I like 'em. There is no real secret with fixing them. Slice fairly thick. Dip in buttermilk, dredge through your favorite breading mix. (I like to mix cornmeal, flour, some black pepper, and Tony Chachere's seasoning.)
Some folks like to double dip, and that's fine.
Big cast iron skillet, with corn oil, about 375F. Do one side, flip once, do the other. Drain on an icing rack, with paper towels under.
Serve with your favorite dipping mixture. I like a good Remolade sauce.
That's pretty close to the way I do them too. Although I use an egg in the wash before I dip in the coating.
After the flip in the skillet I have even added a bit of pizza sauce and topped with mozzarella cheese.
mmmmmmmmmmmm
