Quote:
Originally Posted by mr crab
I get we m all cut and singled out, then let em soak in a big bowl with Louisiana Hot sauce for a Lil bit. Then i pour floor right into that bowl, mix it around with my hand till the flour dries up the hot sauce, and throw em n the grease. Easy. Just fry em a Lil longer after they float.
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If you brine them overnight using a 1/4 cup salt diluted into a 1/2 gallon of water they come out much more tender.