Breast em. Soak the boneless breasts in a milk wash of milk, 1 egg, a few dashes of worchestshire, and a little "Louisiana Hot Sauce" for a few hours. Bread em in flour (w your seasoning of choice -lightly) and deep fry. 

Brine on bone over night, When ready take breast off bone pat dry, sprinkle salt, pepper, Cheyenne, paprika, touch of melted butter.  Blacken in really hot cast iron skillet (outside preferably) don't over cook maybe a minute and a half a side.  Sliced white onion and a tablespoon of melted butter in  pan afterward just sear and soften the onion.  De-seed and dice a tomato and stack on plate dove then onions the some diced tomato topped with blue cheese crumbles.  Simple and delicious takes no time at all.

Sounds pretty dang good.........well all except for the blue cheese......yuck!

Salt and peper the four roll the bird in the flour and fry to a golden brown before cooking place the birds in garlic water let stand in the fredge 24 hrs or soak in italian dressing then flour and fry serve brown onion gravy on mashed potatoes bon abeti mmmmmmmmmmm

Edited by hv 1187 - 27 August 2009 at 4:47am

My wife sokes them in that freeze orange juice concentrate in the cardboard cylinder then dumps the bag into a pans and that stuff kinda glazes. She cooks it low so the sugar don't burn too bad. It is good if you like sweet.

If you have a really good gumbo template than you can throw dove in the mix. That's what I do.