To fry chicken:
Marinate for a day or two (in buttermilk with or without hot sauce, sriracha, or Old Bay, or in undiluted Louisiana hot sauce).
Put a mixture of flour, self-rising flour, cornmeal, and seasoning in a sack -- I never measure, but I can tell you it's not more than a few spoonfuls of cornmeal and that there's more flour than self-rising flour.
Heat oil in cast iron.
For each piece of chicken, go through this procedure: shake in the sack until well-covered. Let rest on a plate for twenty minutes to hydrate the flour. Shake again right before putting in the oil. Cook for about 8-10 minutes depending on size, flip over and cook for that amount again. (I tend to cook one or two pieces at a time, and don't use a huge deep fryer with gallons of oil -- because if I did, I wouldn't get around to frying chicken very often.) Let rest ON WIRE RACK with plate underneath to catch the dripping oil. Fried chicken will retain heat pretty well, but even apart from that, this particular fried chicken is good cold or room-temp.
Remember when deep-frying -- even "shallow" deep frying like I do -- that the first thing you fry will not be as good as the third or fourth. Oil has a lifespan, and it doesn't do its best work in infancy.
Thighs here, drumsticks in the country captain. You might could guess leg quarters were on sale.
To make "fresh grits":
Scrape corn kernels from cob. Pulse in Cuisinart until pulpy. Fry up a little bourbon bacon in a pan, with some chopped tomatoes. Add corn and cook for 2-3 minutes. Salt and pepper.
With sweet corn, this is a very sweet side dish -- in fact, I made it to use up some Mirai corn that'd been sitting in my fridge over a week, and it's still very sweet.
City chefs call this "fresh polenta," but fuck them.