Alabama News

The cause of death has been revealed for Prince William and Harry’s 20-year-old cousin Rosie Roche, roughly a week after she was found dead with a firearm nearby.

Roche’s death has been ruled the result of a “traumatic head injury,” according to The Independent, who cite the Wiltshire and Swindon coroner.

A coroner previously told the UK Sun that while an investigation had been opened, Roche’s death was not considered suspicious and there were no other people involved.

Roche — the granddaughter of Princess Diana’s uncle Edmund Roche — was found dead on July 14 at her family’s home in Norton, Wiltshire, according to The Times. She was reportedly discovered by her mother and sister after she said she was packing to go on a trip with friends.

At the time of her death, Roche was a student at Durham University, where she was studying literature.

“Roche, Rosie Jeanne Burke, died on Monday 14th July 2025,” read an obituary published by the Yorkshire Post on Saturday. “Darling daughter of Hugh and Pippa, incredible sister to Archie and Agatha, Granddaughter to Derek and Rae Long.”

The obituary noted that a private funeral would be held for the family, as well as a memorial service at a later date.

Neither Prince William nor Prince Harry has spoken publicly about Roche’s death.

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©2025 New York Daily News. Visit nydailynews.com. Distributed by Tribune Content Agency, LLC.

Hershey Co. is raising prices on its candy due to historically high cocoa costs.

The Pennsylvania-based maker of Hershey’s chocolates and Reese’s Peanut Butter Cups told its retailers last week that it would be implementing a roughly double-digit price increase, company officials said Tuesday. That increase reflects a higher list price as well as adjustments to the weight and number of candies in a bag, a practice known as shrinkflation.

“This change is not related to tariffs or trade policies,” Andrew Archambault, president of US confection at Hershey, said in a statement. “It reflects the reality of rising ingredient costs including the unprecedented cost of cocoa.”

The company previously announced a price increase a year ago.

The price of cocoa has surged in the last two years, due to supply shortages in the wake of disease and poor weather in Ivory Coast and Ghana, which usually account for more than 60% of global supplies. Cocoa futures have more than doubled and touched a record in December, upending the chocolate industry.

Cocoa futures prices have since cooled as global production improves and demand slumps, but costs remain high above historical levels.

Swiss chocolatier Lindt & Spruengli AG pushed through a 15.8% price increase in the first half of the year and its chief executive said he expects cocoa inflation to continue into next year.

Other food companies, including Conagra Brands Inc., have said tariffs have raised their supply costs, including for tinplate steel and aluminum.

Hershey said in May that it anticipated $15 million to $20 million of tariff costs in the second quarter. The candy maker has asked the US government for a tariff exemption on cocoa and is still hopeful it may receive one, company officials said Tuesday.

(With assistance from Ilena Peng.)

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©2025 Bloomberg L.P. Visit bloomberg.com. Distributed by Tribune Content Agency, LLC.

The last time Buckhorn High School played for a state football championship, David Green was on the opposite side.

Green was a linebacker for Homewood when the Patriots beat the Bucks 45-13 in the 2005 Class 5A state title game.

In less than five weeks, Green will begin his quest to get Buckhorn back into title contention for the first time in two decades. He was named the school’s new head coach in April.

“This is a job I’ve always wanted and been intrigued by,” Green said at Huntsville Area High School Football Media Day on Monday. “The first time it came open in 2020, we thought about it. But when it came open this time around, we prayed about it, and this is where we wanted to be.”

Green replaces Matt Patterson, who went 20-23 in four years as the team’s head coach. The Bucks were 6-5 each of the last two seasons, both capped by a first-round playoff loss.

Green spent his last five seasons as an assistant at Class 7A Bob Jones. He also has coached at Helena, Dothan and Mae Jemison. Buckhorn marks his first tenure as a head coach.

“These guys work their tails off,” he said of his short time with the Bucks so far. “They are a very hard-working group. They have bought into our message and vision and are striving to maximize the opportunities they have and compete at a high level.”

Green already has made a believer out of defensive lineman Ian Harrell.

