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Place patties on the preheated grill. Cover and cook 6 to 8 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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Add ground beef and bread crumbs and mix with your hands or a fork until well blended.

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Serve hot and enjoy!

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Whisk together egg, salt, and pepper in a medium bowl.

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Form into four 3/4-inch-thick patties.

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Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

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Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

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Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

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Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

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Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

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Serve hot and enjoy!

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Drain fries and pat dry; dip into the batter one at a time.

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Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.

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Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.

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Sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.