Chicken Fingers

Fried Catfish Filet, special sauce, lettuce, tomato on grilled hoagie roll

Catfish Po-Boy

Breakfast Sandwich

Crispy Fried Party Wings

Crispy Fried Whole Chicken Wings

Succulent Shrimp

Alabama

Georgia

Fish (2) & Shrimp Basket

Golden Fried Catfish

Crispy Bacon (pork or turkey)

Three Succulent Catfish Filets (fried or grilled)

Mississippi

Tennessee

Three Whole Chicken Wings fried golden brown

Kentucky

Two Juicy Beef Hotlinks butterflied and grilled to perfection

Louisiana

Crispy Golden Chicken Fried Steak w/ Country Gravy

Arkansas

Big Gritz Breakfast

Specialty Waffles

Three Wings or Catfish Filets, Collard Greens, Candied Yams, Mac & Cheese, and Cornbread

Holy Trinity

Three Crispy Fried Chicken & Waffle

BBQ Chicken, BBQ Ribs, BBQ Baked Beans, and Potato Salad, Green Salad, and Peach Cobbler.

Country Delight

Fried Catfish, Hot links, Grits or Potatoes, Toast or Biscuits, Fresh Fruit, Lemon Cake.

Bountiful Brunch

Bacon, Sausage Patties, Grits or Potatoes, Scrambled Eggs, and Toast or Biscuits.

Morning Glory

Fried Chicken, Fried Catfish, Mac-n-cheese, Collard Greens, Cornbread, Green salad, and Peach Cobbler.

Southern Flare

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1" wide to make approximately 12–16 fingers total (depending on breast size). Pat the strips dry with paper towels.

Trim and slice

Place the chicken strips in a bowl and season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside while you prepare the breading station (10 minutes).

Season

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 large eggs with 1 cup buttermilk until combined. In a third shallow dish, combine panko breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.

Working in batches, dredge each seasoned chicken strip first in the flour, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip off; then press into the panko mixture to coat completely. Place breaded fingers on a wire rack set over a baking sheet. Repeat until all strips are breaded.

Pour enough oil into a large heavy skillet or Dutch oven to reach about 1/2" depth (you want the oil hot enough to sizzle but not deep-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45 seconds.

Add breaded chicken fingers to the hot oil in a single layer without overcrowding (work in batches). Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently so the breading stays intact.

Transfer cooked fingers to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Let the chicken rest for 2–3 minutes. Serve warm with ketchup and honey mustard for dipping, or your favorite sauces.

boneless skinless chicken breasts

salt

black pepper

garlic powder

paprika

all-purpose flour

large eggs

buttermilk (or milk + 1 tsp lemon juice)

panko breadcrumbs

grated Parmesan cheese (optional)

dried Italian seasoning (optional)

vegetable oil (or canola/peanut) for frying

ketchup

honey mustard

Pat the catfish fillets dry with paper towels and cut them into portions that will fit the hoagie rolls (about 4–5 ounces per portion). Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the ingredient list.

Prepare the fish

Place the fillets in a shallow dish and pour the buttermilk over them. Add 1 tbs hot sauce to the buttermilk if using and turn to coat. Cover and refrigerate for 20–30 minutes. This tenderizes the fish and helps the breading stick.

Marinate in buttermilk

In a shallow bowl or pie plate, whisk together the flour, cornmeal, breadcrumbs (if using), paprika, garlic powder, onion powder, cayenne, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper until evenly combined.

Make the breading

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in ~45 seconds.

Heat the oil

Working one piece at a time, remove a fillet from the buttermilk, letting excess drip off, then press it into the breading, coating on all sides and gently shaking off excess. Place breaded fillet into the hot oil, do not overcrowd. Fry for 3–4 minutes per side (depending on thickness) until breading is golden brown and fish flakes easily (internal temp ~145°F / 63°C). Transfer to a wire rack or paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while you fry remaining fillets.

Dredge and fry

While the fish marinates or fries, make the special sauce: in a small bowl whisk together mayonnaise, mustard, ketchup, pickle relish, hot sauce, lemon juice, paprika, and 1/4 tsp salt until smooth. Taste and adjust seasoning or heat. Chill until ready to assemble.

