll the dough into an in thick oval. Cut the dough into medium to large squares and carefully place them into the fryer basket, try not to crowd it, now lower it into the oil. Cook until they are puffed up and golden. Carefully remove and drain on a paper towel. Once are cooled sprinkle the powdered sugar on top.

These pork chops are so flavorful they're toddler approved.

 1 lbs. pork chops
1 Tablespoon garlic salt
 1 1/2 cups of flour
Salt and pepper to taste
2 eggs
1 1/2 cups of ground oats
​ 1 Tablespoon melted butter
                                                                       1 teaspoon ground parsley 
                                                                        1 cup of oil
In a medium pan heat oil over medium heat.
Alright now to the fun part. Using a meat mallet Tenderize the pork chops, now set them aside. You are going to need three bowls; in the first bowl combine flour, salt, and pepper, in the second bowl combine the milk, eggs, garlic salt, and parsley. After that whisk it all together. In the third bowl pour in the oats.  Drag the pork chops through the flour, then wet mixture and then the ground oats and place it in the hot oil, repeat this with the rest of the chops.
     Cook the pork chops until golden brown, 5-10 minutes on each side. the meat should be 160 degrees F.

 These tasty little morsels are finger licking good.

1 lb. Catfish nuggets
​2 cups cornmeal
2 cups flour
2 eggs beaten
2 Tablespoons yellow mustard
​2 Tablespoons Cajun seasoning
​1 Tablespoons black pepper
​1 Tablespoon chili powder
​1 Tablespoon garlic salt
                                                               Oil for cooking

​Rinse and dry fish; place fish in a large bowl. Heat oil in a pan over medium heat to 350 degrees F. Don't fill the pan more than half way. Mix seasonings together in a small bowl and set aside. in a gallon freezer bag add cornmeal, flour, and 2 tablespoons of the seasoning mix, mix well. Add remaining seasoning mix, mustard, and egg to the bowl of fish; mix well. Once oil is ready place a few nuggets into the cornmeal  and flour mixture, close the bad tightly and shake well. Shake the fish lightly when removing from the bag to remove excess flour. Place fish into pan and fry 4-5 minutes on each side. Repeat until all the fish is cooked, don't crowd the pan. Drain on paper towels and serve with lemon and tartar sauce.

​Now I wouldn't  very southern if I couldn't fry chicken. Nothing makes me think of the deep south then taking a bite of some crunchy, juicy, tender fried chicken.

                       
1/2 cup milk
 1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
 1 teaspoon paprika
1 teaspoon ground black pepper
 1/4 teaspoon poultry seasoning
1 pound boneless skinless chicken breast,
3 cups  oil

 In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

In a large skillet, heat oil on medium-high. Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.