In a large stainless steel stock pot or in a large plastic kitchen bowl, combine the kosher salt, sugar, paprika, garlic, bay leaves, buttermilk, whole milk, and white vinegar. Stir well until the salt and the sugar dissolve completely (takes a few minutes).
Place the chicken down into the liquid, cover with plastic wrap, and place into the refrigerator to soak for 4 hours.
Remove the chicken from the fridge - shake the excess liquid from the chicken and then lay the chicken out on a drying rack set over a sheet pan and place UNCOVERED back into the refrigerator to dry for another 2 hours.
When ready to cook for a meal, measure out the flour into a 9x13 pan - add the kosher salt, paprika, onion powder, garlic powder, black pepper, and stir well.
In a medium-sized bowl, mix the eggs, baking powder, and baking soda - mix well - expect that it will foam - because it will.
Preheat the oven to the lowest setting (for my oven, this is 170) and set a rimmed baking sheet covered with paper towels in the oven (prepared for the chicken once it is fried).
Use a HEAVY 8-quart dutch oven and place 2-3 inches of peanut oil in the bottom of the pan. Affix a thermometer to the side of the pan so that the thermometer can properly read the oil temp. Set the burner on medium. When the oil temp reaches 365, it will be ready to fry the chicken.
While the oil heats, dredge the chicken pieces in the flour followed by the egg mix (you may have to pat the egg mix onto the chicken lightly) and then repeat into the flour.
When the oil is ready, do not put more than 3 pieces in the oil at one time. Make sure the temp is coming back up to 365 while frying. Cook the chicken for 5-6 minutes on one side, then using tongs, flip the chicken to the other side and cook for another 5-6 minutes.
When complete, transfer to the paper towel covered sheet pan in the oven and allow to rest until all of the chicken has been cooked.