Slice the hoagie rolls lengthwise, leaving a hinge if you like. Spread 1/2 tbs softened butter on the cut sides of each roll. Heat a grill pan or skillet over medium-high heat and grill the cut sides buttered-down until golden and lightly crisp, about 1–2 minutes. Remove and set aside. Rinse and dry the lettuce; slice the tomato into 1/4-inch rounds.

Prepare rolls and vegetables

Spread a generous tablespoon (about 1 tbs) of special sauce on both the top and bottom halves of each warmed roll. Layer on a handful (about 1/2 cup) of lettuce on the bottom half, arrange 2–3 tomato slices, then place the hot fried catfish fillet(s) on top. Add pickle slices if using. Spoon a little more sauce on the fish if desired, then close the sandwich.

Assemble the Po-Boy

Cut each sandwich in half if desired and serve immediately with lemon wedges on the side for squeezing over the fish.

Serve

catfish fillets

buttermilk

hot sauce (optional)

yellow cornmeal

fine dry breadcrumbs (or panko, optional)

onion powder

cayenne pepper

vegetable oil (for frying)

mayonnaise

Creole or Dijon mustard

pickle relish (sweet or dill)

hot sauce

lemon juice

hoagie rolls (6–8 inch)

butter (softened)

romaine or iceberg lettuce

tomato, sliced

pickle slices (optional)

lemon wedges (for serving)

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk (or water), 1 teaspoon salt, and 1 teaspoon black pepper. Whisk briskly until blended and slightly frothy. This yields a tender, evenly seasoned scrambled/omelet-style egg for the sandwich.

Prepare eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter. Once melted and slightly foamy, pour in the egg mixture. Let eggs sit for about 10–15 seconds, then gently stir with a spatula, folding from the edges to the center, forming soft curds. Cook 1–2 minutes until mostly set but still moist — you want slightly undercooked eggs because they will finish cooking on the warm sandwich. Remove from heat.

Cook eggs

While the eggs cook, split an English muffin or take two slices of bread. Butter the cut/toast side with 1 teaspoon butter. Place buttered side down in a separate skillet over medium heat or use a toaster; toast until golden, about 1–2 minutes in a skillet or 2–3 minutes in a toaster.

Toast bread or muffin

Place the hot toasted bread or bottom muffin half on a plate. Immediately set 1 slice of cheese on the warm bread so it begins to melt.

Assemble with cheese

If using cooked bacon, ham, or sausage, heat briefly in the skillet (about 30–60 seconds per side) until warmed and slightly crisp. Place the warmed protein on top of the melting cheese.

Spoon the warm scrambled eggs on top of the cheese and protein. Add a small drizzle of hot sauce or ketchup (about 1 teaspoon) and sprinkle 1 teaspoon chopped chives or parsley if using. Top with the other slice of toasted bread or muffin half.

Press sandwich gently, cut in half if desired, and serve immediately.

milk or water

butter (for cooking eggs)

sandwich bread or English muffin

cheddar or American cheese slice

butter (for toasting bread)

cooked bacon, ham, or breakfast sausage

hot sauce or ketchup

freshly chopped chives or parsley (optional)

In a large bowl or container, stir together 4 cups cold water with 2 tbs kosher salt and 1 tbs granulated sugar until dissolved. Add 2 smashed garlic cloves, 1 tsp black peppercorns and 1 bay leaf.

Submerge the wings in the brine, cover, and refrigerate for 1 to 2 hours (no more than 4 hours). This firms the meat and seasons it through.

After brining, remove wings, pat thoroughly dry with paper towels. Discard brine.

Whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp ground black pepper in a shallow wide bowl or baking dish.

Make dry mix

In another bowl combine 1 cup buttermilk and 1 tsp hot sauce. If using milk + lemon juice substitute, make that up before starting. Whisk to blend.

Make wet binder

Dip each dried wing into the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so a good coating adheres. Place coated wings on a wire rack set over a baking sheet. For extra crunch, repeat: dip quickly back into buttermilk and dredge again in the flour mix for a double coating.

Let coated wings rest on the rack for 10–15 minutes; this helps the coating set and reduces fall-off during frying.

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (enough to cover wings once added). Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in ~40–45 seconds.

