• If you’re frying on the stovetop, pour about 8 cups of vegetable oil into a deep, heavy-bottomed pot. Heat it over medium-high heat until it reaches 360°F.

Hush Puppies:

• In a bowl, combine the flour, cornmeal, baking powder, salt, sugar, onion powder, and dried minced onion. In another small bowl, whisk together the egg and milk, then pour the wet mixture into the dry. Stir until smooth and let the batter chill in the fridge for about 30 minutes—it helps the hushpuppies hold their shape while frying.
• Using a spoon or small scoop, drop dollops of batter into the hot oil, being careful not to overcrowd the pan. Fry in batches, turning occasionally, for about 8 minutes or until they’re golden all over. Let them drain on a paper towel-lined tray and give them a sprinkle of salt while they’re still hot.

Chicken Tenders:

• In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Once the dry ingredients are fully combined, slowly pour in the club soda. The mixture will fizz—just keep stirring until you’ve got a smooth, bubbly batter.
• Dip each chicken tender into the batter, making sure it’s well coated but not too thick so that it cooks through. Carefully lower the tenders into the hot oil and fry for 3-5 minutes per side, or until the outside is golden and crisp and the chicken starts to float. Remove and transfer to a wire rack to cool and drain off excess oil.
• Let everything cool slightly, then dig in!