Cut the chicken and discard the backbone. We usually cut the chicken into 8-10 smaller pieces.
Add pickle juice and buttermilk to a large bowl, stir to combine. For a spicier kick, add some hot sauce as well.
Next, add the chicken pieces into the mixture. Set aside for 30 minutes, or refrigerate for up to 24 hours.
In a medium shallow bowl mix flour, salt, pepper, garlic powder, and paprika.
Place a wire rack onto a baking sheet and set it nearby.
Remove one chicken piece from the buttermilk mixture, toss it well into the flour mixture, and place it onto the prepared cooling rack. Let it sit for 20-30 minutes.
To save time, you can add the flour mixture to a large baking dish, dump the chicken into it, and toss to combine, before placing it onto the cooling rack.
Place a large/deep frying pan and fill it 1/2 full with oil. Heat oil to 365 degrees and fry the chicken in batches careful not to overcrowd it. Cook chicken for 10 or more minutes, until crispy and golden brown.
Remove and set aside on a cooling rack placed on top of paper towels, to drain chicken of excess oil.
Serve with your favorite sauce and enjoy.