Working in batches (do not overcrowd), gently lower wings into the oil with tongs. Fry the first batch for 6–7 minutes until the coating is golden and crisp. Maintain oil temperature between 325–350°F; adjust heat as needed. Use a slotted spoon or spider to turn wings once or twice for even color.

Remove wings to a wire rack set over a sheet pan to drain. Fry remaining wings in additional batches, allowing oil to return to temperature between batches.

Optional crisp-up: for extra-crispy skin, return all wings to the hot oil (375°F / 190°C) for 45–60 seconds just before serving, then drain again.

While still hot, sprinkle wings with 1/4 tsp finishing salt and chopped parsley if using. Serve immediately with lemon wedges on the side for squeezing and your choice of dipping sauce.

Allow oil to cool, strain and store or discard according to local guidelines.

chicken wings (drumettes + wingettes), split and tips removed

cold water

kosher salt

granulated sugar

garlic cloves, smashed

black peppercorns

bay leaf

cornstarch

baking powder (aluminum-free)

black pepper, ground

buttermilk (or whole milk + 1 tbs lemon juice)

hot sauce (optional, for tang)

neutral oil for deep frying (vegetable, canola, or peanut)

finishing salt (optional)

fresh parsley, chopped (optional)

lemon wedges

If not already split, separate wing tips and discard or reserve for stock. Pat the wingettes and drumettes thoroughly dry with paper towels. Removing surface moisture helps the coating adhere and yields crisper skin.

Trim and pat dry

Place the wings in a large bowl or zip-top bag. Whisk together buttermilk, hot sauce (if using), 1 tablespoon kosher salt and 1 teaspoon black pepper. Pour the mixture over the wings, pressing out excess air if using a bag. Ensure all wings are submerged or well coated.

Cover and refrigerate for at least 4 hours and up to 12 hours. The buttermilk brine tenderizes and flavors the meat and helps the dry coating adhere.

About 30 minutes before frying, remove the wings from the refrigerator. In a large shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornstarch, 2 tablespoons kosher salt, 2 teaspoons black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper and baking powder. Whisk until evenly mixed.

Set up a dredging station: one tray for drained wings, one for seasoned dry mix. Line a wire rack over a sheet pan to rest dredged wings; this allows excess flour to fall away and helps air circulate.

Remove wings from buttermilk, allowing excess to drip back into the bowl. One at a time, shake off excess buttermilk and place into the dry flour mixture. Press the flour onto all surfaces so a good coating forms, then transfer to the wire rack. Repeat until all wings are coated.

Let the coated wings rest on the rack for 15–20 minutes at room temperature. This rest helps the coating set and reduces flour sloughing during frying.

Pour oil into a deep, heavy pot or a deep fryer, filling to no more than half the pot. Heat to 325°F (160°C) for the first fry. Use a thermometer to maintain temperature.

Working in batches of 6–8 wings (do not overcrowd), gently lower coated wings into the oil. Fry the first batch for 6–7 minutes until pale golden and the internal temperature reaches about 150°F (65°C). Remove with a slotted spoon and transfer to a wire rack set over a sheet pan to drain. Keep wings warm in a low oven (200°F / 95°C) if desired between batches.

Increase oil temperature to 375°F (190°C) for the second fry. Return wings to the oil in batches and fry for 2–3 minutes until deep golden brown and internal temperature reaches 175–180°F (79–82°C). The second high-temperature blast creates a very crispy exterior.

Remove wings and let drain on a clean wire rack for 2–3 minutes. While still hot, sprinkle with flaky finishing salt and toss gently if desired.

Arrange wings on a platter, garnish with chopped parsley and lemon wedges. Serve immediately while crisp.

Leftovers can be kept refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (205°C) oven on a wire rack for 8–10 minutes.

whole chicken wings (split at joints, wingette + drumette + tip removed)

freshly ground black pepper

smoked paprika

neutral frying oil (peanut, canola, or vegetable)

optional finishing salt (flaky sea salt)

fresh lemon wedges (to serve)

chopped fresh parsley (optional garnish)

Rinse the shrimp under cold water, remove shells if desired and devein. Pat thoroughly dry with paper towels; removing surface moisture helps both frying and grilling to get a good sear.