“He’s a really good coach,” Harrell said. “He’s more like a players’ coach. He takes what players think into consideration. He brings a lot of energy. He leads by example. He’s the best thing we could ask for right now.”

Green’s task is to elevate a Buckhorn program that has mediocre at best recently. The 2005 run to the title game is the last time the Bucks won a playoff game. The team hasn’t won more than seven games in a season since 2007.

“Ultimately, we want to be in the playoffs,” Green said. “We want to win the region. We want to go 1-0 every week. We also want to focus on the things to accomplish that because that is what everyone’s goals are. Are we willing to look at what has to be done to accomplish that? We have to focus on the moment right now, not where we are going, but where we are at.”

That process starts in earnest next week. With Green coming in late, Buckhorn didn’t have a spring practice, so the Bucks will start fall camp on Monday. Their first game is at Decatur on Aug. 22.

“We are going to have a great team,” senior DB/ATH Dave Sinegal said. “We are a young team. I feel like we have a lot of unknown weapons that everyone will know about real soon.”

Most of west Alabama is facing another round of heat advisories on Wednesday.

The National Weather Service expects the heat index, (which combines the effects of heat and humidity) to climb as high as 109 degrees in parts of the state this afternoon.

Air temperatures on Wednesday will rise into the mid-90s in west Alabama today, according to weather service forecasts:

Eastern Alabama will get to experience more typical late July temperatures, which could even stay in the 80s in some areas.

Temperatures are expected to come down a bit for the entire state on Thursday, with highs still in the 90s but the lower 90s.

Here is the forecast for Thursday:

Those closer-to-average temperatures are expected to hang around for the rest of this week.

But.

Long-range forecasts suggests another heat wave will be coming to Alabama next week, and the mercury will rise again into the mid-90s for many areas starting on Monday.

NOAA’s Weather Prediction Center is forecasting a moderate risk of “extreme” heat for all of Alabama on July 29 and 30 (next Wednesday and Thursday):

Here is a look at the heat advisories for Alabama for Wednesday:

NORTH ALABAMA

A heat advisory will be in effect until 9 p.m. (not 8 p.m.) Wednesday for Lauderdale, Colbert, Franklin, Lawrence, Limestone, Madison, Morgan and Cullman counties in north Alabama.

The National Weather Service in Huntsville said the heat index could range from 105 to 109 degrees in that area today.

CENTRAL ALABAMA

A heat advisory will be in effect for the western half of central Alabama until 7 p.m. Wednesday.

The counties in the advisory are Marion, Lamar, Fayette, Winston, Walker, Blount, Pickens, Tuscaloosa, Jefferson, Shelby, Sumter, Greene, Hale, Perry, Bibb, Chilton, Marengo and Dallas.

The National Weather Service in Birmingham said the heat index could rise as high as 108 degrees this afternoon.

SOUTH ALABAMA

A heat advisory will be in effect until 6 p.m. Wednesday for Choctaw, Washington, Clarke, Escambia, Mobile and Baldwin counties.

The National Weather Service in Mobile said the heat index could hit 110 degrees in those counties this afternoon.

Agriculture and Industries Commissioner Rick Pate, who is running for lieutenant governor, said he would work well with the candidate most expect to be Alabama’s next governor – Sen. Tommy Tuberville.

“I’m pretty good friends with Tuberville,” Pate told the River Region Republicans at a luncheon Tuesday at Farmers Market Café in Montgomery.

“Him and I probably talked six or so times and been together two or three times this spring.”

Pate said he has close relationships in the Alabama Senate, including with the top-ranked senator, President Pro Tempore Garlan Gudger of Cullman.

The lieutenant governor’s main job is to preside over the Senate.

Pate said he thinks he can help develop a cooperative relationship with the executive branch.

“As much as y’all have accomplished the last six or seven years, the governor and lieutenant governor hadn’t always been pulling in the same direction, I think we can say,” Pate said.

“So I think if we can get everybody aligned, it really means the sky might be the limit for what we can accomplish in the next four to eight years.”

While Tuberville is a strong favorite to become the next governor, Pate has a tougher path to winning the lieutenant governor’s office.

