1. Place the cut up chicken pieces in a large bowl or extra large sealable, disposable storage bag.
2. Sprinkle the seasonings on the chicken, and toss to evenly coat each piece.
3. In a small bowl, mix together the buttermilk, hot sauce and pickle juice until combined.
4. Pour mixture over the chicken pieces and stir until all of the chicken is coated and covered.
5. Place covered bowl or bag of chicken in the refrigerator to marinate for at least 2 hours, but best if done overnight.

1. Mix together all breading ingredients until fully combined.
2. Fill up your deep fryer or deep-sided frying pan with your choice of a neutral frying oil (peanut, vegetable oil, pecan oil, canola etc) and heat to medium to medium-high heat (about 325°F).
3. Remove chicken pieces one at a time from the marinade shaking off as much as possible before placing each piece into the flour breading mixture.
4. Make sure the chicken is evenly coated and shake off any excess.
5. Set the pieces aside for a few minutes allowing the breading to almost become pasty for best crunchiness.
6. Gently add the pieces of chicken to the hot oil. Don't overcrowd the pan or add too many pieces to prevent oil spilling out of fryer. Fry in batches if needed.
7. Fry until each piece is golden brown (10- 14 minutes), turning occasionally, until the internal temperature of each piece reaches at least 165°F. (Larger, thicker pieces may take longer to cook.)
8. Remove the cooked pieces from the oil and drain on a paper towel covered pan or plate and immediately sprinkle with the flaked sea salt, if desired.

Notes:

• Best if the chicken can marinate overnight for ideal tenderness.
• Skip the cornstarch if you prefer less crunchy breading.
• Save money by purchasing a whole chicken and cut up the pieces yourself or use your favorite cut up pieces like drumsticks and thighs.