Clean and pat dry

Place the 8 shrimp in a medium bowl and set aside while you make the marinade.

In a small bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 3 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (optional). Whisk until evenly combined.

Pour the marinade over the shrimp and toss to coat all sides. Cover and refrigerate for 15–30 minutes. (Do not marinate longer than 30 minutes with citrus; shrimp can become mealy.)

If frying, set up a shallow station: in a small bowl mix 1 tbs all-purpose flour and 1 tsp cornstarch. If using, place 2 tbs fine breadcrumbs/panko on a plate. Pour 1 cup neutral frying oil into a small skillet or saucepan to a depth of about 1/2 inch. Heat over medium-high to 350°F (175°C) or until a small pinch of coating sizzles immediately.

Prepare coating and oil

Lightly dredge each marinated shrimp in the flour-cornstarch mixture, tapping off excess, then press into breadcrumbs/panko if using. This creates a light crust while keeping the shrimp succulent.

Fry shrimp in batches (do not crowd) for 1½–2 minutes per side until golden and cooked through (internal temperature about 120–125°F; shrimp will be opaque and slightly firm). Use a slotted spoon to transfer to a paper-towel-lined plate to drain.

Season immediately with a small pinch of salt while hot, then proceed to garnish and serve.

Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 15–30 minutes to prevent burning. Thread shrimp onto skewers (2–4 per skewer) or place directly on a hot oiled grill grate.

Preheat and prepare grill

Oil the grill grates lightly or brush shrimp with the 1 tbs melted butter or extra olive oil to prevent sticking.

Grill shrimp 1½–2 minutes per side, flipping once, until opaque and lightly charred. Avoid overcooking — shrimp cook quickly and will become rubbery if left too long.

Brush once with a little melted butter or oil during the last 30 seconds for added flavor and shine.

Transfer cooked shrimp to a serving plate. Sprinkle with 1 tbs chopped fresh parsley and squeeze the lemon wedges over the top to taste.

Serve immediately while hot. Fried shrimp pair well with a tangy dipping sauce; grilled shrimp pair well with extra lemon or a yogurt-herb sauce.

large shrimp (peeled, deveined, tails optional)

olive oil

fresh lemon juice

garlic (minced)

ground cumin

black pepper (freshly ground)

red pepper flakes (optional, for heat)

fine dry breadcrumbs or panko (optional, for extra crunch)

neutral oil for frying (vegetable, canola, or peanut)

unsalted butter (melted) or extra olive oil

fresh parsley (chopped)

Place a skillet or frying pan over medium heat. Lay the 4 slices of bacon in a single layer without overlapping. Cook for 4–6 minutes, flipping occasionally, until edges are brown and bacon is crisp but not burnt. For turkey bacon follow package times; aim for firm, browned edges. If pan renders a lot of fat, spoon off excess, leaving a thin layer to crisp the bacon. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.

Cook bacon to crispy

While bacon cooks, spread 1 tablespoon butter evenly on one outer face of each bread slice. In a small bowl mix 1 tablespoon mayonnaise with 1 teaspoon of salt and 1/4 teaspoon black pepper (adjust to taste). Spread the mayo mixture on the unbuttered side of one or both bread slices, depending on preference.

If toasting bread: heat a separate clean skillet over medium-low heat, place bread butter-side down and toast 1–2 minutes until golden. Repeat with second slice. Alternatively, toast under a broiler or in a toaster, then reapply a thin butter layer.

On the mayo-coated side of one slice, place the lettuce leaf. Top lettuce with 2 slices of tomato. Sprinkle the tomato lightly with a pinch of the remaining salt and a few cracks of black pepper to season.

Arrange the 4 crispy bacon slices over the tomato in an even layer. If using optional avocado or pickles, add slices on top of the bacon. If using hot sauce, drizzle it sparingly over the bacon now.

Place the second slice of bread, mayo-side down (or buttered side out if you prefer a buttery exterior), on top of the bacon to close the sandwich.

If you want a warm, pressed sandwich: return the closed sandwich to the skillet over medium-low heat, press gently with a spatula and cook 1–2 minutes per side until warmed through and golden. Slice in half on the diagonal and serve immediately.