Pate, twice elected to his current office, faces another Republican who has won a statewide race – Secretary of State Wes Allen – in next year’s primary.

Opelika pastor Dean Odle and commercial real estate developer Nicole Wadsworth are also seeking the GOP nomination.

It will be an open seat because Lt. Gov. Will Ainsworth is term-limited.

Ainsworth also considered a run for governor but bowed out after it became clear Tuberville was running.

Pate grew up on his family’s cattle farm in Lowndes County. He earned a horticulture degree from Auburn University in 1978.

Pate ran his own business, Pate Landscape Co., for 38 years.

He was mayor of Lowndesboro for 14 years before being elected agriculture commissioner in 2018. He was reelected in 2022.

Pate did not mention his opponents Tuesday.

Pate talked about initiatives during his more than six years as agriculture commissioner, including the Sweet Grown Alabama program, which promotes farm products originating in the state.

Pate is term-limited and said he thought and prayed about what to do next when his current term ends.

He said his wife Julie made it clear he needed to come up with a plan.

“She said, ‘I tell you what you’re not going to do. You’re not going coming home and get under my feet all day,’” Pate said.

He thought about running for governor but decided against that when he learned Tuberville was probably entering the race, saying at the time he thought only Nick Saban could beat the former Auburn coach.

“Obviously when Tuberville got in, that was kind of a no-brainer,” Pate said.

Pate said he was not running for lieutenant governor to position himself for a higher office and said that’s one reason he believes he would work well with Tuberville.

“I’m not doing it as a stepping stone to something else,” Pate said. “And that’s where the rub gets to be – if you think the person working with you really doesn’t have your back, and they’re looking to get to where you are. Sometimes everybody’s trying to make their own way as opposed to pulling together.

“I think we’ll get along great. He’s going to need my help.

“He’s not familiar with the legislative process in Montgomery. It’s different. So I think he’s going to need me and Garland and all of us.”

The primary is May 19, 2026.

An Alabama child was killed in a dog attack in Chilton County.

Sheriff’s deputies were dispatched at 6:10 p.m. Tuesday to the reported attack in the area of County Road 147 near Calera.

They arrived to find the 7-year-old boy seriously injured by one or more aggressive dogs, said Sheriff John Shearon.

The child was taken to the hospital but died a short time later.

Shearon said the dog or dogs have not yet been located or secured. Chilton County Animal Control was notified and responded to assist at the scene.

An investigation is underway to determine the full circumstances of the attack, including whether the animals involved were stray or domesticated and under someone’s ownership.

“Our hearts are broken for the child and the family affected by this unimaginable loss,” Shearon said. “We are fully committed to a thorough investigation to determine how this tragedy occurred and to help prevent anything like this from happening again.”

This story will be updated as more information becomes available.

Snow is a big deal for those of us in Alabama.

In Alabama, snow is usually a “will it or won’t it” affair, and many Alabamians have had the experience of waking up and pulling back the curtains in anticipation of what could be outside. It could be a winter wonderland — or gray disappointment.

Wes Wyatt, the chief meteorologist for WBRC-TV in Birmingham, knows all about that, because he’s lived it too. Many times. And it helped to shape a lifelong love of all things weather.

A west Alabama native, Wyatt grew up anticipating what each winter would bring.

And he chronicles some of those big snow days in a new book, titled: “Bread, Milk and a Chance of Snow,” which is available from Crest Publishers.

“… I try to think back as far as I can go. And the things that just really stand out were snow events in my childhood,” Wyatt said. “And I just remember being a kid in the classroom waiting on the first snowflake to fall.”

Wyatt grew up in a time when the weather forecast wasn’t available 24/7 and was must-see TV at night — especially when snow was in the forecast.

“You know … we come from a time where you would watch the local news, the entire family in the evening,” he said. “You were eagerly waiting to see what was coming up in the weather forecast, right? I just remember that excitement and that buildup. I kind of compare it to when you were so excited to listen to your favorite band. A new CD came out. You’re ripping off the wrapping before you could even get to the vehicle, right?”

The magic words for a young Wyatt, like a lot of Alabama kids, were “chance of snow.”

