I only do it for the gravy.....

I give up! I cannot fry chicken on the bone and I admit it! Just simply cannot do it- I have tried (God knows I have) and I realize that not being able to fry chicken on the bone might get my 'southern cook' card revoked, but I am DONE (or DUN) with trying to fry it. I have no switched to frying tenders which (uh duh) are easier to fry than those big ole "breastesses" that I love to eat... but you know the fried chicken- in any form- is just an excuse for GRAVY!!

So here is my recipe for Cajun Chicken Tenders....

When doing the tenders, I normally use a lighter breading without egg/milk that I use when I do chicken fried steak. So it's a little less messy and easier to deal with.

What you'll need:
1 pound chicken breast tenders - I normally used 2 large breast tenders
1.5 cups of AP flour
1.5 tablespoons Tony Chachere's cajun seasoning (it's the BEST)
1 tablespoon garlic salt
1 teaspoon black pepper
Louisiana Hot Sauce - as much as you want and it really is the ONLY one to use

1. Cut the breast tenders into strips as large or as small as you'd like. You could just fry up on large breast tenderloin, but I like the smaller pieces. Soak the tenders in a generous coating of LOUISANA HOT SAUCE for at least one hour.
2. For the breading mixture, mix flour and other seasoning well. Place in a shallow dish for easy handling. Seriously, you could use any type of seasoning you'd like, but I loves cajun seasoning and spices.
3. Coat chicken with flour mixture, shaking off excess and then FRY baby FRY in vegetable oil in small batches. It will take a bout 4-6 minutes on each side to fry depending on the size of the tender you have cut.

The cajun seasoning will allow for a nice gravy to be made with this so server with rice or potatoes, but savor every single moment of it as it is pure heaven! I ask again, why does fried food have to be so damn fattening?

That looks like an autopsy....

That is one of my favorite lines from "Steel Magnolias" after Ouiser sees a piece of the armadillo red velvet grooms cake. So Red Velvet cake is a southern tradition and I have never attempted a 'homemade' one although I have friend who bakes a GREAT one... So I LOVE some shortcuts to baking, and have I ever found a winner in the cake mix cookies. I have done several versions, but the recipe I share today is a real treat! I love red velvet cake- it's just one of those wonderful southern treats that makes an ordinary day seem very special!

One box Red Velvet cake mix
1/2 cup vegetable oil
2 large eggs
cream cheese icing

1. Combine the cake mix with 2 large eggs and 1/2 cup oil. This dough should be not too wet so add the oil a bit at a time to ensure it's not too wet.
2. Roll dough into balls about the size of a walnut and place on cookie sheet. Try to make the dough balls very close in size!
3. Bake at 350* for 13 minutes. Pull out and allow to cool on sheet for 5 minutes before moving cookies to rack.
4. When cookies are cooled, match up cookies to form a top and bottom. Spread icing on one cookie and top with another- forming a sandwich.