In a large bowl, whisk together buttermilk, dill pickle juice, and hot sauce (if using). This mixture creates the brine that will tenderize and flavor the chicken. Make sure it’s well combined, and feel free to adjust the spice level to your liking with the hot sauce.
Add 3 teaspoons of kosher salt to the brine. This salt will help to draw moisture into the chicken, enhancing its flavor and texture as it marinates. Stir until the salt is dissolved completely.
Once your brine is ready, add the 4 pounds of bone-in chicken pieces. Mix well to ensure each piece is coated with the brine. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator. It’s best to let it sit for at least 8 to 12 hours, giving the flavors time to infuse.
When you’re ready to cook, take the chicken out of the refrigerator. Set a wire rack over a baking sheet to catch any drips while the chicken comes to room temperature for about 20 to 30 minutes. This step is crucial as it helps ensure even cooking.
Meanwhile, in a shallow bowl, combine 2 cups of all-purpose flour, the remaining 1 teaspoon of kosher salt, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of ground paprika, and 1 teaspoon of ground black pepper. This mixture will create a seasoned coating that adds depth to the fried chicken.
Coat each piece of chicken in the flour mixture, ensuring a thorough coverage. The flour will stick nicely to the brined chicken, creating that perfect crust. Once coated, transfer the chicken back to the wire rack, allowing it to rest at room temperature for an additional 30 minutes. This resting period helps create an even crispier exterior.
As the chicken rests, heat cooking oil in a deep fryer or Dutch oven to 350°F. It’s important to monitor the temperature closely; if it’s too low, the chicken will absorb oil and become greasy, but too high, and you risk burning the crust.
Once the oil is hot, carefully add the breaded chicken pieces in batches. Fry until golden brown, about 12 to 15 minutes, turning once to ensure even cooking. The chicken is done when a thermometer inserted into the thickest part reads 165°F. Keep an eye on the color and ensure a lovely golden brown.
When done, remove the cooked chicken pieces from the oil and place them on a paper towel-lined baking sheet. This step will help drain any excess oil, keeping your chicken crispy. Repeat the frying process with any remaining chicken pieces. Enjoy the irresistible aroma wafting through your kitchen!
