For the Fried Chicken:

• 4 chicken thighs
• 2 large chicken breasts, cut into smaller pieces
• 4 chicken wings, split into drumettes and flats
• 1 cup of ice-cold water (for brining)
• 1/4 cup salt (for brining)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• Salt and pepper to taste
• Peanut oil (or your preferred frying oil)

For the Double-Fried Potatoes:

• 4 large potatoes, cut into fries
• Ice-cold water (for brining)
• Salt (for brining)
• Peanut oil (for frying)

Step 1: Brine the Chicken and Potatoes

1. In a large bowl, mix 1 cup of ice-cold water and 1/4 cup salt. Submerge the chicken pieces in the brine and let them sit for at least 30 minutes. This helps keep the chicken moist and flavorful.
2. In another bowl, submerge the potato fries in ice-cold, salty water. Let them soak for at least 30 minutes (up to 2 hours if you have time). This helps achieve that perfect crispy exterior.

Step 2: Prepare the Chicken Breading

1. In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a generous amount of salt and pepper.
2. Remove the chicken pieces from the brine and pat them dry slightly.
3. Dredge each piece of chicken in the flour mixture, ensuring it’s well-coated.

Step 3: Fry the Chicken

1. Heat peanut oil in a large skillet or deep fryer to 340-360°F (170-180°C).
2. Fry the chicken pieces in small batches until golden brown and crispy, about 10-15 minutes per batch. Make sure to flip the pieces for even cooking.
3. Remove the fried chicken and let it rest on a wire rack to maintain its crispiness.

Step 4: Double-Fry the Potatoes

1. Heat the peanut oil in a deep pot to around 325°F (160°C).
2. Drain the brined potato fries and pat them dry.
3. Fry the potato slices in small batches for 5-7 minutes until they soften but don’t brown. Remove them and let them cool to room temperature.
4. Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again for 3-5 minutes until golden and crispy.
5. Remove the fries and let them drain on paper towels. Season with salt while hot.

Step 5: Serve

Arrange the crispy fried chicken and double-fried potatoes on a platter. Serve hot with your favorite dipping sauces, like Heinz 57, as Bob suggests. Enjoy your Southern feast!

Tips from Bob:

• If you prefer extra-crispy chicken skin, press the flour mixture into the chicken before frying.
• Let the chicken rest for a few minutes before frying to help the breading adhere better.
• Double-frying the potatoes makes them crispy on the outside and tender inside—perfect for impressing guests!

What is the significance of brining chicken before frying?
Brining helps to keep the chicken moist and flavorful, ensuring a tender and juicy result when fried.

How does butchering chicken breasts affect the cooking process?
Butchering chicken breasts into smaller pieces allows for more even cooking and reduces the overall cooking time.

What is the recommended method for preparing chicken thighs for frying?
For chicken thighs, it's best to cut alongside the bone to help it cook faster and ensure even frying.

What are 'lizards and gizzards' in the context of chicken preparation?
Lizards refer to chicken livers, while gizzards are the muscular stomach of the chicken, both of which can be fried and enjoyed.

How can you ensure that chicken skin gets crispy when frying?
To achieve crispy chicken skin, ensure the skin is wet before frying, which helps the batter adhere better and fry evenly.

What is the benefit of double frying potatoes?
Double frying potatoes makes them crispy on the outside while keeping them tender on the inside, preventing sogginess.