Method1) Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.2) Dry brine. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. Called dry brining, the salt penetrates the meat, alters the protein and helps the meat retain moisture while amping up the flavor. If you prefer, you can wet brine.3) Flavorize and coat. Sprinkle the surface of the brined chicken lightly with the herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Wash and thoroughly dry your hands again. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter. When you are done, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the flour mix and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg. 4) Fire up. Place your frying pot over a burner on the grill grate. Add the oil to the pot about 1" deep. When frying chicken, I prefer shallow frying, where the oil does not quite submerge the chicken. I believe this technique works slightly better than deep frying, where the meat is completely surrounded by oil. In shallow frying, the meat is in contact with the bottom of the pan where hot metal conducts more heat than hot oil, and the steam that’s produced by the cooking meat can escape into the air rather than being submerged in oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 375°F. If it goes higher, dial down the gas or move the pot off the flames onto the indirect side. Don’t let it go above 400°F or it could start smoking. 5) Fry. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don’t put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F plus range.6) Turn. After 10 minutes, you can look at the bottoms of each piece. When they are Golden Brown & Delicious (GBD), flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill, and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F. If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to at least 350°F, keep frying the rest of the chicken in batches. Here is the pot with chicken frying and two pieces next to the pot finishing cooking and drip drying. 7) Serve. You have plenty of fun options. I like a final sprinkle of large grain salt. But taste first because the meat has already been dry brined. If you want to amp it up to 11, serve the chicken with a dipping sauce. Mumbo Sauce is a specialty in Washington, DC, and those who know it crave it on fried chicken. Traditionally, Alabama white BBQ sauce is served on smoked chicken, but it's fantastic on fried chicken. Maple syrup pairs well especially if you serve the chicken with waffles. When I lived in Central Florida, I discovered fried chicken is often served with a drizzle of honey. I absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.