“And I’ve thought a lot about it and I really think that’s where this kind of sparked this interest in weather for me as a kid in Alabama because it just doesn’t happen all the time,” he said.

Another more recent winter weather even spawned the idea for the book, he said.

It was back in 2017 when he was working at WBRC with Meteorologist J-P Dice. He called it a “marathon shift of winter weather.”

“It started on Monday. There was a winter weather threat. And I remember we were alerting about a snow chance on Wednesday that could impact the area.”

But instead it snowed on Tuesday.

“It wasn’t Snowmageddon, but it was a surprise,” he said. “And that’s all we heard about. Forget the one we forecasted on Monday, the one we forecast on Wednesday. But that’s just the daily routine and the expectation of us to provide that weather information, to deliver that weather information.”

But it was more than that. Thanks to social media, during that event Wyatt got inundated with questions and comments, most asking excitedly “Is it going to snow?”

“And … it just did not stop,” he said. “And I just remember telling J-P, I said, ‘This is wild. I’ve never seen anything like this.’ Just the amount of response and emails and questions we were receiving.”

After all that, a worn-out Wyatt returned home and attempted to get some rest. But it was not to be.

“And for some reason, something compelled me that weekend to just start typing about it and telling the story like a journal. And I ended up typing three chapters,” he said.

It was a while later when Crest Publishers reached out to Wyatt and asked ”would you be interested in writing a book?”

“And I said, funny enough, I started writing a book a while back and it was about the craziness of snow in Alabama,” Wyatt said. “ … I love the craziness, right? I love the snow and the chance of snow. So I wrote the book and I said, what better title for the book other than ‘Bread, Milk and the Chance of Snow?’”

In the book Wyatt looks back on his childhood love of weather “and then all the craziness that goes into when you call for snow in Alabama. And I share some of my experiences in the book to hopefully appeal to everyone, to bring back memories for those that are fans of snow, to share some of the exciting and fun science about snow, but to also share some lessons learned … because this is special to this region.”

One of his fondest memories is of a snow day when he was a kid.

“One of my best memories is just, well first off, my mother waking me up in the morning and hearing her voice, and she’s no longer with us … and just the memories of her and my younger brother and when they would say, (look) out the window because you knew it was a surprise. And you looked out and you saw everything’s covered in snow and you knew there was no school. The world came to a stop at that time.”

Wyatt also touches on the 1993 “Storm of the Century,” ice storms, and, yes, the 2014 “Snowpocalypse,” which paralyzed part of Alabama with icy roads and extremely cold temperatures.

What does he hope readers get out of his book?

“Well, the one thing that I hope people can take away from the book is the love for weather,” he said.

“Because I know a lot of folks out there, a lot more people love the winter weather in Alabama than we realize. I have people that reach out to me and they’ll say, well, I don’t want it to snow. And then when it doesn’t snow, they’re like, well, I thought you said it was going to snow. I’m like, sounds to me like you wanted snow. So I think there’s a lot more folks out there that get excited about it.”

Wyatt also talks about all that goes into putting together a weather forecast.

“But I guess the one big thing, the one big thing to come away from this book is to know that we are meteorologists and we use tools to our advantage to try to deliver you the best forecast possible. And just know that even in today’s world, that there’s still room for error. … So it’s extremely challenging, but I hope out of this book, folks can really gather a renowned appreciation for how complex these forecasts are. And wow, it really is amazing we’re able to do that.

“When you think about it and you think about every morning across this country, meteorologists go out with weather balloons and all kinds of weather elements, twice a day. And hurricane hunters and the military flying into hurricanes to gather data so we can tell you it’s going to be sunny on Friday with a high of 90 degrees. Well, we don’t think about those days, but there’s so much that goes into developing these weather forecasts. And even for me, I look back and look at how the science has changed from when I started in this business over 20 years ago.”

Wyatt said he feels like he’s learned a lot from covering Alabama weather for decades.

“I think we have some of the craziest weather in the entire world, he said.”

Get “Bread, Milk and a Chance of Snow” here.

This is an opinion cartoon.

