Directions

1. Place water and salt in a pot over high heat until salt dissolves. Chill the water until it is ice cold. Place the chicken in a large deep bowl and pour the cold water over the chicken to cover. Cover the bowl with plastic wrap and place in the fridge over night or up to 6 hours. Remove chicken from salted water bath and dry with paper towels.

2. Season the flour with salt and pepper. Dredge the chicken pieces into the flour. Let rest for 15 minutes.

3. In the meantime, heat Crisco and coconut oil (50/50) in a cast iron. When melted, the oil should reach ½ way up the pan. Oil should be at 350 degrees. Carefully place pieces of chicken in hot oil. Fry the chicken in the oil until brown and crispy. Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 10-12 minutes. Remove from pan and drain on paper towels. Place in warm oven until ready to serve.

Directions

1. Place potatoes in a large pot covered with water. Bring to a boil and cook potatoes until fork tender. At the same time place eggs in water in a separate pot and bring to a boil. Remove pot with eggs from heat once it boils and let sit for 15 minutes in the hot water. Drain cooked potatoes and let cool completely. Peel cooked eggs and cut into small pieces.

2. Once cooled place potatoes and egg into a large bowl. Add mayo, sweet relish, relish juice, vinegar and cayenne. Season with salt and pepper. Mix until well incorporated. Sprinkle with paprika.

Directions

1. In a pot over medium heat boil 2 quarts of water. Remove from heat and steep the tea bags in the hot water for 20 minutes.

2. Pour into a gallon jar or jug and add all the sugar. Stir until sugar is dissolved. Fill the rest of the gallon with cold water. Add the sliced lemons, limes and mint. Pour over ice.