I'm with you George on frying them. Being from South Georgia, for many years I didn't know that there was any other way to cook them. Over the years my wife (a yankee from Rochester New York no less} has adapted my Mother's frying method. She salts and peppers them and adds a seasoning salt before battering in floor. We always make cotton picking gravy (brown gravy made from the drippings with flour and onions seasoned} and rice to go with the birds. The birds are wonderful, but the rice and gravy make the meal