There have been lots of opportunities for satire with this ‘caught cheating at the Coldplay concert’ moment where a married Mr. CEO was busted on camera with his arms wrapped around Ms. Secret Love Lady. They were having a really good time … until they weren’t.

Thought I would use this hilarious teaching moment as an excuse to hop on the meme and do a little friendly trolling of Hugh Freeze and his lust for golf. Why should Lane Kiffin have all the fun?

Related: Auburn’s Hugh Freeze on Lane Kiffin trolling, defending golf: ‘I’m not on social media’

Today’s toon catches Freeze in the act of having an affair with his side action when he should be focused on recruiting – and hanging onto – 5-star football players. That seems to be the message from fans, pundits and Joey Freshwater.

In a recent column, our buddy Joe Goodman called Freeze out on his golf game.

A few excerpts:

This is a personal challenge to Hugh Freeze.

If Auburn’s football coach can beat me in a round of golf, then I’ll wash and wax the cars of every receiver on the Tigers’ roster.

Even the freshmen.

Even the walk-ons.

Let’s make it an 18-hole competition, coach vs. columnist.

Straight up. No handicaps. No gimmies.

That might put me at a disadvantage, considering Freeze regularly shoots in the 70s, but there’s just one catch to even the odds.

Freeze has to play with my trusty dumpster clubs.

As the story goes, I wasn’t very good at golf until I found some free clubs in a dumpster. Amazingly, I’m still not any good, but I at least have vintage clubs made of copper and wood.

If Freeze can shoot under 80 with my dumpster clubs, then we’ll know Auburn might have a problem on its hands.

Freeze is catching heat from Auburn fans for playing 10 rounds of golf in the month of June while at the same time losing some recruits who were committed for the class of 2026. Here’s the thing about that, though. Those are just the rounds of golf that Freeze recorded for his official USGA handicap.

Read all of Goodman’s column here. It’s fun and informative.

JD Crowe is the cartoonist for Alabama Media Group andAL.com. He won the RFK Human Rights Award for Editorial Cartoons in 2020. In 2018, he was awarded the Rex Babin Memorial Award for local and state cartoons by the Association of American Editorial Cartoonists. Follow JD on Facebook, Twitter@Crowejam and Instagram @JDCrowepix. Give him a holler @[email protected].

After asking 23 players for their favorite SEC uniform, AL.com asked SEC fans.

Besides the team you pull for — what’s the best looking SEC uniform?

It mimicked the same question AL.com went around asking players at SEC Media Days this past week in Atlanta. So we took it to Facebook.

Ole Miss’ uniform combinations emerged as the favorite among players, with LSU and Florida tied for second. There was much less consensus among fans in the Facebook comments.

Here are some of their responses.

“I bleed CRIMSON and love our traditional clean unis, but I’m here to tell you….The Auburn Tigers have as good looking uniform as you’ll find in all of sports. ROLL TIDE!!!” – Derek Busby

“Anything not Tennessee!” – Jason Osborn

“That beautiful Garbage Man Convention Orange from Tennessee.” – Cary Cubitt

“I’m a Bama fan but I love Ole Miss uniforms!” – Anita Parker

“A L A B A M A and it’s not even close.” – Angelia Stefan

“Auburn Dad and fan…. I honestly like the classic look of Ole Miss’ red jerseys.” – Dave Norris

“Auburn navy with white. Then, hands down is Texas Longhorns white with burnt orange.” – Lisa Knutson Thomas

“Uga black out… and I hate I’m saying that. War eagle lol.” – Scott Chapman

“I really hate to say it. Me being a Big Bama fan but I think Auburn has the best looking Uniform.” – Wayne Wellborn

“South Carolina has some sexy uniform combos and they all look good.” – D.j. Hughes

“Kentucky with shiny helmets.” – Greta McCarty Singletary

“Besides Alabama? Ole Miss with the Powder Blue. Auburn has a pretty good uniform too.” – Nathan Woodley

“Old school traditional Bama uniforms are hard to beat.” – Kevin Brothers

“I like the light blue jerseys and helmets Ole Miss wears.” – Crystal Petry

“Vold black and orange Halloween uniforms.” – Daniel Tripp

“They are my least favorite, but the white uniform for LSU looks damn good.” – Kieran Brown

“Ole Miss powder blue and Texas road whites.” – Jordan Swidler

“Michigan. It’s only a matter of time that the SEC will buy every school not in the conference.” – Andrew J Davis

Nick Kelly is an Alabama beat writer for AL.com and the Alabama Media Group. Follow him on X and Instagram.

