No recipe really, same way I make fried chicken basically.
Dip pieces into buttermilk (can use reg milk), roll them around in seasoned all purpose flour, then put'em in the grease! Oh, and a thin layer of oil in a big skillet is best rather than deeeeep frying. Do not over cook, just until the batter is as golden as you want.
For these I added heavy cajun powder, Spicy Montreal Steak seasoning, and salt/pepper to my flour, and mixed together.... that's it.
You're right Chad, tho I haven't let them sit overnight before, but i do let them sit (in fridge) long enough that all the flour has turned wet (apprx hour)..... then drop 'em in the oil.
That is the secret to having a crispy/crunchy batter too!
Do my chicken, pork chops, etc.... same way, with waiting for the "wet batter" before frying.