9:51 AM 6/3/98
cooknredhd aol

Gary,
     You're right....take off the hard shell.  I take off the legs, too.  You're left with just the back.  Where you break the legs off leaves plenty openings to soak up the marinade.   Use your favorite BBQ sauce.  I use KC Masterpiece mixed with a Cajun brand sold locally and enough evaporated milk to cover backs.  I also put LA red hot for extra flavor.  LA red hot will give flavor and not "heat".  If you want "heat", Tabasco puts that!

     I season plain flour with a little salt, garlic, and black and red peppers.  Also, I put 1 tsp baking powder for every cup of plain flour.  Deep fry and drain.  Should have a nice crust.  Eat away the crust and pick the back.  The meat will be light orange colored like your marinade was.  The BBQ flavor goes straight through.

Enjoy!!   Let me know how they turn out!
Sue