You don’t need an expert like me to tell you that the cost of food is headed in the wrong direction.

According to the internet (which we know doesn’t lie), the average family of four spends around $1,300 a month on food. And that’s on average; there are lots of folks who spend more.

Leading the way in this inflationary grocery spiral is one of my favorite things to eat – beef.

My wife and I paid a visit to our local grocery store over the weekend and I found myself at the meat case, staring longingly at a package of prime ribeye steaks. Beautifully marbled and bright red with a perfect amount of fat around the cap, they were a joy to behold. I could almost smell it cooking.

But a glance at the price tag – nearly $25 a pound – jolted me back to reality. Good thing I had an active imagination because that’s as close as I was going to get to a steak dinner.

It used to be steak was my go-to celebration meal. Now, like a lot of people, when I want to celebrate some event in my life with some beef it comes in the form of ground beef.

Hold up a second. A prime cut ribeye steak may be the top of the beef pyramid, but there are a few less expensive steak options that are also available.

Not cheap, mind you, but I’m saying they are cheaper.

As the price of beef rises, I find that my go-to steak for grilling is a top sirloin. It’s generally tender and packed with flavor without the high price tag.

Back in my salad days, one of my family’s favorite cuts of beef was the London Broil. It’s cheaper, but it also less forgiving and it must be cooked just right.

Here’s how the chefs at The Food Network do it, and I’ve used this many times with good success.

Grilled Marinated London Broil

6 servings

• 5 large garlic cloves
• 1 teaspoon salt
• 1/4 cup dry red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 1/2 pounds top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

A few years back I stumbled upon a new (to me) cut of beef that piqued my interest. I confess that even though I had been toiling in the vineyards of food journalism for the better part of 25 years, I had never heard of a tri-tip roast.

It is moderately pricey and can be found sometimes at high end grocers or at your favorite butcher shop. The thing is, a tri-tip can be a bit fickle to cook (something I found out soon enough) so be sure to follow the directions closely. This recipe is one I found at Taste of Home, and like it a lot.

Tri-Tip Steak

6 servings

• 5 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 beef tri-tip roast (2 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: Condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce

In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.

Preheat oven to 375 degrees. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.

In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.

Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135 degrees; medium, 140 degrees; medium-well, 145 degrees), 50-55 minutes.

Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.

All that said, there are times when my yen for budget-friendly beef can only be salved with a very economical cut, the cube steak.

Don’t laugh. I love this economical cut found just about anywhere meat is sold.

Why do I love it so? Because it is used to make a most delicious dish, chicken fried steak. Make a note in your journal that no chickens are harmed in the manufacture of this dish.

It is most often topped with a rich cream gravy and served with mashed potatoes for the ultimate comfort food experience. This is a recipe I came up with a long time ago. It’s not unique, but it is tasty.

Chicken Fried Steak

6-8 Servings

• About 3 pounds tenderized cube steak
• 1½-2 cups milk
• 2 eggs, beaten
• 3 cups flour
• Creole seasoning (Tony’s)
• Peanut oil, for frying

In a shallow bowl, combine milk with beaten eggs. In another shallow bowl, add flour and Tony’s, mixing to combine.

Dip meat into the flour mixture. Then dip into the egg/milk mixture and then BACK into the flour, making sure that all sides are coated evenly.

Place on a large plate or cookie sheet until all the pieces are breaded.

Work one piece of meat at a time.

Heat oil in a large cast iron skillet over medium heat. I like to put about ½ inch of oil or thereabouts in bottom of pan.

Cook meat, until edges turn golden brown, about 2-2½ minutes per side.

Remove to a paper towel-lined plate and keep warm and repeat until all the meat is cooked.