the age old standard is soak overnight in buttermilk & lemon squeeze( same as venison) roll in flour(salt pepper & garlic),egg dip/milk, roll again, deep fry or pan fry(has to be cast iron 12"-18" skillet. serve w/ cream (milk)gravy ( the grease,flour, milk & 1/4 cup beer), mashed taters, fried okra, fried green maters,fried breaded cukes,and bread & butter pickles. now thats country. even cajun rice.cold beer to taste (like we're gonna eat after those beers) and bluebell ice cream(or home churned vanilla w/ bosco chocolate syrup and hot peach cobbler on top.).