If using chicken tenders or catfish, place in a shallow bowl and cover with buttermilk mixed with 1 tsp hot sauce (optional). Let sit 20–30 minutes in refrigerator to tenderize and help breading adhere.

Season Dry Mix

In a shallow dish combine 1.5 cups all-purpose flour, 1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 0.25 tsp cayenne. For chicken-only dredge, you may use 1 cup flour mixed with 1 cup panko/breadcrumbs and half the seasoning.

Bread Chicken Tenders

Remove chicken from buttermilk, let excess drip off, dredge first in seasoned flour, then in panko (press to adhere). Set on a rack while oil heats.

Bread Catfish

Pat catfish fillets dry, coat in seasoned flour/cornmeal mixture, pressing to adhere.

Cook Fried Proteins

Heat 1–1.5 inches of vegetable oil in a large skillet or fryer to 350°F (175°C). Fry chicken tenders for 4–6 minutes, turning once, until golden and internal temp reaches 165°F (74°C). Fry catfish fillets 3–5 minutes per side until golden and flaky. Drain on paper towels.

Grilled Shrimp

If shrimp selected, toss with 1 tbsp melted butter, 0.25 tsp salt, 0.25 tsp black pepper, and 0.25 tsp paprika. Thread onto skewers and grill over medium-high heat 2–3 minutes per side until opaque. Finish with 1 tbsp butter brushed on top.

BBQ Pork

If pulled pork selected, reheat gently in a saucepan with 1/2 cup BBQ sauce over low heat until warmed through, stirring occasionally.

Burger (if chosen)

Season patty with salt and pepper, cook on a hot skillet or grill 4–5 minutes per side for medium, adjust to desired doneness. Keep warm while assembling.

Spuds or Fries

For Spanky’s spuds (roasted cubes): Preheat oven to 425°F (220°C). Toss 2 cups cubed russet potatoes with 2 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp dried rosemary, and 1 tsp salt. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp.

For French fries (frozen): Bake or fry according to package instructions until crisp. Season with salt immediately after cooking.

Coleslaw

In a bowl combine 0.5 cups mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1 tsp Dijon mustard, 0.25 tsp salt and 0.25 tsp pepper. Whisk until smooth. Add 2 cups thinly sliced cabbage and 0.5 cup shredded carrot, toss to coat. Chill at least 15 minutes to let flavors meld.

Hushpuppies

In a bowl whisk 1 cup cornmeal, 0.5 cup flour, 1 tsp baking powder, 1 tsp sugar, and 0.5 tsp salt. Stir in 0.25 cup finely chopped onion. Whisk together 0.5 cup buttermilk and 1 egg, then fold into dry ingredients to form a thick batter. Heat vegetable oil in a deep pot to 350°F (175°C). Drop tablespoons of batter into oil (do not overcrowd) and fry 2–3 minutes, turning as needed, until deep golden. Drain on paper towels.

Assemble & Serve

Choose two proteins and portion them onto a plate: for example, 2 catfish fillets + 3 chicken tenders, or grilled shrimp + pulled pork. Arrange a scoop (about 1 cup roasted spuds or a serving of fries) and 1/2 cup coleslaw on the side. Add 4–6 hushpuppies to the plate.

Garnish with lemon wedges, a sprinkle of chopped parsley, and serve tartar sauce or ranch on the side for dipping. Serve immediately while hot and crispy.