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I soak mine in buttermilk with some black pepper for about an hour. I do a half all purpose flour, half corn meal, mix in garlic powder, onion powder, parsley, basil, and some Greek seasoning, take 'em out of the buttermilk, roll 'em in the dry mix and into a black iron skillet with peanut oil on medium heat..... you can double dunk 'em back into the buttermilk and back through the dry mix for a little more crust.