Instructions

• In a large bowl, whisk together 2 cups buttermilk, 1½ cups dill pickle juice, 1½ tablespoons hot sauce (optional), and 2 teaspoons kosher salt.
• Add 4 pounds bone-in chicken (breasts, thighs, or drumsticks) to the bowl and stir to coat. Cover the bowl with plastic wrap and refrigerate to marinate for 8–12 hours.
• When ready to cook, set a wire rack over a baking sheet. Remove the chicken from the refrigerator and use a colander to lift the pieces from the marinade, allowing excess liquid to drain. Place the drained pieces on the wire rack and let them sit at room temperature for about 20–30 minutes.
• Meanwhile, in a shallow bowl, combine 2 cups all-purpose flour, the remaining 1 teaspoon kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground paprika, and 1 teaspoon ground black pepper.
• Working one piece at a time, coat each chicken piece thoroughly in the flour mixture, pressing the flour onto the surface so it adheres. Return the breaded pieces to the wire rack and let them rest at room temperature for 30 minutes.
• Towards the end of the resting time, heat cooking oil in a deep fryer or Dutch oven to 350°F. Use enough oil so the chicken pieces can fry without crowding.
• Working in batches, carefully add breaded chicken to the hot oil and fry until golden brown, about 12–15 minutes per batch, turning once during cooking. The chicken is done when an instant-read thermometer inserted into the thickest portion reads 165°F.
• Remove cooked chicken from the oil and drain on a paper towel–lined baking sheet. Repeat frying with the remaining chicken pieces.